Apples and cinnamon. Together they’re a match made in heaven, but I don’t need to tell you that! We’ve all used this well-loved flavor combination in just about every aspect of pastry and dessert, and for good reason. It’s delicious! If you’re as love-stricken by this combo as I am, this skillet dessert will take your apple-cinnamon affection to new heights!
A packet of Betty Crocker® sugar cookie mix is used to create a buttery, cinnamony skillet snickerdoodle. Two extra eggs in the mix gives the cookie a unique fluffy texture (think cake-meets-cookie). Plenty of apples are piled on top along with an out-of-this-world oat crisp. It’s such a hearty, warming dessert and great for evoking warm and cozy feelings of autumn. I promise you it’s worth a try!
Step one: First, gather the ingredients for the cookie base. You’ll need a large bowl for mixing it all up, too.
Step two: Combine the packet of cookie mix, cinnamon, vanilla and eggs. Mix with a hand mixer at medium speed until just combined.
Step three: Add the softened butter and mix together until light and fluffy.
Step four: Spread mixture in a greased 9-inch cast iron skillet and bake for 25-30 minutes.
Step five: Meanwhile, stir together the ingredients for the oat crisp topping. Place the dry ingredients in a small bowls and cut in the butter using a fork. You could also use a pastry blender if you have one. The mixture should be fairly dry with lumps of butter throughout. Sprinkle over the tablespoon of water and stir briefly.
Step six: Spread mixture on a greased or parchment-lined pan.
Step seven: Bake until the mixture melts together and forms one solid sheet of golden, bubbling oat topping. Break it up with a fork as soon as it comes out of the oven and let the crumbly pieces cool on the baking sheet.
Step eight: Pour the apples on top of the baked skillet cookie.
Step nine: Heap on the cooled oat crisp.
Step ten: Add whipped topping to the top center of the dessert. Serve warm, or at room temperature. Refrigerate leftovers.