Apple Crumble Cookies von Food with Style, fertig angerichtet
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Æblecrumble cookies

Til alle æbleelskere - æblecrumble cookies er søde småkager, der bare gør en glad! Perfekte til hyggelig forkælelse

Del
Portioner
8 småkager
Bagetid 30 minutter

Ingredienser

  • Dejen
  • Æblefyldet
  • Crumblen
  • Til drys

Fremgangsmåde

  1. 1
    Rør smør og sukker lyst og luftigt, og rør æggeblommen i. Tilsæt mel, mandelmel, bagepulver og salt, og ælt det til en smidig dej. Sæt dejen på køl.
  2. 2
    Skræl æblerne og skær dem i små tern, og vend dem med citronsaft, sukker og kanel. Svits dem kort på en pande, til væden er fordampet. Rør de hakkede mandler i, og stil fyldet til side.
  3. 3
    Smuldr mel, sukker, smør og hakkede mandler sammen med fingrene til en crumble.
  4. 4
    Rul den kolde dej ud, og stik cirkler ud (ca. 7 cm i diameter). Læg dem direkte i bunden af små tærteforme med løs bund uden at trykke kanterne op.
  5. 5
    Fordel de svitsede æbler på dejcirklerne, og drys crumblen ovenpå.
  6. 6
    Bag dem i en forvarmet ovn ved 180°C (356°F) over- og undervarme i ca. 30 minutter, til kanterne bliver let sprøde. Bagetiden kan variere fra ovn til ovn, så hold øje med dem.
  7. 7
    Tag dem ud af ovnen, og lad dem køle helt af, før du forsigtigt tager dem ud af formene. Drys med flormelis. Bare bag og nyd dem!

Video

Apple Crumble Cookies Questions

Almost always because they were unmolded while still warm. The dough circles are baked loose on the base of tartlet molds with removable bottoms, so they only firm up as they cool. Let them cool completely in the molds, then push the base up carefully.

Yes - replace the 40 g of ground almonds in the dough with the same amount of flour, and swap the chopped almonds in the apple layer and crumble for chopped hazelnuts or leave them out. The cookies will be a little less tender and nutty, since the ground almonds add fat and softness to the dough. If you skip nuts entirely, add the crumble a touch more generously so you keep the crunch on top.

Use a firm, tart apple that holds its shape, since the dice get sautéed in the pan before baking and then bake for another 30 minutes. Softer, very sweet varieties turn to mush and release more juice. If your apples are on the sweet side, keep the lemon juice - it keeps the filling bright and stops the diced apple from browning.

Yes, all three components keep well separately. The dough needs chilling anyway, so make it a day ahead and keep it wrapped in the fridge. The cooked apple filling can be made ahead and cooled, and the crumble mixture can be rubbed together and stored in the fridge until you assemble and bake.

Keep them in an airtight container at room temperature - the apple layer makes them moister than plain butter cookies, so they are at their best in the first couple of days. The crumble topping softens over time; a few minutes in the oven revives the crunch. Dust with powdered sugar only just before serving, since it dissolves on the moist apple layer.

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