Ingredients:

  • 2 cups (300g) Granny Smith apples, finely diced
  • 2 tbsp (28g) unsalted butter
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) water
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (4g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tsp (2g) ground cinnamon (for coating)

Instructions:

  1. Melt 2 tbsp butter in a skillet over medium heat. Add diced apples and sauté for 5-7 minutes until soft and translucent.
  2. Stir in 1/4 cup sugar and 1 tsp cinnamon, cooking for another 3 minutes until syrupy.
  3. Stir in the cornstarch slurry (cornstarch mixed with water) and simmer for 1 minute until thick and jammy. Remove from heat and cool completely.
  4. Cream together 1/2 cup softened butter and brown sugar until light and fluffy.
  5. Beat in the egg and vanilla extract until fully incorporated.
  6. In a separate bowl, whisk flour, baking soda, salt, and 1 tsp cinnamon.
  7. Gradually add dry ingredients to wet, mixing on low speed just until no streaks of flour remain.
  8. Preheat oven to 350°F (175°C) and line sheets with parchment.
  9. Scoop 1.5 tbsp of dough, roll into a ball, press thumb into center, fill with apple compote, and seal.
  10. Roll the filled dough ball in a mixture of granulated sugar and cinnamon before placing on the baking sheet.
  11. Bake for 10 minutes or until edges are golden brown.