APPLE CRISP SNICKERDOODLE SKILLET COOKIE
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.
Provided by Heather Baird
Categories Dessert
Time 1h10m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Lightly grease 9-inch cast-iron skillet with shortening or spray with cooking spray.
- 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.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven; place skillet on cooling rack.
- Increase oven temperature to 425°F. Grease cookie sheet with shortening or line with cooking parchment paper.
- 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.
- 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.
- 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.
Nutrition Facts : ServingSize 1 Serving
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