Have you ever eaten a bowl of crumble and wished there was a snack made from just the topping? How about if it was baked into the perfect mouth-wateringly crumbly cookie? If this sounds like the kind of dessert-cookie hybrid you’ve been waiting for, allow us to introduce you to the crumble cookie.
Soft, buttery and golden-brown, crumble topping is home-baked food at its simple, delicious best. Whether your family adds nuts and spices or keeps things traditional, there’s something comforting about crumble topping that instantly reminds people of childhood and home. They also make a nutritional breakfast food when consumed in moderation alongside fresh fruit.
The crumble cookie takes these tasty, homemade crumbles and bakes them into a buttery, crumbly cookie. As with a regular crumble, you can keep it simple or add nuts and spices for extra texture and flavor. You can also add chocolate chips, like a cookie, or a touch of fruitiness, like a crumble - but the main attraction is that irresistible crumbly texture.
If you’d like to try crumble cookies for yourself, take a look at these delicious recipes. Once you try one, you’ll never go back. We’ve seen the future, and it’s crumbly.
This recipe from Cookie Dough and Oven Mitt makes the ultimate crumble cookie. Think crumble with all the extras - chewy, flaky oats, sweet, crunchy pecans and even a generous sprinkling of chocolate chips. The whole thing is spiced with vanilla and cinnamon for a crumble cookie that’s full of irresistible textures and flavours.
- Line a baking sheet with parchment paper.
- Mix butter with granulated and brown sugar before adding in eggs and vanilla.
- In a separate bowl, incorporate oats with sifted flour, cinnamon and salt.
- Combine the dry ingredients with the wet and mix thoroughly before stirring in chocolate chips and pecans.
- Scoop onto the baking sheet and bake for 18-20 minutes in a moderate oven.
Lemon crumble cookies
These sweet lemon crumble cookies were created by baker and The Great British Bake-Off finalist Tamal Ray, writing for The Guardian. These zesty treats are made using cold butter, for a flakier consistency, and the dough is actually crumbled onto the baking sheet in little piles for an authentic crumble-topping texture, with some parts slightly more browned than the rest.
- Blitz caster sugar, lemon zest, butter and flour in a food processor for 30 seconds until it forms a breadcrumb mixture.
- Whisk an egg in a small bowl then carefully pour a little into the food processor and blitz again until the dough clumps together (you won’t need all the egg).
- Spoon the mixture onto baking sheets lined with greaseproof paper.
- Sprinkle with icing sugar and bake for 12 minutes in a moderate oven until the edges are browned.
Apple crumble cookies
This recipe from Rock Recipes is inspired by one of the most popular flavours of crumble. Like our first recipe, it’s oaty and well-spiced - this time with cinnamon, nutmeg, vanilla and ginger - and it can also be made with added nuts like pecans, almonds, walnuts or hazelnuts. These cookies also include slices of apple in homage to the apple crumble, which are baked to a deliciously chewy consistency in the oven. If you want to try different flavours of crumble, you can swap the apple for dried fruits like apricots or cherries.
- Cream butter and brown sugar before adding an egg and vanilla essence. Beat until light and fluffy.
- Sift flour, ginger, cinnamon, nutmeg, baking soda and salt together.
- Fold into the creamed mixture. Once the dry ingredients are almost incorporated, added rolled oats, diced apple and chopped pecans.
- Chill the dough for a couple of hours before placing in balls on the parchment-lined baking sheet. Press down lightly to form disks.
- Bake in a moderate oven for about 15 minutes or until golden brown throughout.
Coffee crumble cookies
These delicious cookies by the Pinoy Food Guide are inspired by a much-loved Filipino ice cream flavour. They are made with luxurious oversized chocolate chips, chopped nuts for a crunchy, chewy texture, and a shot of freshly-brewed coffee.
- Combine softened butter, an egg and sugar in a mixing bowl and beat on medium speed until creamed.
- Add flour, baking soda, salt and instant coffee before mixing well.
- Stir in chopped nuts and chocolate chunks.
- Refrigerate for 30 minutes before dropping onto the baking sheet.
- Bake in a moderate oven for 12 to 15 minutes or until golden brown.