Apple Crumble Thumbprint Cookies

Apple Crumble Thumbprint Cookies

Cookies that taste like little individual apple crumbles? Yes, please, especially if you’re serving them alongside a scoop of vanilla ice cream. Guys, these are my oatmeal cookies, minus raisins, transformed simply with some nuts and apple pie filling (I purchased mine-you can make your own, or cheat like me and buy it) into little cookies that taste very much like bites of apple crumble. Apple dessert lovers-this is your cookie.

JUMP TO RECIPE 

Since canned pie filling typically is full of sliced apples, you’ll need to give them a quick chop so the apples can fit in your thumbprint cookies. The easiest way to do this is to pour the filling out on a cutting board and chop them with a good, sharp knife.

    

Roll the cookie dough into balls, then into finely chopped nuts. I baked some with and without nuts-we definitely prefer with nuts for that added texture that mimics a crumble, however you can omit them if your family doesn’t like nuts (or roll some in nuts, leave some plain). Often, thumbprint cookies are dipped in egg whites to make the nuts adhere better, but we’re not doing that here. If the nuts are chopped finely enough, they’ll stick pretty well.

    

I used the back of a measuring teaspoon to make the indent in my cookies. When you make the indent, the cookies may spread out and crack apart a little. Use your fingers to gently reform the cookie into a circle so the apple pie filling stays inside the cookie, instead of running out through the cracks. I used a generous measuring teaspoon of filling per cookie. After filling all the cookies I had a couple tablespoons of filling leftover. Extra filling can go on pancakes or waffles, or warm it a little and pour over ice cream with some warm caramel sauce. Or just eat it with a spoon-no judging here.

    

It’s important to let these cookies set up a few minutes on the baking sheet when they come out of the oven. We just want them to taste like a crumble-not actually crumble. They taste especially delicious while still slightly warm, just like a full size apple crumble. Grab a glass of milk or dish of ice cream and start munching!

It’s fall y’all-and that means all things apple. Bake a batch of these for the apple lovers you know.

Apple Crumble Thumbprint Cookies

October 4, 2017
: 3 ½ dozen
: Easy

By:

Ingredients
  • 1 c. flour
  • 1 ¼ tsp. cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. cloves
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • ¾ c. butter, softened
  • 1 c. brown sugar
  • ½ c. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 3 c. oats
  • ½ c. finely chopped nuts
  • 1 can (20 oz.) apple pie filling
Directions
  • Step 1 Preheat oven to 350°. Line baking sheets with parchment paper or silicone baking mats.
  • Step 2 Pour out pie filling onto a cutting board and chop the apples into small chunks with a sharp knife. Scrape off all the pie filling into a small bowl.
  • Step 3 In another small bowl whisk together flour, cinnamon, baking soda, cloves, nutmeg, and salt.
  • Step 4 In a large mixing bowl beat together butter, brown sugar, and sugar until well combined. Beat in egg and vanilla.
  • Step 5 With a spoon, stir in flour mixture, then oats.
  • Step 6 Form level tablespoons of dough into balls and roll in chopped nuts.
  • Step 7 Place on baking sheets and make an indent in each ball with the back of a round measuring teaspoon (or something similar sized). Gently squeeze dough together on the sides where there might have been any cracks so the pie filling does not seep out during baking.
  • Step 8 Fill each indent with a generous teaspoon of pie filling. You may have a small amount of pie filling left. You can use it to top a pancake, waffle, ice cream, or pudding.
  • Step 9 Bake 11-12 minutes, until edges are set. Let cool on baking sheets 5 minutes before moving cookies directly onto a cooling rack.
  • Step 10 Store completely cooled cookies in a covered container, placing waxed paper between each layer of cookies.

 

 

 

 

 




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