Go Back

Crumbl Apple Pie Cookies

Crumbl apple pie cookies pair soft, thick sugar cookies with tender cinnamon apples and crisp baked pie crust pieces. The apple filling is cooked on the stovetop and spooned over the completely cooled cookies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 32 minutes
Cooling 10 minutes
Total Time 1 hour 2 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the pie crust topping
  • 1 pie crust 9-inch, refrigerated
  • 1 tsp granulated sugar
  • 0.125 tsp ground cinnamon
For the cookies
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
For the apple filling
  • 1 tbsp unsalted butter
  • 2 apples medium, peeled, cored, and cut into 1/4-inch pieces
  • 0.25 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 1 tsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 hand mixer
  • 1 2-quart saucepan

Method
 

Bake the pie crust topping
  1. Heat the oven to 400°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Cut the pie crust into 1-inch pieces and arrange them on the sheet.
  4. Mix the granulated sugar and cinnamon.
  5. Sprinkle the sugar mixture over the crust pieces.
  6. Bake for 9–12 minutes, until golden brown.
  7. Transfer the parchment and crust pieces to a cooling rack.
Make the cookies
  1. Reduce the oven temperature to 350°F.
  2. Line the baking sheet with a fresh sheet of parchment paper.
  3. Beat the softened butter and granulated sugar in a large bowl with a hand mixer on medium speed until light and fluffy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. Whisk the flour, baking powder, and salt in a medium bowl.
  6. Add the flour mixture to the butter mixture and mix on low just until no dry flour remains.
  7. Divide the dough into 8 portions, about 1/4 cup each.
  8. Arrange the dough portions on the prepared baking sheet.
  9. Flatten each portion to about 1/2 inch thick.
  10. Bake for 12–15 minutes, until the edges are set and lightly golden.
  11. Cool the cookies on the baking sheet for 10 minutes.
  12. Transfer the cookies to a rack to cool completely.
Make the apple filling
  1. Melt the butter in a 2-quart saucepan over medium heat.
  2. Stir in the apples, brown sugar, cinnamon, and lemon juice.
  3. Cook for 6–8 minutes, stirring occasionally, until the apples are tender but still hold their shape.
  4. Stir the cornstarch and water together in a small bowl.
  5. Stir the cornstarch mixture into the apples.
  6. Cook for 1 minute, until the filling is thickened.
  7. Transfer the filling to a bowl and cool completely.
Assemble the cookies
  1. Spoon about 2 tablespoons of apple filling onto each cooled cookie.
  2. Top each cookie with a few baked pie crust pieces.

Notes

For the best texture, cool the apple filling completely before topping the cookies. Store covered in the refrigerator for up to 3 days; freeze without the pie crust topping for up to 2 months. A gluten-free 1:1 flour blend and gluten-free pie crust can be used as a swap.