Apple Cookie Crumble

Yield: enough for 6-8 people
Recipe: 53/200
“Back to Baking”, pp. 125


    This is the second dessert of the Thanksgiving weekend. I made this mostly for my sisters, who adore apple crumble. This dessert is very easy to do, which is a big plus. It is also one of those desserts that tastes way better than it looks. When the crumble came out of the oven I was quite surprised as I found that it wasn’t very appetizing. Frankly, I didn’t think it looked very good. Nonetheless, I offered it to my sisters and they were adamant that it is excellent and one of the best desserts I have ever made. Doubtful, I had a piece myself and was happily surprised. Apple crumble + cookie… who would’ve thought (well Anna, obviously!) ? It was delicious!! It is hard to explain, I guess it’s just something you have to try yourself. I can at least tell you that if you like apple crumble and you like cookies, you will love this. Truly a great combination.


  • 6 cups peeled and sliced apples (about 5 apples) such as Granny Smith, Cortland, etc.
  • 3 tablespoons packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 recipe Basic Brown Sugar Cookie Dough


  1. Preheat the oven to 350°F.
  2. Toss the apples with the brown sugar and 1/2 teaspoon of the cinnamon. Spread them in an 8-cup baking dish.
  3. Prepare the cookie dough recipe and stir in the additional 1/2 teaspoon of ground cinnamon into the dough.
  4. Crumble the pieces of the cookie dough over the apples, making sure to leave gaps here and there to leave room for the dough to expand.
  5. Bake the crumble for 35-40 minutes, until the top of the crumble has become a golden colour and the bottom is cooked. Let the crumble cool for 15 minutes before serving.