Best 8 Apple Crumble Pie Cookies Recipes

APPLE CRUMB PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
• In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

APPLE CRUMBLE PIE COOKIES

Steps:

• In a sauce pan, melt butter then add apples, potatoes and allspice; stir over medium heat for approximately 10 minutes or tender; set aside.
• Pre heat oven to 180°C (350F).
• Combine all Crumble ingredients (flour, sugar, butter) with a fork or pastry blender.
• In a stand up mixer, combine butter, coconut butter, xylitol, spices and vanilla powder; beat until "light and fluffy".
• In a separate large bowl, combine flour, oats, baking soda and salt; mix together well.
• S-L-O-W-L-Y stir in dry ingredients to creamy mixture until combined; Stir in "cooled" apple and potato (shhhhh is our hidden veggie secret...remember? ;-) ).
• On a flat baking tray, will out cookie dough into 1 1/2 inch balls making "sure" they are placed 2 inches apart.
• Bake for 6 minutes; remove.
• Place 1 1/2 teaspoon of curmble on top of cookie; return to oven and bake until lightly golden brown.

APPLE PIE COOKIES

Steps:

• Make the pie dough:
• Pulse sugar, salt, and 2 1/2 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the motor running, add vinegar and 1/4 cup ice water and process until dough just comes together, about 30 seconds. Squeeze a small amount of dough between your fingertips; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
• Turn out dough onto a lightly floured surface and form into a rough ball. Knead a few times to combine, then divide into 2 equal balls. Flatten each ball into a disc with smooth edges and no cracks. Cover with plastic wrap and chill at least 1 hour or up to overnight.
• Make the filling:
• Peel, core, and slice apples into 1/4"-thick slices. Coarsely chop slices. Transfer to a large pot and add brown sugar, lemon juice, cinnamon, salt, 2 tsp. flour, and 2 Tbsp. water; stir to combine. Cook over medium heat, stirring occasionally and adding water 1 Tbsp. at a time if bottom starts to brown, until apples are softened but still have a little bite, about 10 minutes. Let cool to room temperature.
• Bake the cookies:
• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Beat egg and milk in a small bowl.
• Roll 1 disc of dough to an 1/8"-thick round about 13" in diameter. Using 3" cutter, cut dough into 12 rounds. Transfer rounds to prepared baking sheet. Spoon 1 heaping Tbsp. filling onto each round (do not overfill). Chill on sheet until ready to use.
• Roll second disc of dough to an 1/8"-thick round about 13" in diameter. Using 3" cutter, cut into 12 more rounds. Using leaf-shaped cutter, cut a hole in center of each round.
• Brush edges of rounds with apple filling with egg wash. Place cut-out rounds over filled rounds to create sandwiches, then press down lightly around edges to seal completely. Gently press down in center to even out filling.
• Brush top of sandwiches with egg wash and sprinkle with demerara sugar, if using.
• Bake cookies until golden brown and crisp on the bottom, 30-35 minutes. Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely.
• Do Ahead
• Cookies can be baked 2 days ahead. Loosely cover with foil and store at room temperature. Do not store in a sealed container or they will become too soft.

APPLE CRUMBLE PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to crust. Sprinkle with topping., Bake 10 minutes. Reduce oven setting to 375°. Bake until topping is browned and apples are tender, 40-45 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.

APPLE CRUMBLE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
• Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
• Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

JACKIE'S APPLE PIE CRISP COOKIES

Steps:

• Heat oven to 375.
• Grease baking sheet with Butter Flavor Crisco.
• Cookies:.
• Combine Butter Flavor Crisco, brown sugar and vanilla in lg. bowl. Beat at medium speed of electric mixer until well blended.
• Combine oats flour, baking soda and salt. Add alternately with water to creamed mixture stirring with spoon. Mix well after each addition. (Mixture will be crumbly, but will hold together when shaped into a.
• small ball) Add additional water if necessary.
• RESERVE 1 cup of crumb mixture for topping.
• Shape remaining dough into 1" balls. Place 2" apart on a greased baking sheet.
• Flatten to 1/8" thickness with floured bottom of glass. Smooth edges.
• Bake at 375, for 5-7 minutes, or until light brown around edges are firm. Remove from oven.
• Cool on baking sheet about 5 minutes.
• Topping:.
• Place 1 measuring teaspoonful of apple filling in center of each cookie. Spread carefully to cover.
• Combine 1 cup reserved crumbs and finely chopped nuts in a small bowl. Toss until mixed.
• Sprinkle over apple filling.
• Return to oven.
• Bake 5 minutes or until topping is light brown.
• Cool 1 minute before removing to cooling rack.

BEST APPLE CRUMBLE

Steps:

• Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.
• In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.
• Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.

COOKIE CRUST DEEP-DISH APPLE PIE

Steps:

• Beat butter, sugar and salt until blended; beat in egg yolks and vanilla. Beat in sour cream. Gradually beat in flour. Divide dough in half. Shape each into a rectangle; wrap in plastic. Refrigerate until firm, about 1 hour., Preheat oven to 375°. On waxed paper, roll one half of dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. pan; press onto bottom and 1/2 in. up sides of pan. (Dough may crack; pinch together to patch.) , For filling, mix sugar, flour and cinnamon; toss with apples. Place in crust; dot with butter. On waxed paper, roll remaining dough into a 14x10-in. rectangle; place over filling. Pinch edges to seal., Whisk egg white until frothy; brush over top. Sprinkle with pecans. Cut slits in top crust. Bake on a lower oven rack until golden brown, 40-45 minutes. Cool on a wire rack.