These Apple Crumble Cookies combine the flavors and textures of traditional apple crumble with a healthy breakfast cookie to create a delectable treat. One of my midnight musings is these apples crumble cookies. I had been thinking about them for months before I finally found the time to sit down and make them. Apple crumbles my favorite type of apple pie. I made a traditional cookie base with extra brown sugar and cinnamon. The crumble is prepared, and the tops of the cookie dough are baked in the oven, spreading and making these exceptionally soft and rich. I must have tried at least a half-dozen different versions of these cookies before I was satisfied with the final version. The sweetness of the sugar and the warmth of the cinnamon, combined with the tartness of the diced cooking apple, is a winning combination.
Total preparing time: 25 minutes, Servings: 24 cookies yield
· 1 cup dried apples
· 1½ cups self-rising flour
· ½ cup unsalted cold butter, sliced
· ½ cup caster sugar
· Pinch of cinnamon
· 1 large egg
· Preheat the oven to 400°F. Grease two trays by arranging them with greaseproof paper and rubbing them with olive oil.
· In the food processor, blitz the apple until it's finely chopped, then add the flour, cubed butter, sugar, and a pinch of salt. Blitz for 1 minute to fine crumbs, then set aside 3 tablespoons of the mixture.
· Pulse in the egg until well combined, pausing to scrape down the sides. Divide the mixture into 24 pieces, roll into balls, and lightly press into 4cm rounds, lining them up on the trays.
· Sprinkle the reserved mix over the cookies and lightly press it in. Bake for 8 to 10 minutes, or until lightly golden.
· Allow cooling before transferring to a wire cooling rack. Yum!