What happens when you take a Dutch apple pie to another dimension? You get a Dutch apple pie cookies! These bite-sized heavenly cookies pack all the charming yumminess of a Dutch apple pie and the enchanting goodness of a crumbly oatmeal streusel, and release oodles of buttery and zesty flavours.
Baked in a standard muffin tray, these flavour bombs are made with a flaky, light classic pie crust on the bottom, are topped with a layer of tangy and zesty cinnamon apple filling, and are finished off with a warm buttery oatmeal streusel. The flaky lightness of the crust combined with the juicy tang and spice of the filling, and the sweet crumbliness of the streusel make for a bite from heaven!
I was sold on these Dutch apple pie cookies when I saw them on Lovely Little Kitchen. This recipe is an inspiration — I’ve used three different kinds of apples, lowered the sugar, butter and flour, used a homemade pie crust, used quick cooking oats (old fashioned oats is way more expensive here, and quick-cooking oats add that extra crunch!), and used lime juice (because lemons are difficult to get here).
This recipe yields a number of cookies, and is best served after a heavy meal when all people want is a bite-sized yummy dessert.
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #notjustspice.
‘Nuff said no? We’ll get right to it, then.
- 1 portion of pie dough or you could use store-bought frozen pastry sheets
- 3 small Granny Smith apples 2 McIntosh apples, peeled, cored and chopped finely
- 1/4 cup caster sugar
- 1 and 1/4 teaspoons ground cinnamon
- 2 tablespoons lime juice or the juice of 1 lime
- 1 tablespoon cornflour (cornstarch)
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 cup brown sugar
- 1/2 cup caster sugar
- 3/4 cup melted butter
- A pinch of salt
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Make your pie dough. You can use this recipe — halve the ingredients.
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Preheat the oven to 176ºC (350ºF).
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In a pot, add the chopped apples, sugar, cinnamon, lime juice and cornflour, and cook this mixture for 15 minutes, until the apples soften and the mixture turns thick. Set aside.
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In a bowl, mix the flour, oats, sugars, and salt. Pour the melted butter over it and use your hand to mix it all together.
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Once you are set with your crust, filling and streusel, take out your muffin pans.
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Cut out 2-inch circles, or circles big enough to fit in your muffin well, with the help of a glass rim or cup, and place them in the muffin wells.
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To each of these pastry mini-circles add about a tablespoon of the apple(sauce) filling.
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Top them all, add a heaped tablespoon of the streusel to each muffin well and gently pat them down with your fingertips.
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Bake them for 17 minutes.
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Serving: Cool the Dutch apple pie cookies before you serve them. You could top them off with whipped cream if you want to. You could warm them up before serving if you wish to, but only slightly or you could end up cooking the cookie further (since it’s mighty small)!
Let them cool for 15 minutes before you gently remove them from the muffin tray. They’ll stay fresh for two days in an airtight container. Please store them in the fridge if you want them to last longer than two days. Finish them within 4-5 days, though.
Related Links:
What is Streusel? (wisegeek.com)
Dutch Apple Pie Cookies (Lovely Little Kitchen)
How To Make the Perfect Classic Pastry Crust (notjustspice)
Types of Apples: The Best Apples for Baking, Cooking and Eating
Cooking Apple (Wikipedia)
All About Apples (Malus domestica) in India (theindianvegan)
How To Make Whipped Cream from Low Fat Cream (notjustspice)