Is it too early to be posting about Apple Crisp already? I honestly think of this to be a highly acceptable dessert all year round. Especially now in the cooler months because we love it right when it comes out of the oven and it warms you up. Plus apples are sold all year round and so is apple pie filling, which this is actually made of! What?!?! Yes I know, I took the easy way out but sometimes that’s just how I roll. I like to make things quick and simple for your busy lives. So today I bring you this delicious Apple Crisp with Sugar Cookie Crust.
Not only do I think Apple Crisp is awesome in the cooler months it’s just awesome all year. We love using apples in our baking, cooking and even canning. Have you checked out my Apple Salsa yet? If not, you might want to get on that, that stuff is seriously awesome. They are such a versatile fruit and can be used in sweet and savory dishes. I prefer sweet, but that is just my taste. I really haven’t tried too many savory dishes with it yet, but hope to.
Now if I didn’t give you an already great Apple Crisp recipe, I decided to kick it up a little bit and add a sugar cookie crust. Yes, sugar cookie! Now you have a great contrast between soft and crunchy. Obviously you could leave out the sugar cookie crust and bake it as is but…….yeah. That’s pretty much what I have to say to that.
Tell me, what are some of your favorite desserts that seem like they should be saved for the warmer months but you are and DO enjoy all year long?
- 1 roll sugar cookie dough
- 1 (21 oz) can Apple Pie Filling
- 1 cup quick cooking oats
- 1/2 cup butter
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/2 flour
- Preheat oven to 350.
- In large pie plate form your sugar cookie dough on bottom and up the sides to form a crust and poke all around with fork to keep dough from bubbling.
- Bake dough in oven for about 10-15 minutes.
- Meanwhile combine your oats, butter, brown sugar, cinnamon and flour in bowl and stir to combine until crumbs form.
- Take your crust out of the oven and dump your can of pie filling over cust.
- Top with your crumble topping and return to oven to continue baking for 40-45 minutes or until golden.
- You don't need to pre-bake the crust, it will just be a little more gooey than cookie texture.
To see where I’m linked at visit my Link Parties page and join the fun! Don’t forget to link up with me every Tuesday and Thursday night at 6pm CST for Wonderful Wednesday and Throwback Thursday!