Apple Crisp Snickerdoodle Skillet Cookie

Apple Crisp Snickerdoodle Skillet Cookie
70 min.
10
576kcal

Suggestions


Indulge in the delightful fusion of flavors with our Apple Crisp Snickerdoodle Skillet Cookie! This scrumptious dessert combines the warm, comforting taste of snickerdoodle cookies with the sweet, gooey goodness of apple pie filling, all topped off with a crunchy oat topping that adds the perfect texture. Whether you're hosting a gathering or simply treating yourself, this dessert is sure to impress.

Imagine the aroma of cinnamon wafting through your kitchen as you bake this delectable treat. The base is made from a convenient sugar cookie mix, making it easy to whip up in just about an hour. The addition of eggs and butter creates a rich, soft cookie that serves as the perfect canvas for the luscious apple pie filling. And let’s not forget the oat topping—golden brown and crumbly, it adds a delightful crunch that perfectly complements the soft cookie and sweet apples.

Served warm and topped with a dollop of whipped topping and a sprinkle of cinnamon, this dessert is a true crowd-pleaser. With 10 generous servings, it’s perfect for sharing with family and friends. So, gather your ingredients and get ready to create a dessert that will have everyone coming back for seconds. Your taste buds will thank you!

Ingredients

  • 17.5 oz sugar cookie mix 
  • 0.5 teaspoon ground cinnamon 
  • 0.5 teaspoon vanilla 
  •  eggs 
  • 0.5 cup butter softened
  • 0.5 cup oats 
  • 0.5 cup brown sugar light loosely packed
  • 0.3 cup granulated sugar 
  • 0.3 cup flour all-purpose
  • 1.5 teaspoons ground cinnamon 
  • 0.5 cup butter softened
  • tablespoon water 
  • 21 oz peach pie filling canned
  • oz non-dairy whipped topping frozen thawed
  • serving ground cinnamon 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • baking paper
  • oven
  • wire rack
  • hand mixer
  • toothpicks

Directions

  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.
  3. Add 1/2 cup butter; beat until smooth.
  4. Spread mixture in skillet.
  5. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
  6. Remove from oven; place skillet on cooling rack.
  7. Increase oven temperature to 425°F. Grease cookie sheet with shortening or line with cooking parchment paper.
  8. 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.
  9. Sprinkle water over mixture; stir briefly.
  10. Spread mixture on cookie sheet.
  11. Bake at 425°F 5 to 8 minutes or until mixture is golden brown around edges and bubbly in center.
  12. 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.
  13. 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.

Nutrition Facts

Calories576kcal
Protein3.61%
Fat39.54%
Carbs56.85%

Properties

Glycemic Index
32.51
Glycemic Load
6.78
Inflammation Score
-4
Nutrition Score
5.2695652401966%

Nutrients percent of daily need

Calories:576.42kcal
28.82%
Fat:25.71g
39.55%
Saturated Fat:14.7g
91.85%
Carbohydrates:83.16g
27.72%
Net Carbohydrates:81.78g
29.74%
Sugar:52.41g
58.24%
Cholesterol:98.36mg
32.79%
Sodium:354.22mg
15.4%
Alcohol:0.07g
100%
Alcohol %:0.05%
100%
Protein:5.28g
10.57%
Manganese:0.33mg
16.4%
Vitamin A:671.39IU
13.43%
Selenium:7.62µg
10.89%
Vitamin B2:0.13mg
7.86%
Phosphorus:75.31mg
7.53%
Vitamin B1:0.09mg
6.3%
Iron:1.07mg
5.96%
Folate:22.67µg
5.67%
Vitamin E:0.85mg
5.64%
Fiber:1.38g
5.52%
Calcium:48.96mg
4.9%
Magnesium:17.84mg
4.46%
Copper:0.07mg
3.6%
Vitamin B12:0.2µg
3.36%
Vitamin B5:0.31mg
3.12%
Potassium:108.83mg
3.11%
Vitamin K:2.98µg
2.84%
Zinc:0.4mg
2.69%
Vitamin B3:0.5mg
2.5%
Vitamin B6:0.05mg
2.41%
Vitamin D:0.26µg
1.76%
Vitamin C:1.03mg
1.25%