Name: Upside-Down Apple Crisp Cookies
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 12 cookies
Ingredients: 1 1/4 cups all-purpose flour (see Cook's Note); 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 3/4 cup packed light brown sugar; 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly; 1/3 cup granulated sugar; 1 teaspoon pure vanilla extract; 1 large egg, at room temperature; 1/3 cup all-purpose flour; 1/3 cup chopped toasted walnuts; 1/4 cup rolled oats; 1/4 cup packed light brown sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon fine sea salt; 3 tablespoons unsalted butter, melted; 2 tablespoons unsalted butter, melted; 2 tablespoons light brown sugar; 3 medium Honeycrisp or Pink Lady apples (see Cook’s Note); Confectioners’ sugar, for dusting

Directions

Watch how to make this recipe.

For the cookie dough: Sift the flour, baking powder, baking soda and salt into a medium bowl. Set aside.
Whisk together the brown sugar, butter, granulated sugar, vanilla and egg in a large bowl until smooth. Stir in the flour mixture with a rubber spatula until no dry spots remain, taking care not to overmix. Refrigerate uncovered in the bowl until firm, about 30 minutes.
Transfer the dough to the middle of a piece of parchment and shape into a 5-inch-long log about 3 inches in diameter, making sure to twist both ends of the parchment to close, and roll to form a cylinder. Refrigerate until firm, at least 2 hours and up to 2 days.
For the oat streusel: Meanwhile, stir together the flour, walnuts, oats, brown sugar, cinnamon and salt in a medium bowl. Stir in the butter until combined and no dry spots remain. Cover and refrigerate until solid and cold, at least 30 minutes and up to 2 days.
Position a rack in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment.
For the roasted apples. Mix the butter and brown sugar in a large bowl; set aside.
Push an apple corer through the center of each apple and discard the core. Trim a thin slice crosswise from one end and cut the apples crosswise into 1/2-inch-thick rings; you will need 12 rings (snack on the trimmings). Toss the apple rings with the butter-sugar mixture until evenly coated. Arrange the apple rings on one of the prepared baking sheets, leaving at least 1 inch between rings, and spread any leftover butter-sugar mixture onto the apples.
Bake until tender and starting to caramelize, about 25 minutes. Using a spatula, immediately transfer the apples to a large plate and set aside. Discard the parchment, wiping off any juices, then line with clean parchment and set aside until the baking sheet is cool enough to handle.
Lower the oven temperature to 375 degrees F.
Divide the cold oat streusel into 12 mounds (each about 1 1/2 tablespoons) on the baking sheets (6 mounds per baking sheet), leaving about 4 inches between mounds. Gently spread each mound to the size of an apple ring. Place 1 apple ring over each mound, making sure it is centered.
Unwrap the cookie dough. Trim a thin slice from one end of the dough, then cut the dough into 1/4-inch-thick rounds. Shape each round so it’s the same size as the apple rings and center a dough round over each apple ring. There will be some cookie dough left over (see Cook’s Note).
Bake 1 batch at a time (refrigerate the remaining baking sheet until needed), rotating the baking sheet halfway through, until the cookies cover the apples completely, the tops are golden and the edges are brown, about 22 minutes. Let cool on the baking sheet until the cookies are firm, about 25 minutes. Repeat the same baking and cooling process for the remaining cookies.
Turn over the cookies using a thin spatula (cookie-side down), then dust the tops with confectioners’ sugar and enjoy within 8 hours.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) We prefer a medium size apple for this recipe – look for ones that are about the same size so the rings are even. Roll any leftover dough into 1-ounce balls (about 2 tablespoons) and bake at 375 degrees F on a parchment-lined baking sheet until the edges are golden brown, 15 to 17 minutes.