Happy Cookie Friday! How about some crumbly cookies with apples and cranberries today? My friend the Cookie Monster will certainly be thrilled to try one of these cookies. Pretty sure about that. ;) Quick and easy to prepare and also really delicious cookies. Is there more to ask for? Nope ;)
I guess you all know I am a huge fan of cookies. All sizes and shapes. That’s why I bake cookies at least once a week. For several years already. It all started with big, typical American cookies. Chunky, sweet, and full of sugar. Some time ago I switched to less sugary recipes though. If you follow my blog, you probably noticed that already that I post more sugar-reduced or sugar-free recipes…
These cookies here are not sugar-free though, but they are free of regular white refined sugar. Something I only use when I really have to. Normally, I try to avoid white sugar wherever possible. The substitute I use today instead of white sugar is raw cane sugar. It’s also known as Mascobado or Muscovado sugar. Made from sugar canes and not sugar beets. This kind of sugar does not necessarily have fewer calories compared to white sugar, but it is less processed and has at least a few more minerals and vitamins left in comparison to white sugar. It’s really not much, but every milligram counts, right? ;P OK, let’s be honest… the difference isn’t really that big in terms of health benefits, but in terms of taste, the raw cane sugar is definitely better. It has a slight caramel taste that works really well in bakes – cakes as well as cookies. Just saying. If you want to go sugar-free, you can use a replacement like xylitol or erythritol as well here – no problem.
Anyway. If you are not a fan of the apple and cranberry combination, you can use other types of dried fruits. Raisins work well in combination with apples. Maybe also not your favorite fruits… so how about some dried apricots or cherries? You could also add some chopped nuts but in that case, I recommend adding some more liquid to the dough (e.g. 1-2 tablespoons of milk) so you don’t end up with a crumbly mess. ;)
INGREDIENTS / ZUTATEN
(about 12 cookies)
1.8 oz. (50g) dried (soft) apples, chopped
1 oz. (30g) dried cranberries, chopped
3.5 oz. (100g) spelt flour
1.8 oz. (50g) rolled oats
1/2 tsp. baking powder
1 pinch of salt
1.8 oz. (50g) cold butter
1.8 oz. (50g) raw cane sugar
1 large egg
some chopped cranberries for decoration (optional)
(ca. 12 Cookies)
50g getrocknete (weiche) Äpfel, zerkleinert
30g getrocknete Cranberrys, gehackt
100g Dinkelmehl (Type 630)
50g Haferflocken
1/2 TL Backpulver
1 Prise Salz
50g kalte Butter
50g Rohrohrzucker
1 Ei (L)
einige gehackte Cranberrys zur Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. Add the dried apples and cranberries to a food processor and mix/pulse until you get fine crumbs. Add the flour, rolled oats, baking powder, and salt and mix again until everything is well combined and the rolled oats are finely chopped. Add the cold butter and sugar and mix until you get larger sized streusel. Remove 2 tablespoons of the streusel and set aside. Add the egg to the food processor and mix until a dough forms. Shape the dough into 12 balls, flatten them, and place on the prepared baking sheet. Sprinkle the reserved crumbs/streusel and some chopped cranberries (optional) on top of the cookies and bake for 10-11 minutes or until slightly golden brown in color. Take out of the oven, let cool down on the baking sheet for a moment, then transfer to a wire rack and let cool down completely.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Die getrockneten Äpfel und Cranberrys in eine Küchenmaschine geben und so lange mixen (in kurzen Intervallen), bis feine Krümel entstanden sind. Mehl, Haferflocken, Backpulver und Salz dazugeben und weiter mixen, bis alles gut vermengt ist und die Haferflocken nur noch feine Brösel sind. Die Butter und den Zucker dazugeben und so lange mixen, bis größere Streusel entstehen. Etwa 2 EL dieser Streusel in eine kleine Schüssel transferieren und zur Seite stellen. Das Ei mit in die Küchenmaschine geben und wieder mixen – diesmal sollte ein Teig entstehen. Den Teig in 12 Kugeln formen, diese platt drücken und dann mit etwas Abstand zueinander auf das vorbereitete Blech setzen. Die Cookies mit den zurückbehaltenen Krümeln/Streuseln und einigen gehackten Cranberrys (optional) bestreuen und dann für etwa 10-11 Minuten backen – die Cookies sollten etwas Farbe bekommen haben. Aus dem Ofen holen und auf dem Blech kurz abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Apple Cranberry Crumble Cookies
- Prep Time: 00:10
- Cook Time: 00:11
- Total Time: 00:25
- Yield: 12 1x
- Category: Cookies
- Cuisine: America
Description
Delicious cookies with crumble topping: Apple Cranberry Crumble Cookies. So good!
Ingredients
1.8 oz. (50g) dried (soft) apples, chopped
1 oz. (30g) dried cranberries, chopped
3.5 oz. (100g) spelt flour
1.8 oz. (50g) rolled oats
1/2 tsp. baking powder
1 pinch of salt
1.8 oz. (50g) cold butter
1.8 oz. (50g) raw cane sugar
1 large egg
some chopped cranberries for decoration (optional)
Instructions
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. Add the dried apples and cranberries to a food processor and mix/pulse until you get fine crumbs. Add the flour, rolled oats, baking powder, and salt and mix again until everything is well combined and the rolled oats are finely chopped. Add the cold butter and mix until you get larger sized streusel. Remove 2 tablespoons of the streusel and set aside. Add the egg to the food processor and mix until a dough forms. Shape the dough into 12 balls, flatten them, and place on the prepared baking sheet. Sprinkle the reserved crumbs/streusel and some chopped cranberries (optional) on top of the cookies and bake for 10-11 minutes or until slightly golden brown in color. Take out of the oven, let cool down on the baking sheet for a moment, then transfer to a wire rack and let cool down completely.
Notes
Enjoy baking!
Hi Mark, I made these yummy cookies over the weekend and my family wholeheartedly approved :) as a heads up, the ingredients list includes 50g raw cane sugar but the instructions don’t mention when to add it. thanks for the great recipes!