These apple crumble oat biscuits are crumbly, delicious and are the perfect treat for those that love apple crumble. All the flavours you want from an apple crumble but in a biscuit.
I absolutely love apple crumble and these biscuits are no exception and though I refer to them as biscuits, they can also be labelled as cookies. Cookies or biscuits are great for those times that you want a dessert but do not want to take in too many calories.
These biscuits are around 130 calories each whereas if you had apple crumble for dessert, you would be taking in around 300 calories plus an extra 200 calories if you serve it with ice-cream or custard. Making these biscuits instead will save you plenty of calories without compromising on flavour.
These biscuits make a great dessert but they can also be enjoyed for breakfast especially breakfast on the go. The recipe is quick and easy to prepare and takes around 14 minutes to bake. It really is a small amount of effort for such a yummy treat.
Ingredients for Apple Crumble Oat Biscuits
- 100g plain flour - or all-purpose flour.
- 60g porridge oats - use unprocessed, whole oats.
- 1 teaspoon baking powder - raising agent.
- ½ teaspoon ground cinnamon - goes perfect with anything apple.
- 55g granulated sugar - you can use any type of sugar but I prefer to use granulated for extra crunch.
- 85g butter - melted.
- 1 tablespoon brown sugar - you can use any sugar.
- 1 medium gala apple - finely chopped.
- 1 teaspoon vanilla extract - use good quality vanilla extract.
- 1 tablespoon golden syrup - you can also use maple syrup.
How to Make Apple Crumble Oat Biscuits
1. Preheat the oven to gas mark 4/350oF/180oC and line a baking tray with parchment paper. To a large bowl, add the flour, oats, baking powder, ground cinnamon and granulated sugar then set the bowl aside.
2. To a small saucepan, add the butter, brown sugar and chopped apples. Place on a medium heat and cook until the butter has melted and the apples have softened. Around 10 minutes. Mix in the vanilla extract and golden syrup then set aside to cool.
3. Pour the cooled buttery apples into the bowl with the flour and oats then mix until well combined. Take around 1½ heaped tablespoons of the mixture and roll into a ball. The mixture will be quite crumbly as it contains no egg but the warmth from your hand will mould it together. Place the ball on the baking tray then repeat the process until all the mixture is used up. It should make around 10 cookies.
4. Using the palm of your hand or the back of a spoon, press down on each cookie to flatten them. You don’t want them too flat as they should still have some thickness to them. Bake them in the oven for 12 – 15 minutes. Allow them to cool on the baking tray for 15 minutes then transfer them to a cooling rack to completely cool.
Recipe Tips
- Ensure you chop the apples as fine as possible. If the apple pieces are too big, it will be more difficult to keep the mixture together.
Nutrition
Nutrition based on 1 cookie - Calories: 128kcal | Fat: 6.4g | Saturates: 3.8g | Carbs: 16.0g | Sugar: 7.1g | Fibre: 0.9g | Protein: 1.5g | Salt 0.01g
Storage
These biscuits can be stored in an airtight container at room temperature for up to 5 days.
More Cookies and Biscuit Recipes
Crumbly Apple Crumble Oat Biscuits (Cookies)
Ingredients
- 100g plain flour
- 60g porridge oats
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 55g granulated sugar
- 85g butter
- 1 tablespoon soft brown sugar
- 1 medium gala apple finely chopped
- 1 teaspoon vanilla extract
- 1 tablespoon golden syrup
Instructions
- Preheat the oven to gas mark 4/350oF/180oC and line a baking tray with parchment paper. To a large bowl, add the flour, oats, baking powder, ground cinnamon and granulated sugar then set the bowl aside.
- To a small saucepan, add the butter, brown sugar and chopped apples. Place on a medium heat and cook until the butter has melted and the apples have softened. Around 10 minutes. Mix in the vanilla extract and golden syrup then set aside to cool.
- Pour the cooled buttery apples into the bowl with the flour and oats then mix until well combined. Take around 1½ heaped tablespoons of the mixture and roll into a ball. The mixture will be quite crumbly as it contains no egg but the warmth from your hand will mould it together. Place the ball on the baking tray then repeat the process until all the mixture is used up. It should make around 12 cookies.
- Using the palm of your hand or the back of a spoon, press down on each cookie to flatten them. You don’t want them too flat as they should still have some thickness to them. Bake them in the oven for 12 – 15 minutes. Allow them to cool on the baking tray for 15 minutes then transfer them to a cooling rack to completely cool.
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