For crumble topping, pulse the
ingredients in a food processor until clumps form. Chill in a covered
container until ready to use.
For cookies, preheat oven to 375F. Line 2 sheet pans with parchment or silpats.
Whisk together flour, baking powder, ginger and salt; set aside.
Whisk together fruit flakes, puree and 1/3 of the sugar and cook over
medium heat until the sugar is dissolved; add flavor and set aside.
In a mixer, cream the butter and remaining sugar until creamy, about 2 minutes. Add the egg and beat 2 minutes; scrape bowl.
Add the dry ingredients and and Fruit Sensations; mix until just combined.
Add the cooked fruit mixture and mix until just swirled together; do not overmix.
Scoop dough into 1 oz balls; place 12 balls per prepared baking sheet.
Use a glass with a flat bottom to press the cookie to 3/4" thickness.
Top with ~5g streusel per cookie.
Bake 15-18 minutes, rotating the sheets from front to back and top to bottom halfway through the baking time.
Cool cookies on sheet pan for 3 minutes; transfer cookies to a wire rack and cool to room temperature.