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These Crumbl apple pie cookies are my copycat of the bakery’s holiday apple pie cookie: a chewy brown sugar oat cookie, a big spoonful of homemade spiced apple pie filling, and a sprinkle of crunchy oat cookie crumbs on top. If you’ve been looking for an apple pie Crumbl cookie recipe you can make anytime the craving hits, this is it!! You get all the flavor of apple pie with no crust to roll out and no slicing, and the recipe makes 7 big bakery-size cookies.
Quick Look: Crumbl Apple Pie Cookies
- 🍪 What it is: A chewy brown sugar oat cookie topped with spiced homemade apple pie filling and crunchy cookie crumbs.
- ⭐ Why it works: A Fuji plus a Granny Smith makes the filling sweet and tart at the same time.
- 💛 Why you’ll love it: All the apple pie flavor with no crust to roll and no slicing.
- ⚠️ What to watch for: Press the well back into each cookie right out of the oven so the filling stays put.
- 🍳 Pan notes: One parchment-lined sheet for the cookies, a small one for the crumbs, and a 1/4 cup measuring cup for the wells.
- ❄️ Make ahead: Store the cookies and filling separately, then assemble the day you serve.
Why This Recipe Works
Crumbl’s pie cookies are some of my favorites every fall. After my Crumbl pecan pie cookies, this Crumbl apple pie cookie recipe was the next one I had to make at home, and readers have been baking it for Thanksgiving ever since. One even tripled it for 20 people!
It’s the Crumbl cookie apple pie lovers wait for all year, and this Crumbl cookies apple pie copycat means you can bake it anytime. Some people call it an apple pie crumble cookie because of the crunchy crumbs on top. Whatever you call it, it’s an apple pie cookie Crumbl would be proud of.
- A chewy oat cookie with a built-in well, so every bite gets cookie, filling, and crumbs
- Homemade apple pie filling made with two apples for the best flavor (if you love it, my homemade apple filling for pies and cakes is the bigger batch)
- Crunchy oat cookie crumbs made from the same dough, so nothing goes to waste
- Great for crowds: everyone gets their own little apple pie, no slicing required
- One of my favorite fall Crumbl cookies (find the rest in my Crumbl copycat recipes collection)
Table of Contents
Key Ingredients
- Brown sugar: The cookie base uses only brown sugar, which keeps it soft and chewy. The apple pie filling uses both brown and granulated sugar.
- Molasses: Just 1 tablespoon gives the cookie a deeper, cozy flavor that goes perfectly with the apples.
- Old fashioned oats: They give the cookie its chew and turn into the crunchy crumbs on top.
- Cornstarch: It does two jobs here. It keeps the cookies tender, and it thickens the apple pie filling so it stays put on the cookie.
- Apples: I use one Fuji and one Granny Smith. Fuji brings sweetness, Granny Smith brings tartness, and together they taste like real apple pie.
- Spices: Cinnamon, ginger, allspice, and nutmeg go in the filling, with a little extra cinnamon in the cookie dough.
- Lemon juice: It keeps the sliced apples from browning and brightens the filling.
Full ingredient amounts are in the recipe card below.
Substitutions and Additions
- No molasses: Use honey or maple syrup instead.
- Butter: Salted or unsalted both work, just make sure it’s softened.
- Any apples you like: Two of the same kind works too. Using one sweet and one tart apple just gives you the most flavor.
- Salted caramel drizzle: One reader planned to add salted caramel on top next time. Have extra apples? Slice them and serve them with my easy caramel sauce for apples. If you’re a caramel apple Crumbl cookie fan, try my Crumbl caramel apple cookies too.
- Whipped cream: Another reader topped hers with whipped cream and loved them both warm and chilled.
- Mini apple pie cookies: Press the dough into a mini muffin tin, bake at 350°F for 12 minutes, press the centers with a measuring spoon, then fill once cool. For the classic version, see my mini apple pies in a muffin tin.
How to Make Crumbl Apple Pie Cookies
- Prep the apples. Peel and thinly slice the apples, then toss them with the lemon juice so they don’t turn brown.
- Make the syrup. In a saucepan, whisk the water, brown sugar, granulated sugar, vanilla, cornstarch, cinnamon, ginger, allspice, and nutmeg. Bring to a boil over medium heat and cook 1 to 2 minutes, until it thickens a little.
- Cook the apple pie filling. Stir in the apples, cover, and cook 15 to 20 minutes, stirring from time to time, until the apples are soft. Set aside to cool.
- Cream the butter and sugar. Preheat the oven to 350°F and line a baking sheet with parchment paper. Cream the butter and brown sugar until smooth, then mix in the egg, molasses, and vanilla.
- Add the dry ingredients. Mix in the oats, flour, cinnamon, cornstarch, baking powder, and salt just until the flour disappears. Set aside about 1 tablespoon of dough for the crumbs.
- Scoop and press. Scoop 7 equal dough balls with a large cookie scoop, place them on the baking sheet, and press a well into each one with the back of a 1/4 cup measuring cup.
- Bake the cookies. Bake for 12 minutes. As soon as they come out, press the centers again with the measuring cup to bring back the well.
- Bake the crumbs. Crumble the reserved dough onto a small lined baking sheet and bake for 6 minutes. Let it cool a few minutes, crumble it again, and bake 2 more minutes so it gets extra crunchy.
- Fill the cookies. Once the cookies and filling have cooled, spoon the apple pie filling into each well.
- Top and serve. Sprinkle the oat cookie crumbs over the filling and enjoy!
Expert Tips
- Re-press the well right away. The cookies puff up in the oven, so press the centers again while they’re still hot. That’s what holds the filling in place.
- Slice the apples thin. Thin slices cook down soft and tender in 15 to 20 minutes and sit nicely on the cookie.
- Let the filling cool first. Warm filling makes the cookies soggy, so cool it while the cookies bake.
- Bake the crumbs twice. Crumbling them again halfway through is the trick to really crunchy crumbs.
- Assemble the day you serve. These Crumbl apple pie cookies taste best the day they’re filled, while the cookie is still chewy.
Once you’ve nailed this Crumbl apple cookie, keep the fall baking going. My Crumbl pumpkin pie cookies with whipped pumpkin mousse and Crumbl peanut butter muddy buddy cookies make a fun Crumbl box with these. For Thanksgiving breakfast, try my better than Krispy Kreme apple donuts or an apple cider donut bundt cake, and for the side dish table, my pecan pie twice baked sweet potatoes.
Crumbl Apple Pie Cookies FAQs
Yes. Bake the oat cookies and make the apple pie filling ahead, then store them separately in airtight containers, with the filling in the fridge. Assemble your Crumbl apple pie cookies the day you plan to serve them so the cookies stay chewy.
Store assembled Crumbl apple pie cookies in an airtight container in the fridge for up to 4 days. Because of the fruit filling, keep them refrigerated rather than on the counter. They taste best the day you make them.
I use one Fuji and one Granny Smith apple in my Crumbl apple pie cookies. Fuji adds sweetness and Granny Smith adds tartness, so the filling tastes like classic apple pie. You can use any apples you like, but one sweet plus one tart gives the most flavor.
Yes. Replace the molasses in the Crumbl apple pie cookies dough with honey or maple syrup.
Yes! One reader pressed the dough into a mini muffin tin and baked it at 350°F for 12 minutes. Press the centers with a measuring spoon right away, let them cool, then fill them for bite-size Crumbl apple pie cookies.
More Apple Desserts
If you tried these Crumbl Apple Pie Cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it goes in the comments! I love hearing from you!
Crumbl Apple Pie Cookies
Ingredients
Cookie base
- 1/2 cup butter softened
- 3/4 cup brown sugar packed
- 1 large egg
- 1 tbsp molasses
- 1 tsp vanilla extract
- 1/4 cup old fashioned oats
- 1 1/2 cups all-purpose flour
- 1/2 tsp cinnamon
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
Apple pie filling
- 2 medium apples 1 Fuji and 1 Granny Smith, peeled and thinly sliced
- 2 tsp lemon juice
- 1 cup water
- 3 tbsp brown sugar packed
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 1/2 tbsp cornstarch
- 1/2 tsp cinnamon
- 1/8 tsp ground ginger
- 1 pinch allspice
- 1 pinch nutmeg
Instructions
Make the apple pie filling
- In a large bowl, toss the sliced apples with the lemon juice to keep them from browning. Set aside.2 medium apples, 2 tsp lemon juice
- In a medium saucepan, whisk together the water, brown sugar, granulated sugar, vanilla extract, cornstarch, cinnamon, ginger, allspice, and nutmeg. Bring to a boil over medium heat and cook for 1 to 2 minutes, until it thickens a little.1 cup water, 3 tbsp brown sugar, 2 tbsp granulated sugar, 1/2 tsp vanilla extract, 1 1/2 tbsp cornstarch, 1/2 tsp cinnamon, 1/8 tsp ground ginger, 1 pinch allspice, 1 pinch nutmeg
- Stir in the apples until coated. Cover with a lid and cook for 15 to 20 minutes, stirring from time to time, until the apples are soft. Remove from the heat and let cool completely.2 medium apples
Make the cookie base
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a stand mixer, cream the butter and brown sugar until smooth. Add the egg, molasses, and vanilla and mix again to combine.1/2 cup butter, 3/4 cup brown sugar, 1 large egg, 1 tbsp molasses, 1 tsp vanilla extract
- Mix in the oats, flour, cinnamon, cornstarch, baking powder, and salt just until the flour disappears. Set aside about 1 tablespoon of dough for the crumbs.1/4 cup old fashioned oats, 1 1/2 cups all-purpose flour, 1/2 tsp cinnamon, 1 tbsp cornstarch, 1 tsp baking powder, 1/4 tsp salt
- Using a large cookie scoop, scoop 7 equal dough balls onto the baking sheet and press a well into each one with the back of a 1/4 cup measuring cup. Bake for 12 minutes. As soon as they come out of the oven, press the centers again to bring back the well.
- Crumble the reserved dough onto a small parchment-lined baking sheet and bake for 6 minutes. Let it cool a few minutes, crumble it again, and bake for 2 more minutes so it gets extra crunchy.
Assemble the cookies
- Once the cookies and filling have cooled, spoon the apple pie filling into each well, sprinkle with the oat cookie crumbs, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these and they are delicious….How well do these store? Can you make them in advance? Thank you
Glad you like them! These cookies are best enjoyed on the day you make them. If you really need to make them ahead of time, make the cookie base and the apple pie filling and store them in an airtight containers separately. Assemble them once you’re ready to enjoy them! You can keep them in the fridge for up to 4 days.
These cookies are absolutely delicious!! Family approved for sure. I also just modified a bit today, I made the recipe according to instructions the only thing I change was I place the cookie dough in a mini cupcake tin, baked at 350• for 12 minutes, as soon as I pulled them out of the oven I pressed the center with a measuring spoon and let it cool a couple of minutes, removed them from the tin and once completely cooled down you get to fill them up with the apples! And that’s how you make the cutest, tastier mini apple pies
Yum! Great to hear you enjoyed them Elsa!
They are amazing!! My husband loves apple pie but once I made this he just wants them every week
These cookies are big competition for the classic apple pie!! 👀
Made these today. They were wonderful. Next time I think I’ll add some salted caramel on top for the ultimate razzle dazzle
Not sure I trust a recipe with so many typos🤣
Oh Donna, you’re hilarious 😂
My family was all over these! I’ll admit, I was a bit hesitant to try as many did not like Crumbl’s version, but these homemade ones were amazing. They were great both warmed and chilled, and I enjoyed mine topped with some whipped cream 😋
So happy you enjoyed them!