Its officially fall and one of my favorite fall desserts is apple crisp. Its different because it has a sugar cookie crust. Its loaded with soft, sweet, caramel cinnamony apples, and it has a crunchy oatmeal topping with salted caramel on top. I'm going to go make it again cause I cant get enough!
Sugar Cookie Caramel Apple Crisp
Crust
17oz Sugar Cookie Dough (I used this recipe)
1/2 cup All-Purpose Flour
Filling
3 1/2lbs Granny Smith Apples
1/2 cup Granulated Sugar
2 Tablespoons All-Purpose Flour
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
3/4 cup Caramel Topping (I used this one)
Topping
1 cup All-Purpose Flour
1/2 cup Brown Sugar
1/2 cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 cup Butter
1. Preheat oven to 350 degrees. Spray a 10-inch cheesecake pan.
2. Combine the cookie dough and the flour. Press it into your prepared pan and up the sides.
3. In a large bowl mix the apples with the sugar, flour, cinnamon, and nutmeg. Spread them evenly over the crust. Drizzle the caramel over the apples. Cover with tin foil and cook for 45 minutes.
4. In a separate small bowl combine the topping ingredients except the butter. Cut the butter into the mixture until all the flour is moist.
5. Take the crisp out of the oven and remove the tin foil. Sprinkle the crumb mixture on top Put it back in the oven, uncovered, and bake for an additional 35 to 40 minutes until the top is brown.
6. Let the pie cool before serving. Slice and drizzle with more caramel.
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