These caramel apple crumble cookies are a chewy, gooey fall dessert perfect for cozy afternoons. Soft cookies are filled with caramel and chopped dried apples, then finished with a crisp cinnamon streusel topping—pure autumn in every bite.
Looking for a new fall cookie? Try these. They’ve become a staple in my seasonal baking: warm with cinnamon and apple notes, chewy and slightly gooey, with just enough crunch from the streusel.
These cookies may look unassuming, but the flavor is everything you want from an apple crumble or cobbler in cookie form. The dried apple adds pleasant chewiness and bright apple flavor, while the caramel delivers a sweet, rich note.
What I love most is the streusel on top. It’s a small amount, but it brings that classic crumb topping texture and cinnamon-sugar flavor that makes warm fruit desserts irresistible.
If you prefer gooey melted caramel, unwrap and chop soft caramel squares and add them to the dough. Store-bought caramel bits are convenient and give great caramel flavor, though they tend to hold their shape rather than fully melt. Either option works—use what you like and what’s available.
I first made these after tasting a similar cookie at a local pumpkin patch. The base is modeled on a thick, chewy cookie that holds fillings well, so the caramel and apple pieces stay nicely distributed and the texture stays soft.
These cookies shine because of the balance of elements: a tender, slightly chewy cookie base, sweet caramel pockets, chewy dried apple, and a crisp, cinnamon streusel on top. They really taste like the best bite of fall.
Caramel Apple Crumble Cookies
Caramel Apple Crumble Cookies
25 cookies
Ingredients
Streusel
- 3 tablespoons light brown sugar
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3/4 cup all-purpose flour
Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup caramel bits or chopped caramel squares
- 1 cup chopped dried apples
Instructions
- Preheat the oven to 375°F (190°C).
- Make the streusel: whisk together brown sugar, granulated sugar, cinnamon, salt and melted butter until the sugar begins to dissolve. Stir in the flour until the mixture is crumb-like. Set aside.
- Whisk the flour, baking soda, baking powder and salt together in a bowl.
- In a mixer, beat the softened butter and sugars for about 5 minutes until fluffy. Add the eggs one at a time, then beat in the vanilla, scraping the bowl as needed.
- Add the dry ingredients and mix until just combined. Fold in the caramel bits and chopped dried apples.
- Scoop dough into 2- to 3-tablespoon portions, placing them at least 2 inches apart on a baking sheet. Top each scoop with a spoonful of streusel, gently pressing it into the dough.
- Bake for 8–10 minutes, until just set and barely baked through. Allow cookies to cool completely on the pan before removing.
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Ooooh that crumble—this cookie delivers the cozy flavors of fall in one bite.