Apple & Blueberry Crumble Cookies

DSC_0526
DSC_0508I’ve said it before but I’ll tell you again; running a blog is hard work. And if I don’t have enough time to spend blogging, I am not one to post hasty, poor quality posts just for the sake of it. Therefore I just don’t post anything, which isn’t great. I’ve been keen to get back to blogging regularly as I may have mentioned to you a million times, but alas time and location were not on my side. BUT, and it’s a big almighty powerful BUT, I have finally (officially) moved back to London and with me I have all the necessary tools to bake my days away.


DSC_0519 DSC_0511One thing I want to start doing is providing a little price guide with my recipes. As I am now an independent woman (again), I will be buying my own ingredients. Yes, whilst living at home this 24 year old still used the bank of Mum and Dad to buy ingredients. And yes this meant I could buy those little things here and there which my wages would not normally allow. What does this mean?! Well, I will be baking on a budget now. I will be trying to make the most delicious treats without spending my entire weeks food budget. I also have a few savoury recipe ideas already in mind to prove to you sceptics that vegetarian food doesn’t have to be fussy and/or expensive!Processed with VSCOcam with c2 preset

So what are my new digs like? My room is huuuuuge. It’s almost like a little studio flat in itself as I’ve arranged the furniture so I have a little sitting room area with the sofa bed and bean bag. Then on the other side of the room is the dining room with the shelves (see picture above), which is my favourite corner of the room. Then there’s the bed of course. The house itself is pretty big and I am yet to meet all my housemates! The kitchen, isn’t bad, it’s not great either. It’s just a bit overcrowded really, so most of the work surface space is taken up by an array or juicers and blenders. I have not baked anything in my short time here so fingers crossed the oven is ok. It’s a fan oven so hopefully not a lot can go wrong.


DSC_0505 DSC_0510Enough about my life though, we’ve got some delicious cookies to discuss. Now I wasn’t sure whether to call them cookies or biscuits. To be honest, I don’t know the difference except for in England we are more likely to call something biscuity a biscuit and in America they are more likely to call them cookies as a biscuit is something completely different to them. I’m sticking with cookie as these are quite soft. So they are cookies with crumble on top. I’ve recently become aware of the fact I like things to have texture. I like tortilla crisps in my burritos, I like croutons in my soup etc etc. Some may argue that these cookies are in fact a bit cakey. This is kind of true. I may end up tweeking the recipe at some point but they are still bloomin’ delicious so whatevz. I baked these a while ago now and I am salivating at the thought of them. They were so good!!!

My top tip for these cookies is to store them in the fridge. This firms up the cookie part a bit and stops it being too cakey!

Recipe

This recipe is one of my own creation.
*NOTE* Don’t make the crumbs for the crumble too small otherwise they’ll just melt into the biscuit.
Serves: Makes 12 cookies
Prep time: 20 mins
Cooking time: 18-20 mins
Skill Level: E-zee
Equipment
Mixing bowl x3
Chopping board
Peeler
Knife
Oven tray (lined with baking parchment)
Ingredients
100g granulated sugar 
100g light brown muscovado sugar
115g unsalted butter (softened)
2 eggs (beaten)
100g plain flour 
100g rolled oats
1 tsp bicarbonate of soda 
1 tbsp cinnamon 
¼ tsp ground nutmeg 
pinch of salt
2 apples (diced)
120g blueberries
Crumble Topping
80g plain flour
80g caster sugar
60g unsalted butter (cold)
1 tsp cinnamon 

Method

  1. Preheat oven to 180c/ 170c (fan)/ gas 4
  2. Cream together butter and sugar.
  3. Add eggs and beat mixture well.
  4. In a separate bowl, mix together plain flour, oats, bicarbonate of soda, cinnamon, nutmeg and salt. 
  5. Add the wet ingredients to the dry ingredients and mix well.
  6. Fold in apple chunks and blueberries (be careful not to squish the blueberries). Set aside bowl.
  7. Onto a lined oven tray, spoon out equal portions of your cookie batter. Squash down ever so slightly to give you ample surface space on which to sprinkle your crumble.
  8. Place in oven and bake for 8 mins. Remove from oven.
  9. Whilst cookies are baking make crumble topping. Rub the butter into the floursugar and cinnamon to form large-ish crumbs.
  10. Sprinkle over crumble and cook for a further 10-12mins until golden.
  11. Leave to cool slightly before transferring on to cooling rack.
  12. Refrigerate if you don’t eat them all in less than 60 seconds!

OH CRUMBLES. I’VE EATEN ALL THE COOKIES

DSC_0527

Seeing as the weather has been rather delightful lately, I have been compiling a Summer ’15 playlist (check it out here). One of my new favourite bands on there is Outfit

Leave a Reply