Pie crust, spiced apples, and buttery crumble—these apple crumble cookies taste like fall baked into a handheld hug.
I didn’t set out to make these. Honestly, they were kind of a happy kitchen accident. I’d just come back from this super random roadside farm stand (you know the kind—wooden sign, questionable hours, somehow the best apples ever). I grabbed way too many Granny Smiths because they were piled in this cute little crate and I’m a sucker for stuff like that.
Back home, I looked at the apples, looked at my calendar (packed), and then at my child who was begging for something “cozy and sweet, but like, not boring.” Okay. So no pie. Not enough time. And not cookies either—they wanted something fun.
So I made these. Apple Crumble Cookies. Mini pies masquerading as cookies. A little messy. Kind of rustic. And totally addictive. That first bite? Buttery crust, soft spiced apples, a crumble that’s somehow both tender and crunchy. We ate three each. No shame.
Why You’ll Love This Apple Crumble Cookies Recipe?
So, confession: I’m usually a chocolate person. Like, 90% of the time. But these? These changed something in me. They’re warm and buttery and have just the right hit of cinnamon that makes you think of fall sweaters and bad Hallmark movies (in the best way).
They’re also shockingly easy. We’re talking store-bought pie crust, one bowl for the apples, and a crumble you can make half-asleep. No mixer? Cool. Just use your fingers. These aren’t fussy—they’re fun. They’re the “oh wow, you made these?!” kind of thing you bring to a potluck when you forgot to sign up but still wanna show off a little.
And the best part? They’re portable. You don’t need a fork or a plate or even manners, honestly. Just grab one and go live your life.
Ingredient Notes:
Look, you don’t need to be a pastry chef. If you’ve got a cutting board and a pan, you’ve got this. But here’s the rundown anyway—plus my honest take on each one.
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Granny Smith Apples – Tart. Sturdy. Won’t turn into sad applesauce when baked. But let’s be real—if all you’ve got are Fuji or Honeycrisp, use ‘em. Baking should bend to you, not the other way around.
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Brown Sugar – Brings that cozy molasses thing. I’ve used light and dark, depending on my mood. Both work.
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Unsalted Butter – Just trust me. Salted butter + your own pinch of salt = unpredictable chaos. But hey, if you do use salted, maybe just skip the pinch?
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Pie Crust – Yeah, I buy it premade. Why? Because sometimes I just don’t want to fight with flour. If you’re team homemade crust, I love that for you.
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Cinnamon, Nutmeg, Cardamom – Cinnamon’s the headliner. Nutmeg plays backup. And cardamom? That’s the surprise guest that shows up and makes the whole thing better. Kind of like when your funny cousin shows up to dinner. Unexpected, but exactly right.
Quick tip: Chill the crumble. You’ll thank me when it bakes up all golden and perfect. It’s like letting your favorite playlist finish loading before hitting play.
How To Make Apple Crumble Cookies?
Step 1: Make the crumble. Throw all the topping stuff into a bowl. Melted butter, flour, brown sugar, cinnamon, salt. Stir until it looks like sandy pebbles. Not dry, not soggy. Somewhere in between. I’ve overmixed it once and it turned to paste. Still tasted great, but yeah—don’t do that. Spread it on parchment, toss it in the fridge. Or freezer, if you’re impatient like me.
Step 2: Cook your apples. In a saucepan, melt the butter, then add everything else—apples, brown sugar, lemon juice, salt, spices. Stir. Let it bubble gently for about 7 minutes, maybe 10 if you got distracted scrolling TikTok and forgot to dice the apples small. It should smell like warm hugs and fall leaves.
Step 3: Get your crust ready. Preheat your oven to 350°F. Roll out the pie crust on a floured surface. Use a jar lid or mug to cut out circles about 3 inches across. Re-roll scraps. Waste not, want not.
Step 4: Shape and fill. Press those dough circles around the bottom of a mug or glass to shape them. Then nestle them into cupcake liners and muffin tin slots. Add a spoonful of apple filling. Don’t overfill—been there, overflowed that. Top with crumble (a little messy is perfect).
Step 5: Bake. 20 minutes should do it. You’re looking for golden edges and bubbling apples. Let them cool in the pan for at least 20 minutes. Hot filling will burn your tongue fast—learned that the hard way.
Want To Save This Recipe?
Storage Options:
So here’s the deal. These Apple Crumble Cookies will sit on the counter for a few days in an airtight container. Still tasty on day three, just a little softer. You can refrigerate them if your house is hot (mine turns into a sauna by 3 PM).
Wanna freeze them? Go for it. Wrap them up tight and freeze for a month. They thaw like champs. Warm them up in the microwave for 15 seconds and boom—instant dessert therapy.
Variations and Substitutions:
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No cardamom? You’re fine. Skip it or sub a teeny pinch of allspice.
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Apple variety? Anything firm will work. Soft apples get mushy.
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No pie crust? Puff pastry is wild but works. Biscuit dough = more savory vibes.
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Want a crunch? Add chopped pecans to the crumble. Like little flavor grenades.
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Make it gluten-free? GF pie crust and flour in the crumble. Done.
I’ve even thought about making a peach version with bourbon. But that’s a story for another day.
What to Serve with Apple Crumble Cookies?
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Warm with vanilla ice cream – duh.
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Drizzled with caramel sauce – you’re welcome.
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Next to your morning coffee – don’t judge me.
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On a brunch board – add berries and soft cheeses, boom, elevated.
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Wrapped up for neighbors – if you’re feeling extra generous. Or guilty.
Frequently Asked Questions:
Can I make them ahead?
Yep. In fact, they’re even better once they’ve had a night to settle down. I like to warm them up the next day with a little whipped cream.
Do I really need liners?
You don’t have to, but they make life easier. Less sticking. Less crying. More cookie eating.
Can I double the recipe?
Totally. You’ll just need more muffin tins or to bake in shifts. But hey, more cookies. Not a problem.
If you’ve made it this far, you’ve gotta at least want to try these. And honestly? I hope you do. They’re cozy and messy and sweet and feel like something your grandma might have made… if she had a muffin tin and a 30-minute window between laundry and yelling at the dog.
So go on. Make them. Eat two. Or five.
And if you do—drop me a note or tag me. I wanna see your version, burnt crust and all.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Apple Crumble Cookies
Ingredients
For the Crumble Topping
- 5 tablespoons unsalted butter melted
- 1/2 cup all-purpose flour plus more for dusting
- 1/3 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Apple Filling
- 3 Granny Smith apples peeled and finely diced
- 3 tablespoons light brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon freshly squeezed lemon juice
- Pinch of salt
- 1/4 teaspoon ground cardamom
- Pinch of ground nutmeg
- 3/4 teaspoon ground cinnamon
For the Crust
- 2 9-inch refrigerated pie crusts, at room temperature
Instructions
Prepare the Crumble Topping:
- In a mixing bowl or using a stand mixer or food processor, combine the melted butter, flour, brown sugar, cinnamon, and salt. Mix until a sandy, crumbly texture is formed. Spread the mixture onto a parchment-lined baking sheet. Cover and refrigerate for a minimum of 20 minutes or up to overnight.
Cook the Apple Filling:
- In a medium saucepan over medium heat, combine the diced apples, brown sugar, butter, lemon juice, salt, cardamom, nutmeg, and cinnamon. Cook, stirring occasionally, for 5 to 10 minutes or until the apples have softened slightly and the mixture is bubbling. Transfer the mixture to a ceramic or metal bowl and allow it to cool for approximately 15 minutes.
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Pie Crusts:
- On a lightly floured work surface, roll out the pie crusts. Using a 3-inch round cutter (or a similarly sized glass or lid), cut circles from the dough. Re-roll scraps as needed to make use of the entire crust.
Shape the Cookie Shells:
- Gently press each dough circle over the bottom of a small glass or mug to shape it into a shallow cup. Transfer each shaped piece into a paper cupcake liner placed inside a muffin tin. Press lightly so the crust reaches about halfway up the sides.
Assemble the Cookies:
- Spoon a small amount of the cooled apple filling into each prepared crust. Do not overfill. Top generously with the chilled crumble topping.
Bake:
- Place the muffin tins in the preheated oven and bake for approximately 20 minutes, or until the crust edges are golden brown and the topping is crisp and aromatic.
Cool Before Serving:
- Remove from the oven and allow the cookies to cool in the pan for at least 20 minutes before serving. This resting period allows the filling to set and makes removal easier.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
