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apple pie cookies

Streusel-Topped Apple Pie Cookies

Apple pie cookies with a delicious topping — perfect for Rosh Hashanah and all your fall festivities!

  • Total Time: 40 minutes
  • Yield: 1 dozen cookies 1x


Units Scale

For the streusel:

  • 4 Tbsp unsalted butter, melted
  • ¾ cup flour
  • ¼ cup light brown sugar
  • ¼ cup white sugar
  • ½ tsp cinnamon
  • pinch of kosher salt

For the filling:

  • 2 Granny Smith apples, peeled, cored and diced
  • 2 Tbsp brown sugar
  • 2 Tbsp unsalted butter
  • juice from one lemon
  • pinch of kosher salt
  • ½ tsp cinnamon
  • 1 store-bought refrigerated pie crust, at room temperature


  1. Make the streusel: Line a small baking sheet with parchment paper. Combine the streusel ingredients in a bowl, breaking up any large clumps, and spread onto your baking sheet. Set aside to dry (can be made a day ahead; store covered at room temperature).
  2. Make the filling: Combine the filling ingredients in a saucepan and cook over medium heat, stirring until the mixture comes to a simmer. Cook for 5–10 minutes, until the apples are slightly softened. Remove from heat, drain the liquid and cool completely. (May be made a day ahead; store in the fridge.)
  3. Preheat oven to 350°F; grease and flour a 12-cup muffin tin or line with parchment paper cups. Unroll your pie crust and use a glass or cookie cutter to cut circles that are slightly larger — about ¼ inch — than the base of your muffin cups (I used a 2½-inch cutter).
  4. Place the circles in the bottom of each muffin cup, pressing gently along the sides and bottoms. Spoon some apple filling into each crust and top with the streusel.
  5. Bake cookies for 20 minutes, or until streusel is golden brown. Cool completely in tins on a wire rack. Serve immediately or store, covered, for up to 3 days.
  • Author: Sheri Silver
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday