Apple Crumb Cookies
Yields 6 - 4 oz. cookies
What's better than supper on Sunday? Cookies for dessert of course! And what's better than cookies? Cookies that help raise awareness and funds to help in the fight to end childhood cancer. September is National Childhood Cancer Awareness Month, but all year long FinaMill is proud to support Cookies for Kids’ Cancer, a non-profit 501 (c) 3 organization that raises funds exclusively for pediatric cancer research. These Apple Crumb Cookies were created by Cookies supporter Samantha Benjamin, artistic pastry chef, entrepreneur and creator of The Dessertist. Join Samantha and FinaMill and bake this recipe, share it with your family, friends or co-workers and join in the fight against childhood cancer.
Ingredients
Apples
- 1 Granny Smith apple
- 1 red apple (Samantha likes Honeycrisp)
- 2 tbsp. unsalted butter
- 2 tbsp. brown sugar
- 2 tbsp. granulated sugar
- ½ cup flour
- A pinch of salt (Ground in a FinaMill Everyday Pod)
Cookie
- 1 stick unsalted butter, melted and cooled
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg, room temperature
- 1 ¼ cups flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt (Ground in a FinaMill Everyday Pod)
- 1 ½ tbsp. cinnamon (Ground in a FinaMill Grater Pod)
- 1 ½ tsp. nutmeg (Ground in a FinaMill Grater Pod)
Crumb Topping
- ½ cup brown sugar
- 1 tsp. cinnamon (Ground in a FinaMill Grater Pod)
- ¾ cup flour
- 5 tbsp. unsalted butter, melted and cooled
Instructions
The Process
Prepare the Apples:
Dice the apples into medium-sized cubes. In a bowl, mix the apples with all the dry ingredients. Set aside.
In a shallow pan over medium heat, add the butter and melt. Once the butter is melted, add the apple mixture and stir. Cook over medium heat for 8-10 minutes, stirring continuously. The apples are done when the sugars have melted and the mixture is thick and jam-like. Remove from the heat and set aside to cool. This can also be made ahead of time.
Make the Cookie Dough:
In a bowl, add both sugars and the cooled, melted butter. Mix until completely incorporated. Add the egg and mix. Add the flour, spices, and remaining ingredients. Stir everything together, just until all the flour is incorporated. Do not overmix.
Portion the Dough:
Using a scoop of your choice, portion the dough onto a cookie sheet. Using the back of the scoop or a spoon, create a well in the center of each cookie. Let the dough rest in the refrigerator for at least 2 hours.
Make the Crumb Topping:
While the dough is chilling, make the crumb mixture. Add all ingredients to a bowl and mix until combined. The mixture should be thick and have the texture of wet sand.
Preheat the Oven:
Preheat the oven to 350°F.
Assemble the Cookies:
Line a cookie sheet with parchment paper. Place the chilled cookie dough portions 2 inches apart. Fill the wells with the apple mixture, then top with the crumb mixture.
Bake:
Bake for 15-17 minutes, or until the edges are golden brown.
Shape and Cool:
If the cookies aren’t perfectly round, use a cup or bowl to gently shape them while they are still warm. Immediately remove the cookies from the hot pan, let them cool and enjoy!
About Cookies for Kids’ Cancer
Cookies for Kids’ Cancer, a national 501(c)3 non-profit, is committed to raising funds for new, improved, and less toxic treatments for pediatric cancer treatments – cancer is the #1 disease killer of children in the U.S.
Cookies for Kids’ Cancer supporters have hosted more than 21,500 grassroots fundraising events nationwide, and the organization has granted more than $25 million to leading pediatric cancer centers across the country. Cookies for Kids’ Cancer simply asks that each of us “be a good cookie” and join the fight against childhood cancer. We’re honored to do our part. To learn more, follow them @cookies4kids and visit their website here.
About Samantha Benjamin
Chef Samantha Benjamin is an award-winning chef, culinary educator, and entrepreneur whose career brings together artistry, innovation, hospitality, and business. She built THE DESSERTIST from a creative vision into a recognized dessert brand, a successful retail bakery and later expanded THE DESSERTIST into wholesale and dessert catering, with products carried by stores and event venues throughout the tri-state area.
Her work has received recognition across the culinary and design worlds, and Food Network described her as an “easy-to-love chef,” reflecting her ability to connect authentically with both audiences and industry professionals. Beyond creating exceptional food, Samantha is passionate about mentoring, teaching, and inspiring home cooks, aspiring chefs, and fellow entrepreneurs. Giving back has also been central to her career, with her culinary work and has been an ambassador chef for Cookies for Kids’ Cancer for over 10 years. Although she ultimately sold the business, THE DESSERTIST remains an important part of her professional legacy and continues to shape Samantha’s work today as she brings her creativity, precision, entrepreneurial expertise, and passion for hospitality to new culinary ventures.
