Apple Crisp Snickerdoodle Skillet Cookie

By Coppermouse

Ingredients

• Snickerdoodle Cookie Base
• 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla
• 1 \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
• Garnish
• 1 container (8 oz) frozen whipped topping, thawed
• Additional ground cinnamon, if desired

Preparation

Step 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.