Easy Blueberry Pie Crumble Cookies
These Blueberry Pie Crumble Cookies are the perfect combination of a soft, buttery cookie base, juicy blueberry pie filling, and a crumbly streusel topping. They’re easy to make, bursting with fruit flavor, and give you the comforting taste of blueberry pie in cookie form. Perfect for parties, afternoon snacks, or a sweet treat with coffee, these cookies will become a favorite in no time.
Get ready for soft and chewy cookies with a gooey blueberry center and a buttery, crunchy crumble topping. These cookies deliver the nostalgic flavors of homemade pie with a fraction of the effort, making them ideal for any occasion.
Tools to Use
- Mixing bowls
- Baking sheet
- Parchment paper or silicone baking mat
- Hand or stand mixer
- Small saucepan (for optional homemade filling)
- Measuring cups and spoons
Ingredients
Cookie Dough:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of salt
Blueberry Filling:
- 1 cup blueberry pie filling (store-bought or homemade)
- For homemade: Simmer 1 cup fresh blueberries, 2 tablespoons sugar, 1 tablespoon lemon juice, and 1 teaspoon cornstarch until thickened.
Crumble Topping:
- ¼ cup unsalted butter, melted
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Make the Cookie Dough:
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Prepare the Crumble Topping:
- In a small bowl, mix the melted butter, flour, brown sugar, and cinnamon until crumbly.
- Assemble the Cookies:
- Scoop tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Make a small indentation in the center of each dough ball using your thumb or the back of a spoon.
- Fill each indentation with a teaspoon of blueberry filling.
- Sprinkle the crumble topping over the blueberry filling.
- Bake the Cookies:
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Easy Blueberry Pie Crumble Cookies
These Blueberry Pie Crumble Cookies are the perfect combination of a soft, buttery cookie base, juicy blueberry pie filling, and a crumbly streusel topping. They’re easy to make, bursting with fruit flavor, and give you the comforting taste of blueberry pie in cookie form. Perfect for parties, afternoon snacks, or a sweet treat with coffee, these cookies will become a favorite in no time.
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper or silicone baking mat
- Hand or stand mixer
- Small saucepan (for optional homemade filling)
- Measuring cups and spoons
Ingredients
- Cookie Dough:
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of salt
- Blueberry Filling:
- 1 cup blueberry pie filling store-bought or homemade
- For homemade: Simmer 1 cup fresh blueberries 2 tablespoons sugar, 1 tablespoon lemon juice, and 1 teaspoon cornstarch until thickened.
- Crumble Topping:
- ¼ cup unsalted butter melted
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Make the Cookie Dough:
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Prepare the Crumble Topping:
- In a small bowl, mix the melted butter, flour, brown sugar, and cinnamon until crumbly.
- Assemble the Cookies:
- Scoop tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Make a small indentation in the center of each dough ball using your thumb or the back of a spoon.
- Fill each indentation with a teaspoon of blueberry filling.
- Sprinkle the crumble topping over the blueberry filling.
- Bake the Cookies:
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Cooking
- Room Temperature Ingredients: Ensure the butter and egg are at room temperature for a smoother dough.
- Thicker Filling: If your blueberry pie filling seems too runny, mix in a little cornstarch to thicken it.
- Extra Crumble: Double the crumble topping if you prefer a more generous layer.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Why You Should Try This Recipe
These Blueberry Pie Crumble Cookies are a delightful twist on classic blueberry pie, offering the same rich flavors in a portable, easy-to-share format. They’re quick to make, versatile, and satisfy both cookie and pie lovers alike.
If you’re looking for a dessert that’s simple yet decadent, these Blueberry Pie Crumble Cookies are the perfect choice. With their buttery cookie base, fruity filling, and irresistible crumble topping, they’re sure to be a hit. Whip up a batch today and enjoy a taste of homemade comfort!
