This Apple Pie Crumble with Snickerdoodle Cookie Crust is a delicious dessert made with fresh apples and lots of cinnamon!
It’s apple pie time! But not just any ol’ apple pie. This apple pie has a snickerdoodle inspired cookie crust and a brown sugar and cinnamon crumble topping. It’s everything delicious about apple pie plus it’s got a super decadent cookie crust. So it’s kind of like a pie but also a cookie. I know you are all going to love this one!
This post is sponsored by Ruby Frost Apples. All recipes and opinions are my own. Thanks for supporting the companies that keep this free blog going!
Apple Pie Crumble with Snickerdoodle Cookie Crust
What I love about this pie is that it has the classic flavor of apple and cinnamon but the cookie crust and crumble topping are so easy to make that you can’t mess them up! I used RubyFrost apples in this recipe because they are the perfect combination of sweet and tart. Plus, they have a great texture that doesn’t fall apart when you bake them. By that I mean that they will get perfectly tender without turning into mush. That plus their balanced flavor makes RubyFrost apples the perfect apple for baking and pie making.
When making this pie, I suggest making the crust first and then while it is chilling and then baking, work on the filling and topping. This will help you make the most of your time in the kitchen. One of the hardest parts about baking pie is getting the pie crust just right. That’s why this recipe is so great because there is no finicky pie crust just a delicious snickerdoodle cookie and an easy, peasy crumble topping! One more pro-tip, be sure and mix the cornstarch and flour into the melted butter before adding to the diced apples. This will ensure that these thickeners are evenly distributed and won’t clump. The thickeners will also help your pie filling set up correctly while baking.
I know you will all love the flavors and textures in this pie! Enjoy!
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Apple Pie Crumble with Snickerdoodle Cookie Crust
Ingredients
Crust
- 8 tbsp unsalted butter room temp
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup milk 2% or whole is fine
- 1/2 tsp pure vanilla extract
- 2 cups All Purpose Flour sifted
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
Filling
- 5 RubyFrost Apples peeled, cored and diced
- 1/2 cup granulated sugar
- 2 tbsp All Purpose Flour
- 2 tbsp Cornstarch
- 2 tbsp unsalted butter melted
- 1 tsp Ground Cinnamon
- 1 oz lemon juice approx juice from 1 small lemon
Crumble Topping
- 2/3 cup All Purpose Flour
- 4 tbsp unsalted butter melted
- 1/3 cup light brown sugar packed
- 1/2 tsp Ground Cinnamon
Instructions
- Preheat the oven to 375°F and grease or spray a 9in pie plate with non-stick spray.
- Begin by making the pie crust. Beat room temperature butter and sugar together until just fluffy, about 90-120 seconds. Then add egg, milk and vanilla and mix until combined, scraping down sides of bowl as needed. Add sifted flour, baking powder and cinnamon and mix until dough ball forms. Press dough evenly into pie plate and up sides. Place in freezer for 10 min. Then bake for 12-13 minutes until just golden brown on edges.
- While the pie crust is chilling, peel the RubyFrost apples and dice into 1/2 inch pieces. Discard cores. Then put the pie crust into oven.
- While the pie crust is baking, continue making the filling. Melt the butter then whisk in the cornstarch, flour and cinnamon. In a large bowl, mix the melted butter mixture with apples and lemon juice. Set aside. Check on pie crust and remove from oven when just barely golden brown on edges.
- Next, make the crumble topping by whisking together the flour, brown sugar and cinnamon. Then add the melted butter and stir with fork until crumbly pieces form.
- Assemble pie by adding apple filling, mounding in the middle. Then pack crumble topping onto the filling, sprinkling the last few pieces of topping on top of the packed topping. Place pie plate onto baking sheet to catch any drips. Lay a piece of foil over top and bake for 40 minutes at 350°F. After 40 minutes, remove foil and continue baking for an additional 35-40 minutes until filling is bubbling. Let pie cool for two hours to let filling set. Then slice and enjoy!
Exactly the recipe I was searching for to make my husband for Christmas! I was nervous for my first time making a pie, but your recipe was easy to follow for a non baker and turned out super yummy. The cookie crust & the crumble were unique, fun, and lovely and the filling was absolutely divine. It was a huge hit with the family, and definitely not my last run at baking! Thank you for sharing!! 🙂