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Dutch Apple Pie Cookies on notjustspice.com

Dutch Apple Pie Cookies

What happens when you take a Dutch apple pie to another dimension? You get a heavenly Dutch apple pie cookies that pack all the charming yumminess of an apple pie and the enchanting goodness of a crumbly oatmeal streusel, and release oodles of buttery and zesty flavours.
Servings 36 cookies

Ingredients

  • 1 portion of pie dough or you could use store-bought frozen pastry sheets

For the filling:

  • 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)

For the streusel:

  • 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

Instructions

  1. Make your pie dough. You can use this recipe — halve the ingredients.
  2. Preheat the oven to 176ºC (350ºF).
  3. 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.
  4. 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.
  5. Once you are set with your crust, filling and streusel, take out your muffin pans.
  6. 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.
  7. To each of these pastry mini-circles add about a tablespoon of the apple(sauce) filling.
  8. Top them all, add a heaped tablespoon of the streusel to each muffin well and gently pat them down with your fingertips.
  9. Bake them for 17 minutes.
  10. 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)!

Notes

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.