Before I start going on about sugary crunchy sprinkles over tart apples (Yum), I wanted to say a big thank you to Bon Bon Break Magazine for publishing my No-Bake Strawberry and Vanilla Cheesecake. I was so excited when they asked me if they could feature it in their online magazine. Please take a look, they’ve got loads of great recipes as well as sections on crafts, parenting tips, gardening and loads more.
Ok, now I’ll get started on the cookie post 🙂
Fruit crumble is such a simple, homely pudding. Home really is the crumble boundary though, after all, it’s a bit messy to take out on a picnic or in a packed lunch box. I’m sure my kids and husband would be willing to give it a go, but I thought I’d try a more portable version.
I tried a few versions of this to get the right technique. I’ve found it’s much easier to flatten your cookie dough a little to begin with – so you’ve got more surface area for the apple.
It’s also best to cook the crumble bit separately (at the same time as the cookies). This gives the best crunch, and then you can sprinkle this on top at the end.
The apple make the cookies wonderfully moist and chewy. I’d recommend eating on the day of cooking, possibly the day after to ensure the juicy apples don’t continue to soften your cookies too much.
These are so good, they’re sure to be eaten very quickly anyway!!
Apple Crumble Cookies (makes 20):
- 250g plain flour
- 1 tsp bicarbonate of soda
- 1 and ½ tsp cornflour
- ¼ tsp salt
- 170g melted butter
- 250g light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cooking apples
- 1tsp lemon juice
- 100g light brown soft sugar
- 50g chilled butter, cut into cubes
- 70g plain flour
- 25g porridge oats
- 50g Demerara sugar
- Start with your cookie dough. Mix the flour, bicarbonate of soda, cornflour and salt in a bowl. Then in another bowl mix the melted butter with the sugar until the sugar has dissolved. Then add the egg and vanilla extract and mix. Combine the flour mixture with the butter/sugar mixture. This should form a dough. Roll it into a sausage approx. 4cm in diameter. Wrap in cling film and refrigerate for at least 2 hours.
- Whilst the dough is refrigerating, peel your apples and chop them into small cubes. Mix with the lemon juice (this prevents the apples from going brown) and stir in the light brown soft sugar. Leave to one side. This will draw some of the moisture out of the apples.
- In another bowl place the butter and flour. Rub the flour into the butter with your fingertips until you have rough breadcrumbs. Mix in the porridge oats and demera sugar and place in a thin layer on a baking sheet. Leave to one side.
- Once the cookie dough has chilled, pre-heat your oven to 160c.
- Take the cookie dough out of the fridge and slice into 20 rounds. Flatten them between your hands a little and then place onto a couple of non-stick baking sheets. Make sure there’s room between the cookies as they will spread during cooking.
- Divide the chopped apples and spoon in a heap on top of the cookies. Discard the juice that has been drawn out from the apples.
- Place the cookies and the crumble mixture in the oven for 11 minutes.
- Take the cookies out, increase the temperature to 190c and let the crumble mixture cook for a further 7-8 minutes (keep an eye on it to ensure it doesn’t burn)
- Take the crumble mixture out of the oven, then remove the cookies from the trays using a spatula whilst they’re still a little warm (they may stick if you leave them on the trays for too long
- Sprinkle with the crumble mixture and serve