Chewy cookie pie

25 minutes
30 minutes
Wine/Spirit Pairing
Woolworths Kleine Zalze Sauvignon Blanc 2020

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  • For the filling:
  • 3 Granny Smith apples, peeled and cut into chunks
  • 1 heaped T Muscovado sugar
  • 1 vanilla pod, split (or 1 t vanilla extract)
  • 1 x 125 g tub blueberries
  • For the cookie-dough pie crust:
  • 270 g oats
  • 120 g macadamia flour
  • 40 g coconut flakes
  • ½ cup olive oil
  • 2⁄3 cup maple syrup
  • 1 t vanilla extract
  • 260 g banana, mashed
  • 1 x 10 g packet Woolworths freezedried blueberries
  • 1 t ground allspice

1. To make the filling, place all the ingredients in a pan and simmer until the apple is soft but not mushy, 10–15 minutes. Remove from the heat and set aside.

2. To make the cookie-dough pie crust, preheat the oven to 180°C. Line a 20 x 20 cm baking tray with baking paper. Combine all the ingredients and mix to incorporate evenly.

3. Press the mixture into the tray and bake for 20–30 minutes, or until golden but still chewy. Serve with the hot apples and blueberries. Alternatively, treat it like a crumble and sprinkle over the cooked apples and blueberries in the baking tray and bake for 25–30 minutes. To make cookies, roll the mixture into balls, stud with the freezedried blueberries and bake for 10–15 minutes.

Find more berry recipes here. 

Photographs: Myburgh Du Plessis
Food assistant: Claire-ellen Van Rooyen

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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