Apple Crisp Snickerdoodle Skillet Cookie

Bring fall flavor to the table with a mash-up of two classic desserts.


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
• 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 

Directions:

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

Tweet