The scent of cinnamon-spiced apples and buttery crumbs drifting through my kitchen instantly signals fall is here—and honestly, nothing feels cozier. I still remember the first batch of apple crumb cookies I whipped up on a chilly October evening, just as the leaves began to turn. It was one of those spontaneous, “let’s see what’s in the pantry” moments. All I had were a couple of apples, some oats, and a half-stick of butter. What followed was pure magic: soft, chewy cookies layered with sweet apple chunks and a crumble that melts in your mouth. This apple crumb cookies recipe came straight from those little experiments, and after a dozen tweaks (and a few burnt bottoms—don’t ask), it’s now my go-to for autumn gatherings and lazy Sunday afternoons.
These cookies blend classic apple pie vibes with the convenience of a hand-held treat. You get the tart-sweet bite of fresh apples, a hint of brown sugar caramel, and a crunchy crumb topping that’s so addictive, you’ll find yourself sneaking nibbles straight from the tray. If you’ve got kids at home, they’ll be all over this (mine can’t help but swipe the topping before I even bake them). And for adults—well, let’s face it, everyone loves a cookie that tastes like apple crisp. Whether you’re looking for a quick dessert, a special treat to pair with coffee, or something fun for holiday cookie swaps, these apple crumb cookies are the answer. I’ve tested them at bake sales, potlucks, and even as breakfast on the go (no judgment)—and they never disappoint. So grab a couple apples, preheat your oven, and get ready to make the best fall cookie recipe you’ll ever taste.
Why You’ll Love This Apple Crumb Cookies Recipe
I’ve made dozens of apple desserts, but these apple crumb cookies top my list for a reason. If you’re still on the fence, here’s what makes them so special—besides the fact that you’ll want to eat them warm straight from the oven!
- Quick & Easy: Ready in under 40 minutes—no chilling, no fancy tricks. Even if you’re short on time, you’ll have a batch baked before you know it.
- Simple Ingredients: All you need are pantry basics and a couple fresh apples. I’ve made these with whatever apples are lying around, so don’t stress about the variety.
- Perfect for Any Occasion: These cookies work for brunch, school snacks, holiday parties, and those “I just want something sweet” nights.
- Crowd-Pleaser: Kids and adults both go wild for them. The crumb topping is always the first thing to disappear (sometimes before the cookies are cooled).
- Unbelievably Delicious: Tender, chewy centers, crunchy crumb topping, and that burst of cinnamon-apple flavor. It’s comfort food in a cookie.
What sets this apple crumb cookies recipe apart? First, you get a real apple punch—small chunks are folded into the dough, not just apple flavoring. Second, the crumb topping isn’t a last-minute afterthought. I use a trick I picked up from my grandma: chill the crumb mixture briefly before sprinkling, so it bakes up with maximum crunch, not sogginess. And the base cookie? It’s soft but sturdy enough to hold a generous heap of crumble. I’ve played with spice blends, but honestly, classic cinnamon and nutmeg win every time for that nostalgic taste.
For me, these cookies are more than just a recipe. They’re a way to celebrate fall, share something homemade with friends, and sneak a little fruit into dessert (win-win!). If you want something cozy, easy, and guaranteed to get compliments, this is the cookie to bake.
Ingredients Needed for Apple Crumb Cookies
This apple crumb cookies recipe uses ingredients you probably already have. If you’re missing something, I’ll give you a few easy swaps—so don’t stress.
- For the Cookie Dough:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (adds warmth and classic fall flavor)
- 1/4 tsp ground nutmeg (optional, but highly recommended for a cozy taste)
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed (for caramel notes)
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 cup (120g) peeled and diced apple (about 1 medium apple—any variety works, but I love Gala or Granny Smith for their texture)
- For the Crumb Topping:
- 1/3 cup (40g) all-purpose flour
- 1/4 cup (50g) brown sugar
- 1/4 cup (25g) rolled oats (for extra crunch)
- 1/2 tsp ground cinnamon
- 1/4 cup (55g) unsalted butter, cold and cubed
- Pinch of salt
Ingredient Tips & Substitutions:
- If you need gluten-free cookies, swap the flour for a 1:1 gluten-free blend. I’ve tried Bob’s Red Mill and had great results.
- Dairy-free? Use a plant-based butter (I like Earth Balance) and ensure your oats are certified gluten-free if needed.
- For extra apple flavor, add a dash of apple pie spice or a bit of lemon zest to brighten things up.
- Don’t have rolled oats? Quick oats work, but the crumb won’t be quite as chunky—still delicious though.
- Prefer less sugar? Reduce the granulated sugar by half, but keep the brown sugar for the signature flavor.
I usually stick to Gala apples—they’re sweet, hold their shape, and don’t get mushy. If you love tart, go Granny Smith. For a softer, more jammy cookie, try Honeycrisp. The best part? As long as it’s an apple, you’re good.
Equipment Needed
No need for anything fancy—just the basics. Here’s what you’ll want for this apple crumb cookies recipe:
- Baking Sheet: A standard, rimmed sheet works best. If you have a silicone baking mat, use it for easy clean-up.
- Mixing Bowls: One large for the dough, one medium for the crumb topping.
- Hand Mixer or Stand Mixer: For creaming butter and sugar. You can do it by hand, but it’ll take a bit of elbow grease.
- Measuring Cups and Spoons: Precision matters for cookies, so grab your favorites.
- Rubber Spatula: For scraping down the bowl and folding in apples.
- Small Paring Knife: Perfect for peeling and dicing the apples (I use my trusty Oxo, but any sharp knife works).
- Cookie Scoop: Helps portion dough evenly—if you don’t have one, a tablespoon is fine.
- Cooling Rack: Let the cookies cool and crisp up; otherwise, they might get soggy underneath.
Don’t have a mixer? Use a whisk and a little muscle—just be sure to cream the butter and sugars well. I’ve tried baking on parchment, but a silicone mat gives the best bottoms (no sticking!). If your baking sheets are old, line them well and rotate halfway through. Maintenance tip: Keep your cookie scoop clean by rinsing between batches—sticky dough is a pain if you don’t!
On a budget? Dollar store baking sheets work fine. Just keep an eye out for hot spots and rotate as needed.
Preparation Method: How to Make Apple Crumb Cookies
- Prep Your Ingredients:
Preheat oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone baking mat. Peel, core, and finely dice the apple (about 1/4-inch cubes). Set butter out to soften if you haven’t already.
- Make the Crumb Topping:
In a medium bowl, combine 1/3 cup flour, 1/4 cup brown sugar, 1/4 cup oats, 1/2 tsp cinnamon, and a pinch of salt. Add the cold, cubed butter. Using your fingers or a pastry cutter, work the mixture until it looks like coarse crumbs—some bigger pieces are good! Pop the bowl in the fridge while you prepare the cookie dough. (Chilling helps the topping stay crunchy.)
- Mix the Dry Ingredients:
In a large bowl, whisk together 1 1/2 cups flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Set aside.
- Cream Butter and Sugars:
In another large bowl, beat 1/2 cup softened butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until light and fluffy—about 2 minutes. (This is where a mixer saves your arm.)
- Add Wet Ingredients:
Beat in 1 egg and 1 tsp vanilla extract until smooth and combined. Scrape down the sides as needed.
- Combine and Fold:
Gradually add the dry ingredients to the wet, mixing just until combined. Don’t overmix—stop when no flour streaks remain. Gently fold in the diced apple with a spatula. The dough will be soft, almost sticky.
- Portion the Dough:
Using a cookie scoop or tablespoons, drop rounds of dough onto the prepared baking sheet, spaced about 2 inches apart. Flatten slightly with your fingers—the apples will keep them thick.
- Add the Crumb Topping:
Take the topping out of the fridge and sprinkle a generous heap over each cookie. Press lightly so the crumbs stick but don’t squash the dough.
- Bake:
Bake in the preheated oven for 13–15 minutes, or until the edges are golden and the crumb topping is set. If your cookies spread a bit too much, don’t worry—just nudge them back into shape with a spatula immediately after baking.
- Cool:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool, but the centers stay soft.
Preparation Notes:
- If your apples are extra juicy, blot them with a paper towel before folding into the dough—this helps prevent soggy cookies.
- If doubling the batch, rotate baking sheets for even browning.
<liwatch (been="" burnt="" can="" crumb="" during="" fast="" few="" from="" go="" golden="" last="" li="" minutes—the="" oven="" the="" there!).
Sensory cues: When the cookies are done, you’ll smell cinnamon and butter, and the crumb topping will be golden and gently crisp. The cookies should feel soft but not gooey—if they look underdone in the center, leave them on the hot tray for a couple minutes longer.
Personal tip: I always save a couple cookies for myself before the kids find them. Otherwise, good luck getting one!
Cooking Tips & Techniques for Perfect Apple Crumb Cookies
After baking more batches than I care to admit, I’ve picked up some tricks to make these apple crumb cookies flawless every time.
- Room Temperature Ingredients: Softened butter blends better, and a room-temp egg gives you fluffier cookies. I once tried with a cold egg, and the dough turned out dense.
- Dice Apples Small: Big chunks can make cookies fall apart or stay raw inside. Aim for 1/4-inch cubes—tiny, but you’ll thank me later.
- Chill Your Crumb: If you skip chilling, the topping might melt into the cookie. A quick 10 minutes in the fridge gives you that signature crunchy bite.
- Watch Baking Times: Every oven’s a little different. My old oven ran hot, so cookies were done in 12 minutes. Now, it’s closer to 15. Peek at 13, and look for golden edges and set topping.
- Rotate Sheets: If baking two trays, swap and rotate halfway for even browning. No one likes half-burnt cookies!
- Don’t Overmix: Overworking the dough gives you tough cookies. Once the flour is mixed in, stop. (I learned this the hard way—flat, chewy cookies are no fun.)
- Let Them Cool: Fresh from the oven, they’re fragile. Let cookies sit 5 minutes before moving to a rack. Patience is key for the perfect texture.
My biggest mistake? Forgetting to blot juicy apples—result: puddles on the tray. Keep apples dry, and you’ll avoid soggy bottoms. For multitasking, prep the crumb topping first and chill while you make the dough. That way, you’re ready to assemble as soon as the cookies are shaped. Consistency tip: Use a cookie scoop for even size—this helps them bake uniformly and look picture-perfect for Pinterest!
Variations & Adaptations
There are a ton of ways to make these apple crumb cookies your own. Here are some tried-and-true swaps and tweaks:
- Gluten-Free: Switch the flour for a 1:1 gluten-free blend and use certified gluten-free oats. The texture is slightly softer but still delicious.
- Dairy-Free: Use plant-based butter in both dough and crumb. I’ve had great luck with Earth Balance sticks—no one notices the difference.
- Nutty Twist: Add 1/4 cup chopped walnuts or pecans to the crumb topping for extra crunch and flavor.
- Spiced Up: Swap cinnamon for apple pie spice, or add a pinch of ground ginger for a little heat.
- Seasonal Fruit: In summer, try diced peaches or pears instead of apples. The crumb topping works with almost any fruit.
- Low Sugar: Use only brown sugar and cut the amount in half—cookies will be less sweet but still plenty flavorful, especially if your apples are ripe.
For baking methods, you can use a toaster oven for small batches—just keep an eye on timing, as they might bake a bit faster. The dough is forgiving, so if you want a softer cookie, underbake by a minute or two. Allergens? Omit nuts entirely, and double-check your oats if you’re gluten-sensitive. My favorite personal variation: a handful of dried cranberries mixed into the dough for a tart, chewy surprise.
Serving & Storage Suggestions
These apple crumb cookies are best served warm, straight from the oven—when the crumb is crisp and the apples are gooey. Arrange them on a rustic wooden board for a cozy fall vibe, or stack them high on a cake stand for parties. They pair perfectly with hot apple cider, spiced tea, or a cold glass of milk (I mean, who can resist that combo?).
To store, let cookies cool completely. Place in an airtight container and keep at room temperature for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag—good for up to 2 months. To reheat, pop a cookie in the microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 3–5 minutes. The crumb will crisp up again, and it’ll taste almost freshly baked.
If you make them ahead for a party, the flavors develop and deepen overnight. I sometimes bake a double batch, hide half, and enjoy the more intense apple taste the next day. Just don’t skip the airtight container—otherwise, the topping softens.
Nutritional Information & Benefits
Each apple crumb cookie contains roughly 120–140 calories, with about 18g carbs, 2g protein, and 6g fat. Apples bring fiber, vitamin C, and natural sweetness. Oats add a boost of whole grains, while cinnamon helps regulate blood sugar (plus it tastes amazing). If you use gluten-free flour and plant-based butter, these cookies fit most dietary needs—just watch for oats or nuts if you have allergies.
Personally, I love knowing I’m sneaking a bit of fruit and fiber into dessert. It’s not health food, but it’s a step above your average cookie. These are a treat you can feel good about sharing—and maybe grabbing one for breakfast (I won’t tell!).
Conclusion
If you’re looking for a fall cookie recipe that combines everything delicious about apple pie with the ease of a hand-held dessert, this apple crumb cookies recipe is it. The flavors are classic, the process is simple, and the results are always crowd-pleasing. Customize the spices, swap the fruit, or go gluten-free—these cookies are flexible and forgiving.
Honestly, I make these every year as soon as apples hit the market (sometimes before). They’re the kind of treat that makes your kitchen smell incredible and your friends beg for the recipe. Give them a try, tweak them to your taste, and let me know how they turn out! Drop a comment below with your favorite variation, or share your apple crumb cookies on social and tag me—I love seeing what you bake.
Happy fall baking—may your cookies be crumbly and your apples perfectly sweet!
Frequently Asked Questions
Can I use applesauce instead of diced apples in this apple crumb cookies recipe?
For best texture, stick to diced apples. Applesauce makes the dough too wet and can lead to overly soft cookies that don’t hold their crumb topping.
What type of apple works best?
I like Gala or Granny Smith for their balance of sweetness and tartness. Any firm apple will work—just avoid mushy varieties like Red Delicious.
How do I keep the crumb topping crunchy?
Chill the crumb mixture before adding to the cookies and don’t overbake. If you store cookies, keep them in an airtight container to prevent the topping from softening.
Can I make the dough ahead of time?
Yes! Prepare the dough, cover tightly, and chill up to 24 hours. Let it sit at room temperature for 15–20 minutes before baking for easier scooping.
Are these apple crumb cookies freezer-friendly?
Absolutely. Freeze baked cookies in a single layer, then store in a freezer bag for up to 2 months. Reheat in the oven to restore their crumb topping’s crunch.
Pin This Recipe!
Apple Crumb Cookies
- Total Time: 30 minutes
- Yield: 18 cookies 1x
Description
Soft, chewy cookies packed with cinnamon-spiced apple chunks and topped with a buttery, crunchy crumb. These easy apple crumb cookies combine the flavors of apple pie and crisp in a hand-held treat perfect for fall gatherings or cozy afternoons.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 cup peeled and diced apple (about 1 medium apple, any variety)
- For the crumb topping:
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Peel, core, and finely dice the apple (about 1/4-inch cubes). Set butter out to soften if needed.
- In a medium bowl, combine 1/3 cup flour, 1/4 cup brown sugar, 1/4 cup oats, 1/2 tsp cinnamon, and a pinch of salt. Add cold, cubed butter and work with fingers or a pastry cutter until coarse crumbs form. Chill crumb mixture in the fridge.
- In a large bowl, whisk together 1 1/2 cups flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp nutmeg.
- In another large bowl, beat 1/2 cup softened butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until light and fluffy (about 2 minutes).
- Beat in 1 egg and 1 tsp vanilla extract until smooth and combined. Scrape down the sides as needed.
- Gradually add dry ingredients to wet, mixing just until combined. Do not overmix. Gently fold in diced apple with a spatula.
- Using a cookie scoop or tablespoon, drop rounds of dough onto the prepared baking sheet, spaced about 2 inches apart. Flatten slightly.
- Sprinkle chilled crumb topping generously over each cookie. Press lightly so crumbs stick.
- Bake for 13–15 minutes, or until edges are golden and crumb topping is set. If cookies spread, nudge them back into shape with a spatula immediately after baking.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Blot juicy apples with a paper towel before folding into the dough to prevent soggy cookies. Chill the crumb topping for maximum crunch. Use a cookie scoop for even size and uniform baking. For gluten-free, substitute flour and oats with certified gluten-free versions. Store cookies in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10
- Sodium: 60
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: apple crumb cookies, fall dessert, apple cookies, easy cookie recipe, apple crisp cookies, cinnamon apple cookies, autumn baking, apple dessert, crumb topping, kid-friendly cookies
