Apple Crisp Snickerdoodle Skillet Cookie

• Prep Time: 30 minutes
• Total Time: 1 hr 10 minutes
• Servings: 10

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 harden as it cools. Cool topping completely on cookie sheet.
• 7 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.

Expert Tips:

Whipped topping can be served on the side, if desired.

Reheat servings in the microwave on High in 30-second increments and serve with vanilla ice cream.

Source:  bettycrocker.com