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These Dutch Apple Pie Cookies are everything I crave when I want that classic apple pie flavor in a fun handheld dessert. Each cookie gives you the warm cinnamon apples, buttery crumbly topping, and flaky pastry you love in just three bites. They are a hit at gatherings and never last long on the dessert table.
My friends went wild the first time I brought these to book club and now every autumn get together I am expected to bring a double batch
Ingredients
- Refrigerated pie dough: choose a quality brand like Marie Callender for a tender and flaky base
- Granny Smith apples: fresh crisp and tart to balance the sweetness
- Granulated sugar: adds needed sweetness for the apples and streusel
- Ground cinnamon: essential for that familiar apple pie warmth use fresh for best flavor
- Lemon juice: keeps the apples bright and prevents browning use fresh squeezed for best results
- Cornstarch: thickens the apple mixture so your cookies hold together
- All purpose flour: gives structure to the crumb topping choose unbleached if possible
- Brown sugar: for deep molasses flavor in the streusel dark brown sugar delivers extra richness
- Old fashioned oats: provide heartiness and texture in every bite
- Salt: balances sweetness and brings out flavors just a light pinch
- Butter: melted for a streusel that bakes up golden and crisp always use real butter for best results
Step-by-Step Instructions
- Prep the Muffin Tin and Dough:
- Spray a standard size muffin tin thoroughly with nonstick spray to prevent sticking
Roll out the refrigerated pie dough carefully on a lightly floured surface
Cut out circles about two inches wide for each muffin well using a small cup rim works great
Re roll any scraps for extra circles and gently press one circle into each muffin well - Cook the Apple Filling:
- Peel core and finely dice the Granny Smith apples so the pieces are all similar in size
In a medium saucepan combine apples granulated sugar cinnamon lemon juice and cornstarch
Cook over medium heat stirring frequently for five to ten minutes until apples start to soften and juices thicken
Remove from heat and set aside - Assemble the Cookies:
- Spoon about one tablespoon of apple filling onto each pressed pie crust circle in the muffin tin
- Make the Streusel Topping:
- In a mixing bowl stir together flour brown sugar granulated sugar oats and salt until fully combined
Pour in the melted butter and mix until the topping resembles damp sand with small clumps forming - Top and Bake:
- Place a generous tablespoon of streusel topping over each muffin well smoothing it gently over the apples
Bake at three hundred fifty degrees for seventeen to nineteen minutes until tops are golden and set - Cool and Remove:
- Allow the cookies to cool in the tin for at least ten to fifteen minutes this step helps them firm up for easy removal
Carefully slide a dull knife around each cookie to release them then transfer to a wire rack to finish cooling
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One bite and you will understand why my family always asks for these at fall birthdays My favorite part is the golden crispy streusel it disappears first every time These remind me of autumn afternoons baking with my grandmother who always let me pile on the crumbs
Storage Tips
Store these cookies in an airtight container at room temperature for two days or refrigerate for up to one week They reheat beautifully in a toaster oven for a fresh from the oven taste Again I prefer to line the storage container with parchment to keep them from sticking to each other
Ingredient Substitutions
You can swap Gala or Honeycrisp apples for Granny Smith if you like a sweeter taste If you are out of brown sugar try coconut sugar for the streusel For a gluten free version choose a gluten free all purpose flour blend and certified gluten free oats
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Serving Suggestions
Serve these as party treats on a dessert tray with warm caramel drizzled over the top For extra indulgence top with a scoop of vanilla ice cream at dessert or bring them along to a picnic since they travel so well
Cultural and Historical Context
Dutch apple pie cookies bring the beloved flavors of traditional Dutch apple pie into a bite sized pastry The Dutch topping or streusel is what makes them so comforting and nostalgic for anyone who craves an old fashioned American dessert
Recipe FAQs
- → How can I prevent the crust from getting soggy?
Allow the apple filling to thicken and cool slightly before assembling, so excess moisture doesn't soak the crust.
- → What type of apples work best?
Granny Smith apples provide a tart balance, but Honeycrisp or Braeburn are delicious alternatives for added sweetness.
- → Can I make these ahead of time?
Yes, you can prepare them a day in advance. Store tightly covered at room temperature or refrigerate for longer freshness.
- → How should I store leftovers?
Keep cookies in an airtight container for up to three days. Warm briefly in the oven before serving for best texture.
- → Is it possible to freeze these cookies?
Absolutely. Freeze in a single layer, then transfer to a freezer bag. Thaw and reheat gently before serving.
- → Can I use homemade pie dough?
Homemade dough works great and adds a richer flavor, though store-bought dough is more convenient and still tasty.