Snickerdoodle Apple Crisp
Are you a dessert lover with an affinity for apple pie and snickerdoodle cookies? Well, you’re in luck! We’ve combined the two yummy desserts for our snickerdoodle apple crisp recipe!
This crisp is sure to be a family favorite. With simple baking ingredients and easy instructions, your loved ones will be shouting their compliments to the chef for a dessert well done.
You will most likely have left over dough. You can simply form balls and coat with cinnamon and sugar and you’re ready to bake cookies, eat the dough (that’s what we did) or to freeze for later use. Enjoy!
Snickerdoodle Apple Crisp Recipe
- 6 Granny Smith apples, peeled and thinly sliced
- 1 cup sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 Tbsp unsalted butter
- 1 tsp lemon juice
- 1 Tbsp all-purpose flour
- 1 stick unsalted butter
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- cinnamon, and sugar for dusting
- 6 individual greased baking dishes/ramekins
- vanilla ice cream
- Combine apple slices, sugar, cinnamon, nutmeg, and lemon juice together in bowl and stir until ingredients are evenly mixed.
- Heat butter in medium pan over medium-high heat then add apple mixture and heat until bubbly. Reduce heat and simmer 5-6 minutes until apples begin to soften. Sprinkle flour evenly over apples and cook until sauce thickens. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the flour by 1 or 2 Tbsp.
- Remove from heat; set aside
- Cream butter and sugar together in separate mixing bowl then stir in the egg and vanilla.
- Sift together flour, cream of tartar, baking soda and salt in separate bowl.
- Combine wet and dry ingredients to form smooth dough.
- Form golf ball size dough balls and flatten to size of baking dish, set aside.
- Preheat oven to 350 degrees.
- Fill baking dishes 2/3 full with apple mixture then lace flattened cookie dough on top of each dish to form "pie" crust. Sprinkle cinnamon and sugar over cookie dough.
- Place ramekins on baking sheet and bake 12-15 minutes or until cookie top is lightly golden brown and set.
- Serve warm with vanilla ice cream.