Ingredients

Cookie

• 110 g Tree Top Blackberry Puree
• 50 g Tree Top Blackberry Fruit Sensations
• 43 g Tree Top Blueberry/Grape/Apple Fruit Flake
• 241 g flour
• 4.6 g baking powder
• 1.8 g ground ginger
• 1.5 g salt
• 113 g unsalted butter
• 200 g sugar
• 2.2 g vanilla extract
• 50 g eggs
• 5 g blackberry flavor

Crumble

• 100 g sugar
• 42 g flour
• 4 g cinnamon
• 57 g unsalted butter

Directions

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.