Description

These Dutch Apple Pie Cookies combine the classic flavors of a Dutch apple pie into a delightful cookie form. Featuring a crisp and flaky pie dough base, tender apple chunks coated in cinnamon and lemon juice, and a sweet, crumbly oat topping, these cookies offer a perfect balance of tartness and sweetness. Ideal for fall gatherings or anytime you crave a comforting treat inspired by traditional apple pie.

Ingredients

Scale

Apple Filling

5 Granny Smith apples, peeled and diced
1/4 cup sugar
1 tsp ground cinnamon
2 tbsp fresh lemon juice
1 tbsp cornstarch

Cookie Dough

1 refrigerated pie dough (about 9-inch size)
2 1/4 cups all-purpose flour

Crumb Topping

2/3 cup packed brown sugar
2/3 cup sugar
2/3 cup old fashioned oats
Pinch of salt
3/4 cup + 2 tbsp unsalted butter, melted

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Instructions

Prepare the Apple Filling: Peel, core, and dice the Granny Smith apples into small pieces. In a medium bowl, combine the diced apples with sugar, ground cinnamon, fresh lemon juice, and cornstarch. Toss everything together to coat the apples evenly and set aside to allow the flavors to meld.
Roll Out the Pie Dough: On a lightly floured surface, roll out the refrigerated pie dough to approximately 1/8 inch thickness. Use a round cookie cutter or a glass to cut out circles suitable for cookie bases. Place these dough circles onto a parchment-lined baking sheet.
Add Filling to Dough Bases: Spoon a small amount of the prepared apple filling onto the center of each dough circle, making sure not to overfill to prevent spilling during baking.
Mix the Crumb Topping: In a separate bowl, combine the brown sugar, sugar, old fashioned oats, a pinch of salt, and melted unsalted butter. Mix thoroughly until the mixture becomes crumbly.
Top the Cookies: Generously sprinkle the crumb topping over the apple filling on each cookie, ensuring the filling is covered well to get that classic Dutch crumble finish.
Bake the Cookies: Preheat your oven to 350°F (175°C). Place the baking sheet in the oven and bake for about 35 to 38 minutes, or until the topping is golden brown and the dough is cooked through.
Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature for the best flavor.

Notes

Use Granny Smith apples for their tartness and firm texture that holds up well during baking.
Chilling the pie dough before rolling helps in achieving a flakier texture.
You can prepare the apple filling a few hours ahead and refrigerate to let the flavors develop more intensely.
If you prefer a softer crumble topping, reduce the oats slightly.
Store cookies in an airtight container for up to 3 days or freeze for longer storage.