Blackberry Crumble Pie Cookies
- 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
- 100 g sugar
- 42 g flour
- 4 g cinnamon
- 57 g unsalted butter
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.