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Apple Crumb Cookies

Apple crumb cookies with a buttery oat crumble pressed on top and tender apple-speckled dough. Baked until golden and finished with a caramel drizzle while warm for a gooey, crumbly bite.
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Prep Time 25 minutes
Cook Time 14 minutes
refrigerate 30 minutes
Total Time 1 hour 9 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

oat crumble topping
  • 0.3333333333 cup oats for topping
  • 0.25 cup flour for topping
  • 0.25 cup brown sugar for topping
  • 0.5 tsp cinnamon for topping
  • 2 tbsp cold butter for topping
apple cookies
  • 2 cup flour cookie base
  • 1 tsp baking soda cookie base
  • 0.5 tsp baking powder cookie base
  • 1.5 tsp cinnamon cookie base
  • 0.25 tsp nutmeg cookie base
  • 0.5 tsp salt cookie base
  • 0.75 cup butter for batter
  • 0.75 cup brown sugar for batter
  • 0.5 cup sugar for batter
  • 2 eggs for batter
  • 1 tsp vanilla for batter
  • 0.5 cup applesauce for batter
  • 1 cup finely diced apple patted dry
caramel
  • 1 caramel for drizzling use warm to drizzle

Equipment

  • 1 sheet pan

Method
 

Make oat crumble (refrigerate)
  1. Combine oats, flour, brown sugar, and cinnamon, then cut in cold butter until the mixture looks sandy and clumps when pressed. Refrigerate until firm, about 30 minutes.
Bake the cookies
  1. Preheat the oven to 375F and line baking sheets with parchment or a silicone mat. Keep the sheets ready for scooping.
  2. Beat butter and both sugars until smooth, then add eggs, vanilla, and applesauce and mix until combined. Stop and scrape the bowl so no streaks remain.
  3. Fold in the dry ingredients and the finely diced apple, then mix just until no flour pockets show. Refrigerate the dough for 30 minutes.
  4. Scoop dough into 2-tablespoon rounds and arrange them on the lined baking sheets with space between cookies. Press a generous pinch of the oat crumble topping onto each cookie.
  5. Bake for 12-14 minutes at 375F until the tops are golden and the edges look set. Visual cue: the crumble should look lightly toasted.
  6. Drizzle caramel over the cookies while they are still warm. Let the caramel set for a few minutes before serving.

Notes

For best texture, pat the diced apple dry so the dough doesn’t spread too much. Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days; freeze baked cookies for up to 2 months. For a dairy-free option, use a 1:1 plant butter and choose a caramel that’s dairy-free if needed.