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charisstomaI don't have an cast iron skillet... substitute 9" glass pie pan and reduce temperature by 25 degrees F.
I have a snickerdoodle cookie recipe posted here. http://charisstoma.livejournal.com/236198.html.
Make my own pie filling. http://charisstoma.livejournal.com/530353.html
Deep Dish Apple Crisp Snickerdoodle Skillet
http://www.bettycrocker.com/Tips/TipsLibrary/Baking-Tips/Deep-Dish-Apple-Crisp-Snickerdoodle-Skillet?nicam2=Email&nichn2=Core&niseg2=BC&nicreatID2=BC_10_24_2013
Cookie
Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix (yield 3 doz cookies)
½ t ground cinnamon
½ t vanilla
3 eggs
½ C butter softened
Directions
Heat oven to 375°F. Lightly grease 9-inch cast-iron skillet with shortening or spray with cooking spray.
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.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven; place skillet on cooling rack.
Increase oven temperature to 425°F. Grease cookie sheet with shortening or line with cooking parchment paper.
Meanwhile:
Oat Crisp Topping
Ingredients
½ cup quick-cooking oats
½ cup loosely packed light brown sugar
¼ cup granulated sugar
¼ cup all-purpose flour
1 ½ teaspoons ground cinnamon
½ cup butter, softened
1 tablespoon water
Directions
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.
Bake 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.
Pie Filling
1 can (21 oz) apple pie filling
Assemble
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.
I have a snickerdoodle cookie recipe posted here. http://charisstoma.livejournal.com/236198.html.
Make my own pie filling. http://charisstoma.livejournal.com/530353.html
Deep Dish Apple Crisp Snickerdoodle Skillet
http://www.bettycrocker.com/Tips/TipsLibrary/Baking-Tips/Deep-Dish-Apple-Crisp-Snickerdoodle-Skillet?nicam2=Email&nichn2=Core&niseg2=BC&nicreatID2=BC_10_24_2013
Cookie
Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix (yield 3 doz cookies)
½ t ground cinnamon
½ t vanilla
3 eggs
½ C butter softened
Directions
Heat oven to 375°F. Lightly grease 9-inch cast-iron skillet with shortening or spray with cooking spray.
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.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven; place skillet on cooling rack.
Increase oven temperature to 425°F. Grease cookie sheet with shortening or line with cooking parchment paper.
Meanwhile:
Oat Crisp Topping
Ingredients
½ cup quick-cooking oats
½ cup loosely packed light brown sugar
¼ cup granulated sugar
¼ cup all-purpose flour
1 ½ teaspoons ground cinnamon
½ cup butter, softened
1 tablespoon water
Directions
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.
Bake 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.
Pie Filling
1 can (21 oz) apple pie filling
Assemble
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.
