Snickerdoodle Cookie Dough Apple Crisp tops an apple crisp with the cinnamon sugar of snickerdoodle cookie dough. An amazing dessert for…
One of my favorite things about fall happens to be baking. Nothing seems more homey and comforting than spending all day in the kitchen wearing a well-floured apron while a fire flickers in the background. Pass me a spiked apple cider or cranberry gimlet and honey, I’m happy.
And drunk. But mostly happy.
I always love baking pies in the later months because A) my oven is a great way to warm up, and B) because pies just seem so fall and wintery to me. Also because who doesn’t love pie? It’s pie. It’s pretty much a fruit. (My doctor hates that I believe this).
But one thing I always tend to neglect in my drunken pie baking is the idea of cobblers, crisps and crumbles. I never seem to remember that these three glorious C-desserts exist until I catch sight of one on the interwebs and then I wonder where these have been all my life.
I tend to like crisps more as chips are my favorite food, and thus crunchy things win me over every time. Plus, essentially (in my warped state of thinking) cobblers and crumbles could easily become crisps. Basically, crisps are the new pie.
In November, we bake crisps. Unless you bring a crisp, YOU CAN’T SIT WITH US!
So since November is now officially Crisp-Month, I figured I’d oughta get with the program and make one. The crisp to end all crisps. Why? Because instead of just boring fruit (that’s so 2013), I made my crisp with snickerdoodle cookie dough.
Now typically cookie dough isn’t crispy (and if it is, uh, you’re doing it wrong) so I added some snickerdoodle-scented oat clusters on top of this apple crisp to give it some crunchy texture. Otherwise, the cookie dough melts and bubbles around the apples, scenting them with cinnamon, sugar, buttery and other delicious and heavenly cookie dough magic. This crisp is for true cookie dough fans and lovers of all things gooey.
Come on. Make this crisp. All the cool kids are doing it. (Even the drunkard who thinks pie is a fruit).
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Snickerdoodle Cookie Dough Apple Crisp Recipe
Ingredients
- 2 cans Apple Pie Filling
- 1 stick Unsalted Butter At room temperature
- 1/2 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 tablespoon Heavy Cream
- 1 cup All-Purpose Flour
- pinch of Salt
- 1/2 teaspoon Cinnamon Heaping
- 3 tablespoons Butter Melted
- 1 tablespoon Brown Sugar
- 2/3 cup Rolled Oats
- 1/2 teaspoon Ground Cinnamon
Instructions
- Preheat oven to 400°F. Liberally grease a glass 8” square baking dish with cooking spray and place the apples inside of the dish. Set aside.
- In a medium bowl, whisk together the butter and sugar with a fork until creamy. Stir in the vanilla and heavy cream until combined. Lastly, stir in the flour, salt and cinnamon until a soft dough has formed. Set the dough aside. Meanwhile, in another small bowl, combine the crisp ingredients together until oats are coated.
- Drop tablespoonfuls of the snickerdoodle cookie dough on top of the apples so the apples are almost completely covered. It’s okay if a few apples peek through. Top the cookie dough layer with the crisp as evenly as possible.
- Bake for approx. 10 minutes until bubbly, then turn on the broil and broil for 2-3 minutes or until golden. Remove from the oven and let cool for a couple minutes before serving. Serve with vanilla ice cream if desired.