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!
I made this last night and it was SO delicious! I couldn't get the cookie dough and oats to mix very well in the food processor, so I mixed by hand and dropped by chunks over the apple mixture. If you do this, you may want to add another 5 minutes to the cooking time to insure that the sugar cookie cooks through. I can't wait to make this one again!