Prep 10 mins
Cook 20 mins
In this version of apple crisp, prepared sugar cookie dough is used to create a chewy, crispy, sweet and all-but instant topping for the classic fall dessert. And there's plenty of room for improvisation here. If you like your crisps with large chunks of topping, skip the food processor and oats. Simply break off clumps of dough and scatter them over the apples (or pears or a blend). The cookie dough also could be adulterated with all manner of add-ins, from candy bits and chocolate chips to dried fruit or nuts. With the exception of nuts, add-ins are best mixed into the dough and oats after processing. For speed and ease, this recipe calls for prepared cookie dough (the sort found in the grocer's refrigerator case), but if you have the time homemade dough would taste even better. And when serving, don't forget the vanilla ice cream. After all, milk and cookies go so well together.
- 2 tablespoons butter, melted and cooled
- 1⁄4 cup brown sugar, packed
- 1 teaspoon lemon juice
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon allspice
- 1 pinch nutmeg
- 1 pinch salt
- 6 medium apples, peeled, cored and chopped into bite-size chunks
- 1 (14 ounce) package refrigerated 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 times, 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.
Wow! I only took a taste of this because I am watching what I eat, but what a dessert. So simple, and so yummy. Everyone loved it. I used my own homeade apple pie filling that I canned in the fall. There was not a drop left after dinner last night. I think this is our new way of making apple crisp. Thanks Jess.
First a question, why has nobody thought about using cookie dough like this before?? this was delicious. I had no problem at all getting the crumbly dough but I didn't use purchased cookie dough. In stead I used Sugar Mace Cookies (my all time fav) and made it with Splenda. I cut this recipe back to 3 servings and used 1 tbsp of Splenda brown blend and doubling the cinnamon (it's a personal thing,lol). The crisp took 30 mins to reach a lightly browned state but the the apples (Gala's) were at a perfect tender firm stage. Not at all mushed but very tender and tooth sinkable. This was made as a diabetic dessert for Christmas dinner and with a scoop of sugar free ice cream it didn't disappoint.
This is very good and a nice change from usual apple crisp. Unfortunately, I had the same problem as 4QTpies with the cookie dough and oats not mixing together very well in the food processor. Mine is old so maybe that is why. I dropped the cookie mixture in small chunks over the top of the apples and baked it for about 30 minutes. The topping was a lovely golden brown color. I do think the apple mixture could use a little more cinnamon and will add that next time. Thanks for posting!