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Snickerdoodle Apple Crisp

December 02, 2021

Snickerdoodle Apple Crisp

⁠INGREDIENTS⁠

  • For the filling

  • 2 Tbsp unsalted butter
  • 3 apples, peeled and sliced thin
  • 1/4 cup brown sugar packed
  • 1/2 teaspoon cinnamon
  • For the cobbler
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup flour
  • For the topping
  • 1 cup of Spudsy Cinnamon Churro Puffs, crushed

 

⁠METHOD⁠

  • Preheat oven to 350°F.

     

  • Melt 1/4 cup of butter in a an 8-inch cast iron skillet over medium-low heat. Add the sliced apples, brown sugar, and cinnamon. Toss to coat.
  • Cook for 5-8 minutes over medium-low heat, stirring often, until the apples just become translucent. Set aside to cool. 
  • Cream butter and granulated sugar in the bowl. Whisk in egg and vanilla extract.
  • Fold in flour, baking soda, and salt.
  • Spoon tablespoons of the dough evenly over the apples in the cast iron skillet.
  • Sprinkle crushed Cinnamon Churro Puffs evenly over the dough.
  • Bake for about 24-26 minutes until the cookie dough starts to brown. Cool slightly before serving. Serve warm with ice cream or whipped cream.
  • Store in refrigerator loosely covered for up to 3 days.