Apple Crisp Snickerdoodle Skillet Cookie
Apple Crisp Snickerdoodle Skillet Cookie might be a good recipe to expand your dessert collection. This recipe serves 10. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 14g of fat, and a total of 300 calories. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Head to the store and pick up apple pie filling, butter, sugar cookie mix, and a few other things to make it today.
Instructions
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.