Cinnamon Apple Crumble Topped Cookies
Crisp and chewy cookies packed with cinnamon apple chunks and topped with a crumbly streusel mix! You want 1 large apple/2 small apples - about 80-100g is ideal. Crunchy apples work best.
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Servings: 10
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.