crumble cookie recipe
The Best crumble cookie recipe
I also love how it’s adaptable. Swap out the fruit for berries or apples, or leave it plain if you prefer. The crumble itself is made with simple ingredients—oats, flour, sugar, and butter—that give it that hearty texture without needing anything fancy. And because it’s baked in a single sheet, it’s easy to portion into individual servings, so there’s no waste. Plus, it’s a great way to use up any leftover fruit from the week, and the natural sugars in the fruit add a little extra sweetness without needing extra sugar in the dough. It’s the kind of recipe that feels like a little health boost too—more fiber from the oats and whole grains, and a satisfying crunch that’s way better than store-bought cookies. My family always says it’s the kind of thing that makes the whole meal feel lighter, not heavier.
Classic Tomato and Crumble Cookies
A comforting dish of creamy tomato sauce topped with a buttery crumble topping, perfect for a cozy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup rolled oats
- ½ cup granulated sugar
- ½ cup cold butter, cubed
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour, salt, rolled oats, sugar, and cold butter until the mixture resembles coarse crumbs. -
3
In a separate bowl, heat tomato sauce in a small pot over medium heat until warm. Stir in minced garlic, olive oil, dried basil, and red pepper flakes (if using). Set aside. -
4
Spoon the tomato sauce evenly onto the baking sheet, leaving small gaps between portions. -
5
Using your hands, gently press the crumble mixture onto the sauce, covering each portion evenly. -
6
Bake for 20–25 minutes, until the crumble topping is golden brown and edges are crisp.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Measuring cups
- Knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Tomato and Crumble Cookies Works
❓ Frequently Asked Questions About Tomato and Crumble Cookies
How do I make the crumble topping extra crispy?
Use a slightly lower oven temperature (around 350°F) and bake the crumble topping for a few minutes longer than suggested. For extra crispiness, sprinkle a little more oats or add a pinch of salt to the mixture before baking.
Can I substitute any of the ingredients in the crumble cookies?
You can swap the brown sugar for white sugar, but the flavor will be slightly different. For a softer texture, reduce the amount of butter by 1 tablespoon and add 1 extra teaspoon of flour. Avoid substituting the oats unless you use a similar type, as it may affect texture.
What’s the best way to store these crumble cookies?
Keep them in an airtight container at room temperature for up to five days. If they’re stored in the fridge, they’ll last up to two weeks, but they may become slightly softer. Freezing the cookies in a single layer on a baking sheet before transferring them to a bag preserves freshness for up to three months.
Why are my cookies not spreading as much as expected?
The cookies may not spread if the butter is too cold or the oven isn’t preheated enough. Ensure the butter is softened but not melted, and preheat the oven fully before baking. If the dough is too stiff, gently press it into the pan before baking to encourage a flatter base.
How can I adapt this recipe for a gluten-free version?
Use a gluten-free flour blend that includes xanthan gum to replace the all-purpose flour. For the crumble topping, substitute oats with a gluten-free oat flour blend or finely ground gluten-free cereal mix. Always check product labels for certifications to ensure full compatibility.
