Before I start going on about sugary crunchy sprinkles over tart apples (Yum), I wanted to say a big thank you to Bon Bon Break Magazine for publishing my No-Bake Strawberry and Vanilla Cheesecake. I was so excited when they asked me if they could feature it in their online magazine. Please take a look, they’ve got loads of great recipes as well as sections on crafts, parenting tips, gardening and loads more. Ok, now I’ll get started on the cookie post 🙂 Fruit crumble is such a simple, homely pudding. Home really is the crumble boundary though, after all, it’s a bit messy to take out on a picnic or in a packed lunch box. I’m sure my kids and husband would be willing to give it a go, but I thought I’d try a more portable version. I tried a few versions of this to get the right technique. I’ve found it’s much easier to flatten your cookie dough a little to begin with – so you’ve got more surface area for the apple. It’s also best to cook the crumble bit separately (at the same time as the cookies). This gives the best crunch, and then you can sprinkle this on top at the end. The apple make the cookies wonderfully moist and chewy. I’d recommend eating on the day of cooking, possibly the day after to ensure the juicy apples don’t continue to soften your cookies too much. These are so good, they’re sure to be eaten very quickly anyway!!
Apple Crumble Cookies Recipe
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