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These Cinnamon Apple Crumble Topped Cookies, are a brilliant combination of cinnamon stewed apples, cookie and a streusel topping. The result is a crisp cookie with a soft centre, packed with bites of apples and an extra crisp topping! This is an easy cookie recipe, and the additions make for something that makes a change from a classic choc chip (although there are lots of them on the site too)!
As is common on my site, this is a mega versatile recipe. You could absolutely sub the fillings for any similar chocolate and they’ll work just as well. Similarly, feel free to change how big they are to make more or fewer. If you do this, however, make sure to adjust the bake time up or down accordingly. This is a great cookie dough to make ahead and keep in the fridge or freezer (wrap air tight) until needed!
I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. No need to press down before baking. Bake as balls, and add extra chocolate on top just before baking for that Instagram look.
TOP TIPS FOR THE BEST Cinnamon Apple Crumble Topped Cookies
- Butter: Make sure to use melted butter. This really helps the texture.
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
- Filling: I use regular white chocolate, but any chocolate will work. I also use fresh raspberries. I imagine frozen would work, but I haven’t tried myself!
- Chill Time: I know everyone hates this part but it really helps make the best cookies! Go for 30 minutes if you can. If you are making ahead, overnight is great!
- Streusel: This should have the consistency of sand – it is dry!
I bake these Cinnamon Apple Crumble Topped Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Raspberry White Chocolate Cookies or these Lemon Curd Filled Cookies. For more baking inspiration, head on over to my Instagram.
Cinnamon Apple Crumble Topped Cookies
Ingredients
- 80-100 g Apples (Granny Smith)
- 1 tsp Cinnamon
- 1 tbsp Butter
- 125 g Butter Melted
- 120 g Light Brown Sugar
- 100 g Granulated Sugar
- 1 Medium Free Range Egg
- 2 tsp Vanilla Extract
- 275 g Plain Flour
- 3 tsp Baking Powder
For the Crumble Topping
- 2 tbsp Butter
- 4 tbsp Brown Sugar
- 2 tbsp Oats
- 2 tbsp Plain Flour
Instructions
- Start by cooking the apples: peel and chop them to about 1cm dice. Place in a pan over a medium flame with the butter and cinnamon. Add some water and cook until soft. Set aside.
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour, baking powder and cooked apples. Fold until combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Cover and chill for at least 30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6. Line 2-3 large baking trays.
- Roll into about 10 balls (use a tablespoon to scoop balls of dough). Place on lined baking sheets.
- Make the streusel: use a fork to mash the butter into the sugar, oats and flour until sand-like in texture.
- Roll the cookie dough into about 10 balls (use a tablespoon to scoop balls of dough) and place on lined baking sheets, pressing down a little. Add on the streusel/crumble and pat down.
- Bake 10-12 minutes, until golden and just crisping up at the edges (they continue to cook a little once removed). Let cool on a wire rack.
