Peach Crumble Pie Cookies

by Mari Vasseur

Tender, peach-filled cookies with crumble topping and caramel drizzle

Print Recipe

Course Dessert

Servings 12 cookie tarts

Ingredients

Macerated Peaches

1 ¼ cups (213g) chopped peaches
¾ teaspoon lemon juice
¼ cup (50g) packed brown sugar
¼ teaspoon ground cinnamon
¾ teaspoon cornstarch

Crumble Topping

½ cup (64g) all purpose flour
2 tablespoons (25g) sugar
2 tablespoons (25g) packed brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon fine sea salt
2 ½ tablespoons (35g) cold, unsalted butter, cubed

Cookies

1 cup (128g) all purpose flour
½ teaspoon baking powder
⅛ teaspoon fine sea salt
7 tablespoons ( 99g) unsalted butter, softened
¼ cup (28g) powdered sugar

Topping

3-4 tablespoons caramel sauce, purchased or homemade

Instructions

Macerated Peaches

In a medium-sized bowl, toss the peaches with lemon juice. Add the brown sugar and cinnamon. Stir gently to combine. Let stand 30 minutes.
Drain the peaches, reserving 1 tablespoon of the juices. In a small bowl, whisk together the reserved peach juice with the corn starch. Mix with the drained peaches.

Crumble Topping

In a medium bowl-sized, whisk together the flour, sugar, brown sugar, cinnamon and salt. Work the butter into the flour mixture with your fingertips until it looks sandy. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.

Cookies

Preheat the oven to 350ºF (180ºC). Lightly spray a 12-serving muffin pan with nonstick spray. (Do not use muffin liners. If you're concerned about the cookies sticking to the pan, see notes below.*)
In a medium_sized bowl, whisk together the flour, baking powder and salt until well blended.
In a large bowl, beat the butter and powdered sugar, with an electric mixer on medium speed, until pale and fluffy. Stir in the flour mixture on low speed or by hand, just until combined.
Press generous tablespoon-sized portions of dough (about 20g each) into the bottoms of the muffin pan cups with a pastry tamper dipped in flour. You can also use the bottom of a flat shot glass.
Top with the peaches, then the crumble topping mixture. Bake until the cookies are set and the topping is golden brown, about 15-17 minutes.
Cool the cookies completely in the pan. Once cool, remove the cookies from the pan by running a small offset spatula or paring knife around the inside perimeter of the muffin cups to loosen them. Drizzle with caramel sauce.

Notes

*You can line the bottoms of the muffin cups with 2-inch parchment circles to make sure your cookies release. I don't recommend cupcake liners because the cookies stick to the ridges of the liners. You can, however, cut the circles from the bottom of the cupcake liners if you don't have parchment paper.

Keyword cookies, mini pies, peach, tarts