Apple Crumble Cookies von Food with Style, fertig angerichtet
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Cookies de Apple Crumble

Para todos os amantes de maçã - os cookies de apple crumble são docinhos que trazem pura alegria! Perfeitos para um momento aconchegante

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8 biscoitos
Cozimento 30 minutos

Ingredientes

  • Para a Massa
  • Para a Camada de Maçã
  • Para a Farofinha
  • Para Polvilhar

Modo de preparo

  1. 1
    Bata a manteiga com o açúcar até virar um creme e misture a gema. Acrescente a farinha, as amêndoas moídas, o fermento e o sal e sove até obter uma massa lisa. Leve a massa à geladeira.
  2. 2
    Descasque as maçãs e corte em cubinhos, depois misture com o suco de limão, o açúcar e a canela. Refogue rapidamente numa frigideira até secar o líquido. Misture as amêndoas picadas e reserve.
  3. 3
    Junte a farinha, o açúcar, a manteiga e as amêndoas picadas e misture com as pontas dos dedos até formar a farofinha.
  4. 4
    Abra a massa gelada com o rolo e corte discos (aprox. 7 cm de diâmetro). Coloque os discos direto no fundo de forminhas de torteleta com fundo removível, sem levantar as bordas.
  5. 5
    Distribua as maçãs refogadas sobre os discos de massa e cubra com a farofinha.
  6. 6
    Asse em forno preaquecido a 180°C (356°F), calor em cima e embaixo, por cerca de 30 minutos, até as bordas ficarem levemente crocantes. O tempo de forno pode variar, então fique de olho.
  7. 7
    Retire do forno e deixe esfriar completamente antes de desenformar com cuidado. Polvilhe açúcar de confeiteiro. É só assar e aproveitar!

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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