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Apple Crisp Snickerdoodle Skillet Cookie
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Snickerdoodle cookie base with apple crisp topping, served warm with whipped cream, vanilla ice cream on the side. Pure bliss in every bite.
Ingredients:
  • 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
  • 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 tablespoon water
  • 1 can (21 oz) apple pie filling
  • 1 container (8 oz) frozen whipped topping, thawed
  • Additional ground cinnamon, if desired
Instructions:
  • Preheat the oven to 375°F and grease a 9-inch cast-iron skillet with shortening or cooking spray.
  • Combine cookie mix, 1/2 teaspoon cinnamon, vanilla, and eggs in a large bowl. Mix with an electric mixer until just combined. Add 1/2 cup butter and beat until smooth. Spread the mixture in a skillet.
  • Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Then, place the skillet on a cooling rack.
  • Preheat oven to 425°F and prepare a greased cookie sheet or line it with cooking parchment paper.
  • In a small bowl, combine oats, brown sugar, granulated sugar, flour, and 1 1/2 teaspoons of cinnamon. Use a fork to mix in 1/2 cup of butter until crumbly. Add water and briefly stir. Spread the mixture on a cookie sheet.
  • Bake at 425°F for 5 to 8 minutes until the edges are golden brown and the center is bubbly. Remove from oven and break up topping with a fork. The topping will be soft initially but will become crispy as it cools. Let the topping cool completely on the cookie sheet.
  • Spread apple pie filling over the Snickerdoodle Cookie Base. Sprinkle a generous amount of oat topping on top. Dollop whipped topping in the center and dust with more cinnamon. Chill in the refrigerator before serving.

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