These Dutch Apple Pie Cookies are the best of both worlds. They have the flavors of a sweet apple pie but are the size and shape of a cookie. Imagine, a round of pie crust topped with diced cinnamon coated apples and coved with a sweet buttery crumb topping, but now imagine that in a cookie. It’s the perfect bite.
So Fall is here and I have been craving all those warm and toasty fall flavors, you know the ones, delicious pumpkin and the spicy flavor of cinnamon coated apples. These are the flavors I look forward to every year. They just remind me of family get togethers and warm toasty fires.
These little Dutch Apple Pie Cookies have all the fall flavors I am craving, all wrapped up in a bite size cookie. The flaky buttery crust, the sweet crunchy topping and those delicious cinnamon coated apples. It’s like having an apple pie but with a lot less fuss. In fact I think they were much easier to make then any pie I have ever made. They are also a lot more fun to eat. Just pop one in your mouth, no fork or plate needed. They are the perfect on the go treat.
What You Need To Make Dutch Apple Pie Cookies
- All purpose flour: I Love King Arthur brand. I have used many other brands but always seem to make my way back to King Arthurs
- Granulated sugar:
- Brown sugar:
- Quick Oats:
- Unsalted butter:
- Granny Smith Apples:
- Ground cinnamon:
- Ground nutmeg:
- Lemon juice: Fresh squeezed is best.
- Pure vanilla extract: I prefer pure vanilla extract rather then imitation vanilla extract but please use what you have.
- Cornstarch:
- Salt:
To Make The Pie Crust:
Ingredients:
- 1 1/2 Cups all purpose flour
- 1/2 Teaspoon salt
- 9 Tablespoons very cold unsalted butter, cut into 1/4” pieces
- 3 To 4 tablespoons very cold water.
Instructions:
- Add the all purpose flour and salt to the bowl of a food processor and pulse 2 to 3 times to combine.
- Scatter the butter over the flour and pulse 5 to 6 times or until the texture resembles a course meal.
- Sprinkle 1 tablespoon of water at a time over the flour and pulse after each addition, or until dough starts to come together. Start with 3 tablespoons and if more is needed add the additional tablespoon.
- Place dough on a sheet of plastic wrap and bring it together to form a disk. Seal the dough in the plastic wrap and place in the refrigerator for 30 minutes.
- Once ready to use, remove from the refrigerator and roll out on a slightly floured surface.
How To Make Dutch Apple Pie Cookies
Preheat oven to 350º. Spray the wells of a standard nonstick muffin tray with baking spray and set to the side.
Weather using a store bought pie crust or a home made pie crust, the process will be the same.
Bring the pie crust to room temperature. Roll out the dough on to a lightly floured surface. Using a shot glass or a biscuit cutter, cut out circles approximately 2” in diameter until all the dough has been used. Gather the scraps and re-roll the dough out. Once again cut out as many circles as you can.
Place each circle into the bottom of each well of the prepared cupcake pan, stretching them out slightly to cover the bottom of the tray, then set to the side.
To a large mixing bowl, add the chopped apples, lemon juice, granulated sugar, ground cinnamon, ground nutmeg, vanilla extract and cornstarch and mix to combine. Pour into a large pot and cook over medium heat, stirring occasionally for about 10 minutes or until just starting to get soft. Remove from heat and allow to cool slightly.
While apples are cooling, you can prepare the crumble topping.
To a medium mixing bowl, add the all purpose flour, brown sugar, granulated sugar, oats, cinnamon and salt and mix to combine. Add the melted butter and using a fork, mix the ingredients until a crumble forms.
To assemble, place a beeping tablespoon of cooled apples on top of each circle of pie crust. Top the apples with a heaping tablespoon of crumb topping. Tamp down slightly with the bottom of a glass cup.
Place in preheated oven and bake for 15 to 18 minutes or until topping turns golden brown. Remove from oven and allow to cool slightly. Once easy to handle, remove the cookies from the cupcake trays and place on a cooling rack to cool completely.
Dutch Apple Pie Cookies
Ingredients:
- 1 Roll of refrigerated pie dough or 1 homemade pie dough, recipe above
- 7 Granny Smith apples, peeled, cored and diced into small pieces
- 2 Tablespoons fresh squeezed lemon juice
- 1/4 Cup granulated sugar
- 1 Teaspoon ground cinnomamon
- 1/4 Teaspoon ground nutmeg
- 1 Tablespoon cornstarch
- 1/2 Teaspoon pure vanilla extract
For The Crumble Topping:
- 2 1/4 Cups all purpose flour
- 1 1/4 Cup brown sugar
- 1/4 Cup granulated sugar
- 1 Cup old fashion oats
- 1 1/2 Teaspoon ground cinnamon
- 14 Tablespoons unsalted butter, melted
- Pinch of salt
Instructions:
- Preheat oven to 350º. Coat the wells of a cupcake tray with baking spray and set to the side.
- Roll out the pie dough on a lightly floured surface. Using a shot glass or a biscuit cutter, cut out 2” in diameter circles. Re-roll scraps and once again, cut out as many circles as possible. Place 1 circle in each of the cupcake tray wells, spreading them slightly to cover the bottom of the tray.
- To a large saucepan, add the apples and lemon juice and toss to coat. Add the granulated sugar, cinnamon, nutmeg, cornstarch and pure vanilla extract to the apple and toss to combine. Place over medium heat and cook for 10 minutes, stirring occasionally, until apples have slightly softened. Remove from heat and allow to cool.
- Meanwhile you can prepare the crumble topping. To a medium sized mixing bowl, add the four, brown sugar, granulated sugar, oats, ground cinnamon and salt and mix to combine. Pour in the melted butter and continue mixing until a crumble forms.
- To assemble, place a heaping tablespoon of cooled apples on top of each circle of pie dough. Top the apples with a heaping tablespoon of crumble topping and gently pat down.
- Place in preheated oven and bake for 15 to 18 minutes or until tops of cookies start to turn golden. Remove from oven and allow to cool slightly before removing from tray. Once slightly cooled remove the cookies from the cupcake trays and place them on a wire rack to cool completely, then serve.
- Enjoy.
