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Apple Crisp Snickerdoodle Skillet Cookie

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  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 10
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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.
By Heather Baird
Updated Aug 7, 2013
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Snickerdoodle Cookie Base

  • 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

Oat Topping

  • 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
  • 1/2 cup butter, softened
  • 1 tablespoon water

Apple Topping

  • 1 can (21 oz) apple pie filling


  • 1 container (8 oz) frozen whipped topping, thawed
  • Additional ground cinnamon, if desired
Make With
Gold Medal Flour


  • 1
    Heat oven to 375°F. Lightly grease 9-inch cast-iron skillet with shortening or spray with cooking spray.
  • 2
    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.
  • 3
    Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven; place skillet on cooling rack.
  • 4
    Increase oven temperature to 425°F. Grease cookie sheet with shortening or line with cooking parchment paper.
  • 5
    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.
  • 6
    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.
  • 7
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Whipped topping can be served on the side, if desired.
  • tip 2
    Reheat servings in the microwave on High in 30-second increments and serve with vanilla ice cream.


Nutrition Facts are not available for this recipe
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