Apple Crumble Cookie Sandwiches Recipe

We read a post online that said if October is for all things pumpkin, then September is for all things apple and we agree! Apple is the perfect flavour to segue into autumn— the crispness of freshly harvested apples combined with the warming spices that speak to autumns arrival make treats featuring apple a highlight of the season. These Apple Crumble Cookie Sandwiches are a customer favourite and we are sure they'll become a homemade favourite for you, too!

🍎 Apple Crumble Cookie Sandwiches (makes 12 cookie sandwiches) 🍎

Sugar and Spice Cookies Ingredients:
1 1/4 cups granulated sugar
1/2 cup unsalted butter, room temperature
2 tablespoons whole (3.25%) milk
1 egg
3/4 teaspoon pure vanilla extract
2 1/3 cups all-purpose flour
1/2 teaspoon cinnamon, more for garnish
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Salted Caramel Ingredients:
3/4 cup granulated sugar
2 tablespoons water
1/4 cup + 2 tablespoons whipping (35%) cream
1/4 cup unsalted butter, room temperature, cut into 1-inch cubes
1/2 teaspoon salt

Salted Caramel Buttercream Ingredients:
1 cup unsalted butter, room temperature
1 1/2 cups icing sugar
1 teaspoon vanilla bean paste
1/2 cup Salted Caramel

Apple Filling Ingredients:
3 cups peeled, cored, and chopped Granny Smith apple
1/2 cup packed brown sugar
2 tablespoons unsalted butter, room temperature
1/4 teaspoon cinnamon
Pinch of ground nutmeg
1 1/2 teaspoons cold water (optional)
1 tablespoon cornstarch (optional)

Oat Crumble Ingredients:
2/3 cup all-purpose flour
1/3 cup rolled oats
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
Pinch of salt
1/4 cup unsalted butter, melted

Method:
Sugar and Spice Cookies

1. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter on medium speed for 2 to 3 minutes, until the mixture looks white, light, and fluffy.
3. In a small bowl, whisk together the milk, egg, and vanilla. With the mixer on low speed, slowly pour the milk mixture into the butter mixture and mix until fully incorporated. Scrape the bottom of the bowl with a spatula and mix for an additional 15 to 30 seconds, until combined.
4. Add the flour, cinnamon, nutmeg, baking soda, baking powder, and salt, to the wet ingredients and mix on low speed until just combined. The dough wis fully mixed when it comes together and pulls clean away from the sides of the bowl.
5. Using a medium cookie scoop, scoop the cookies onto the prepared baking sheets 1 to 2 inches apart. Using the base of your palm, flatten the cookies to the desired size and shape. Sprinkle with a light dusting of cinnamon.
6. Bake for 5 to 6 minutes, or until the edges of the cookies begin to brown. Let cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.

Salted Caramel

1. In a small saucepan over medium-high heat, combine the sugar and water and cook, without stirring, until the syrup turns a deep golden brown and is bubbling slowly. Keep close watch to avoid burning it.
2. Remove the saucepan from the heat. Very slowly, whisk the cream into the pot. The mixture will bubble a lot as you add the cream. You may want to wear oven mitts while you whisk to prevent any splattrs or steam from burning your skin.
3. Add the butter and salt and whisk until combined. Let cool for at least 30 minutes.

Salted Caramel Buttercream

1. In the bowl of stand mixer fitted with the whisk attachment, whip the butter on low speed for 30 seconds. Increase the speed to to high and whip for 2 minutes. Reduce the speed to medium and add the icing sugar. Whip for an additional 30 seconds. Increase the speed to high and whip for 2 minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl. Add the vanilla bean paste and whip on high speed for 1 minute. Add 1/2 cup of Salted Caramel to the buttercream. Whip on high speed until combined.

Apple Filling

1. In a medium saucepan over medium-low heat, cook the apples, brown sugar, butter, cinnamon, and nutmeg., stirring frequently, until a fork can easily be inserted into the apples and the mixture is thick and bubbly, about 8 minutes.
2. If you would like to thicken the filling, use a fork to mix the cold water and cornstarch in a small bowl, until no clumps remain. Pour the cornstarch mixture into the filling and stir over medium heat for about 2 minutes, until the mixture goes from looking cloudy to looking clear again.
3. Transfer to an airtight container and store in the fridge until fully cooled and ready to use.

Oat Crumble

1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
2. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Pour in the butter and stir until the dry ingredients are evenly coated.
3. Spread the mixture in an even layer on the prepared baking sheet. Bake for 5 minutes. Remove from the oven and stir. Bake for an additional 2 to 4 minutes, until golden brown. Let cool to room temperature before using.

Assembly

1. Transfer the Salted Caramel Buttercream to a piping bag fitted with a No. 8B tip. Flip over half of the cookies and pipe buttercream onto each with an even pressure, creating a 1-inch ring. There should be a 'hole' in the middle of each ring and a 1/2-inch ring of cookie around the exterior edge.
2. Place a heaping tablespoon of Apple Filling in the middle of each buttercream ring. Sprinkle 1 tablespoon of oat crumble on top.
3. Transfer the remaining Salted Caramel to a piping bag and cut off the tip. Drizzle the caramel in a zigzag pattern over the filling.
4. Place the remaining cookies, right side up, on top of the filling and press down gently to help them stick. The buttercream will spread slightly to the edges of the cookies.
5. Place the finished cookie sandwiches in the fridge to chill for easier handling. Store cookie sandwiches in an airtight container in the fridge for up to 4 days.

Baker's Tips: Store leftover Oat Crumble in an airtight container in the freezer for up to 1 month. Use the crumble anytime you want to make these cookie sandwiches. For a delicious breakfast, add any leftover Apple Filling and Oat Crumble to a bowl of oatmeal!

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats,over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.