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Apple Crisp Snickerdoodle Skillet Cookie

Apple Crisp Snickerdoodle Skillet Cookie

Ingredients:15
Servings:10

By Heather BairdUpdated 08/07/2013

Apple Crisp Snickerdoodle Skillet Cookie

Ingredients:15
Servings:10

Snickerdoodle cookies serve as the base for an apple crisp topping. Serve warm, topped with whipped cream and a side of vanilla ice cream, and then retreat to your happy place.

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Apple Crisp Snickerdoodle Skillet Cookie

Prep time:30 min
Total time:1 hr 10 min
Ingredients:15
Servings:10

Apple Crisp Snickerdoodle Skillet Cookie

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Ingredient

Snickerdoodle Cookie Base

1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 eggs
1/2 cup butter, softened

Oat Topping

1/2 cup quick-cooking oats
1/2 cup loosely packed light brown sugar
1/4 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 cup butter, softened
1 tablespoon water

Apple Topping

1 can (21 oz) apple pie filling

Garnish

1 container (8 oz) frozen whipped topping, thawed
Additional ground cinnamon, if desired

Instructions

Step 1
Heat oven to 375°F. Lightly grease 9-inch cast-iron skillet with shortening or spray with cooking spray.

Step 2
In large bowl, beat cookie mix, 1/2 teaspoon cinnamon, the vanilla and eggs with electric mixer until just combined. Add 1/2 cup butter; beat until smooth. Spread mixture in skillet.

Step 3
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven; place skillet on cooling rack.

Step 4
Increase oven temperature to 425°F. Grease cookie sheet with shortening or line with cooking parchment paper.

Step 5
To make Oat Topping, in small bowl, stir together oats, brown sugar, granulated sugar, flour and 1 1/2 teaspoons cinnamon. With fork, mash 1/2 cup butter into dry mixture until crumbly. Sprinkle water over mixture; stir briefly. Spread mixture on cookie sheet.

Step 6
Bake at 425°F 5 to 8 minutes or until mixture is golden brown around edges and bubbly in center. Remove from oven; break up topping with fork. Topping will be soft at first, but will harden as it cools. Cool topping completely on cookie sheet.

Step 7
Top Snickerdoodle Cookie Base with apple pie filling. Heap oat topping over pie filling. Spoon whipped topping onto top center of dessert; sprinkle with additional cinnamon. Store in refrigerator.

Recipe Tips

Whipped topping can be served on the side, if desired.
Reheat servings in the microwave on High in 30-second increments and serve with vanilla ice cream.

Nutrition Facts

Nutrition facts are not available for this recipe