Sugar Cookie Apple Crisp

By ClaudiaJan

Sugar Cookie Apple Crisp

Start to finish: 35 minutes

Servings: 6

2 tablespoons butter, melted and cooled

1/4 cup packed brown sugar

1 teaspoon lemon juice

1/2 teaspoon cinnamon

.1/4 teaspoon allspice

Pinch nutmeg

Pinch salt

6 medium apples, peeled, cored and chopped into bite-size chunks

14-ounce package prepared sugar cookie dough, broken into chunks

1/2 cup rolled oats

Heat the oven to 375 degrees. Coat a 9-by-9-inch casserole or deep baking dish with cooking spray.

In a large bowl, combined the butter, sugar, lemon juice, cinnamon, all­spice, nutmeg and salt. Add the apples and toss to coat. Transfer the apples, using a rubber spatula to scrape the sides of the bowl, to the casserole dish. Set aside.

In a food processor, combine the cookie dough and oats. Pulse several tunes, or until the mixture resembles coarse, wet sand. Use your hands to sprinkle the mixture over the apples.

Bake for 20 to 25 minutes, or until the topping is lightly browned and the apples bubble. Let cool slightly before serving.

Nutrition information per serving (values are rounded to the nearest whole number): 461 calories; 164 calories from fat; 18 g fat (6 g saturated; Og trans fats); 29 mg cholesterol; 73 g carbohydrate; 4 g protein; 5 g fiber, 358 mg sodium.

Ingredients

• Sugar Cookie Apple Crisp
• Start to finish: 35 minutes
• Servings: 6
• 2 tablespoons butter, melted and cooled
• 1/4 cup packed brown sugar
• 1 teaspoon lemon juice
• 1/2 teaspoon cinnamon
• .1/4 teaspoon allspice
• Pinch nutmeg
• Pinch salt
• 6 medium apples, peeled, cored and chopped into bite-size chunks
• 14-ounce package prepared sugar cookie dough, broken into chunks
• 1/2 cup rolled oats
• Heat the oven to 375 degrees. Coat a 9-by-9-inch casserole or deep baking dish with cooking spray.
• In a large bowl, combined the butter, sugar, lemon juice, cinnamon, all­spice, nutmeg and salt. Add the apples and toss to coat. Transfer the apples, using a rubber spatula to scrape the sides of the bowl, to the casserole dish. Set aside.
• In a food processor, combine the cookie dough and oats. Pulse several tunes, or until the mixture resembles coarse, wet sand. Use your hands to sprinkle the mixture over the apples.
• Bake for 20 to 25 minutes, or until the topping is lightly browned and the apples bubble. Let cool slightly before serving.
• Nutrition information per serving (values are rounded to the nearest whole number): 461 calories; 164 calories from fat; 18 g fat (6 g saturated; Og trans fats); 29 mg cholesterol; 73 g carbohydrate; 4 g protein; 5 g fiber, 358 mg sodium.

Details

Servings 6

Preparation

Step 1

Sugar Cookie Apple Crisp

Start to finish: 35 minutes

Servings: 6

2 tablespoons butter, melted and cooled

1/4 cup packed brown sugar

1 teaspoon lemon juice

1/2 teaspoon cinnamon

.1/4 teaspoon allspice

Pinch nutmeg

Pinch salt

6 medium apples, peeled, cored and chopped into bite-size chunks

14-ounce package prepared sugar cookie dough, broken into chunks

1/2 cup rolled oats

Heat the oven to 375 degrees. Coat a 9-by-9-inch casserole or deep baking dish with cooking spray.

In a large bowl, combined the butter, sugar, lemon juice, cinnamon, all­spice, nutmeg and salt. Add the apples and toss to coat. Transfer the apples, using a rubber spatula to scrape the sides of the bowl, to the casserole dish. Set aside.

In a food processor, combine the cookie dough and oats. Pulse several tunes, or until the mixture resembles coarse, wet sand. Use your hands to sprinkle the mixture over the apples.

Bake for 20 to 25 minutes, or until the topping is lightly browned and the apples bubble. Let cool slightly before serving.

Nutrition information per serving (values are rounded to the nearest whole number): 461 calories; 164 calories from fat; 18 g fat (6 g saturated; Og trans fats); 29 mg cholesterol; 73 g carbohydrate; 4 g protein; 5 g fiber, 358 mg sodium.