The Best Fall Inspired Apple Crumb Cookies

Apple Crumb Cookies- brown butter with a cinnamon chewy cookie base filled with a homemade apple pie filling, topped with a buttery cinnamon crumb. 

These Apple Crumb Cookies are everything good about a cookie and everything good about a pie mixed together. The chewy cookie combined with the apple pie filling, topped with a crunchy crumb toping will make you wish that you had this for dessert for your thanksgiving instead of real apple pie. Yeah, I know what I said, and I mean it! 

Next, if you need more fall inspired here are some of my go to ones!

• The Most Splendid Caramel Pumpkin Sheet Cake
• The Most Spectacular Fall Biscoff Apple Cake
• The Most Delicious Pumpkin Coffee Cake Cookies

 Why you need to make these Apple Crumb Cookies

• Chewy and soft- these cookies are very addictive because they have everything that makes a good cookies. Large soft center, thick cookie base, topped with a crunchy crumb.
• Brown Butter-  the brown butter in this cookie is what brings the strong flavor. 
• Homemade apple filling- Made from scratch apple filling that doesn’t over cook the apples, so they have a nice crunch instead of a soggy apple texture. 
• Crumb Top- the top is made from butter, brown sugar flour, and salt. It helps give the cookie the crunch that it needs. 
• Best fall dessert for non pie lovers- if you are like me and are not a pie lover, but want to have a variation of something LIKE pie, you need to make this recipe. 

Ingredients you will need 

Before you start baking your Apple Crumb Cookies, here are some notes for the ingredients you will need to make them. For a full list of ingredients, check out the recipe card below.

• Unsalted butter- I always use unsalted butter so I can control the salt in my desserts.
• Brown sugar- I use light brown sugar.
• Eggs- Pull your eggs out 2 hours before baking.
• All-purpose flour–  I like to use unbleached and my favorite brand is Bob’s Red Mill. 
• Ground cinnamon– You will use this for the topping.
• Apple Filling- finely diced granny smith apples. I added just a hint of cinnamon to bring everything together.
• Cake flour- I use cake flour because of the protein levels in it that help break down the cookie to ensure it stays even more soft. 

How to brown the most perfect butter

The brown butter in this recipe really gives the cookies a nutty flavor that will keep you coming back for more. 

So, what is browned butter and how do you successfully brown it? Basically, you are burning butter. But don’t be alarmed, you don’t want to really burn it and make it black, you just want to “toast” it until it turns brown. Browning the butter gives it a nutty aroma that adds to the great flavor of these cookies.

Step by step- apple filling

For the apple filling, you will need a medium size cooking pot, my favorite you can find here. 

Combine all ingredients. In a large bowl, combined all ingredients except the corn starch and water. Toss until evenly combined.

Cook the apple mixture. Place the apples mixture in a medium-large pot over medium-high heat. Slowly bring to it to boil over, using a rubber spatula to stir. Make your slurry by add cold water to the corn starch. Set aside

Add the slurry. As the apples begin cook they release liquid. Once apple have slightly cook and look slightly soften, Add the slurry to the mixture stirring constantly. It should start to thicken after about 30 seconds. If it hasn’t, make a little more slurry.

Cool and store. Once done, remove the apple mixture and transfer to a container and put in the fridge to cool down. Once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week.

Step by step- Cinnamon Cookies

Brown the butter. In a medium sized sauce pan, start browning the butter over medium heat. Cook it until you start to hear it make crackling noises. Turn down the heat to medium low. Stir occasionally until it turns brown.

Cool down your butter. Let it come to room temperature before you start on your cookies. 

Combine the dry ingredients.a separate mixing bowl, whisk together both flours, baking powder, salt, corn starch, and cinnamon. 

Cream the butter. In a stand mixer fitted with a paddle attachment, beat the browned butter and the sugar on medium high speed until light and fluffy, about 3 minutes.

Add the eggs, and vanilla.Beat the egg, egg yolk, and vanilla for another 2 minutes.

Mix in the dry ingredients. the lowest speed, add the dry ingredients to the wet ingredients just until there are no more signs of flour. Don’t over mix.

Scoop or weigh your dough. If you have a kitchen scale, evenly divide the dough between 8 balls (mine were 4.5 oz each). Roll in the palm of your hand to form a ball.

Shape your cookie. Take the back of a spoon and press it into the middle of each cookie to form a divot. Add the cooled apple filling compote into the divot.

Chill your dough. You will need to chill your dough. Using melted or warm butter, will cause your cookies to spread. 

Assembly – Apple Crumb Cookies

Preheat your oven, add the cooled apple filling, and sprinkle the crumb topping on top. 

Bake the cookies for 13-15, they are done once the cookies have slightly browned on the edges. 

Use a large cookie cutter and gently go around the edges of the cookie to get a perfect circle shape. This is the cookie cutter I use. 

Expert Baking tips

• I suggest making your apple filling first. It does take a time to cool.
• After you make the apple filling, brown your butter. This needs also has to cool so you don’t ruin your cookie dough batter.
• You can chill your dough for two hours, but I highly suggest to chill them overnight.
• Mix your dry ingredients on the lowest setting of your mixer.

FAQ – Apple Crumb Cookies

Do I need to brown the butter? 

No, you don’t need! Use melted butter, and 2 don’t add the egg yolk. You will need to still place them in the fridge for two hours. 

Can I use canned apple pie filling?

Yes! 

Can I easily double the recipe? 

Yes! This makes 8 large cookies! 

Storing and Freezing

Store these Apple Crumb Cookies  in an airtight container up to 3 days at room temperature. They can also be refrigerated for 5 days. 

Freezing

The uncooked dough can be frozen for up to 6 months in an airtight container, or a ziplock bag. You can bake them frozen, no thawing needed. Once cooked, you can also freeze in an airtight container or a ziplock bag. Let them thaw before eating. 

Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

For more recipes, try these ones!

• Ultimate Biscoff Cake
• The Greatest Brown Butter Snickerdoodle Blondies
• Gooey Cinnamon Roll Caramel Cake

Recipe

Apple Crumb Cookies

Molly Murphy

brown butter with a cinnamon chewy cookie base filled with a homemade apple pie filling, topped with a buttery cinnamon crumb.

4 from 15 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine cookies

Servings 8

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the apple filling

• 3 large apples peeled and small diced (cut them into pea size) I used granny smith
• 1 tablespoons lemon juice
• ½ cup granulated sugar
• ¾ teaspoon ground cinnamon
• pinch of salt
• 2 tablespoons corn starch
• ¼ cup cold water

For the Cinnamon Streusel

• ½ Cup Light Brown Sugar
• ⅓ Cup All Purpose Flour
• 1 teaspoon ground Cinnamon
• Pinch of Salt
• 3 tablespoons unsalted Butter room temperature

For the Cinnamon Cookies

• 1 cup unsalted Butter
• ¾ Cup Light Brown Sugar
• ¼ Cup Granulated Sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons Pure Vanilla Extract
• 1 ¼ cup All Purpose Flour
• 1 ¼ cup Cake Flour
• 1 teaspoon Cornstarch
• 1 ½ teaspoon Baking Powder
• ½ teaspoon Salt
• 2 teaspoon Cinnamon

Instructions

 

For the apple filling

• In a large bowl, combined all ingredients except the corn starch and water. Toss until evenly combined.
• Place the apples mixture in a medium-large pot over medium-high heat. Slowly bring to it to boil over, using a rubber spatula to stir. Make your slurry by add cold water to the corn starch. Set aside
• As the apples begin cook they release liquid. Once apple have slightly cook and look slightly soften, Add the slurry to the mixture stirring constantly. It should start to thicken after about 30 seconds. If it hasn’t, make a little more slurry.
• Once done, remove the apple mixture and transfer to a container and put in the fridge to cool down. Once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week.

For the Cinnamon Cookies Cookies

• In a medium sized sauce pan, start browning the butter over medium heat. Cook it until you start to hear it make crackling noises. Turn down the heat to medium low. Stir occasionally until it turns brown.
• Let it come to room temperature before you start on your cookies. (Note: you can put it in the freezer to cool it down, just make sure that you stir it so the top doesn’t get hard while the bottom stays soft)
• In a separate mixing bowl, whisk together both flours, baking powder, salt, corn starch, and cinnamon.
• In a stand mixer fitted with a paddle attachment, beat the browned butter and the sugar on medium high speed until light and fluffy, about 3 minutes.
• Beat the egg, egg yolk, and vanilla for another 2 minutes.
• On the lowest speed, add the dry ingredients to the wet ingredients just until there are no more signs of flour. Don’t over mix.
• If you have a kitchen scale, evenly divide the dough between 8 balls (mine were 4.5 oz each). Roll in the palm of your hand to form a ball.
• Take the back of a spoon and press it into the middle of each cookie to form a divot. Add the cooled apple filling compote into the divot.
• Because the browned butter is not going to be cold, you need to refrigerate these cookies for 2 hours or overnight before baking. (I recommend over night, but if you can’t wait, 2 hours will do!) This helps ensure that the butter has solidified, so your cookies won’t spread.

For the Streusel Topping

• While the cookies are chilling, make your streusel.
• In a mixing bowl, whisk together the brown sugar, salt, cinnamon, and flour. Add the butter and with your hands, combine everything until it is well incorporated. You want it to have a shaggy look. This can be stored in an air tight container for up to 7 days in the fridge.

Assembly and baking

• Preheat the oven to 350, line two cookie sheets with parchment paper and place 4 balls of cookie dough on each cookie sheet. Sprinkle 1-2 Tablespoons of streusel on top of the cookie dough.
• Bake for 13-15 minutes. Allow the cookies to slightly cool, and then transfer them to a wire cooling rack to finish cooling.

Keyword apple crumb, apple cookie, brown butter

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