Despite September’s unpredictable sort-of-summer, sort-of fall weather, one thing that’s certain is the arrival of the first fall apple harvest. Fruit-bearing trees have reached their peak after the long summer blooming season. While we may have to wait to wear sweaters and cute boots with a pumpkin spice latte held fashionably in hand, crispy fall apples are ready
for the picking now. Visit a local orchard and grab a bushel ready to bake into apple pies or toss into salads. Whip up a batch of these warm Snickerdoodle Caramel Apple Cookie Skillets that’ll have you drooling and dreaming of those crisp fall days just around the corner.
Snickerdoodle Caramel Apple Cookie Skillets
Apple Filling:
3 medium Honey Crisp apples, peeled and diced
2 tablespoons butter
1 teaspoon cinnamon
2 teaspoons vanilla extract
2 tablespoons brown sugar
Cookies:
¾ cup butter
¾ cup brown sugar
¾ cup white sugar
2 teaspoons vanilla extract
2 eggs
1 ½ cups flour
1 teaspoons cinnamon
½ teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
Cinnamon Sugar
Caramel Sauce
Instructions:
Preheat oven to 350º.
Spray eight 5” skillets with cooking spray.
Combine filling ingredients in a nonstick skillet. Cook over medium heat until apples are tender crisp.
In the bowl of an electric mixer, combine butter, sugars, and vanilla. Beat until creamy. Add egg and yolk.
Combine next 5 ingredients in a small bowl. Add to batter with apples.
Spread ½ cup batter into each skillet. Sprinkle with cinnamon sugar. Place on two rimmed baking sheets.
Bake 25-30 minutes, rotating sheets halfway through baking time, until lightly browned and a toothpick inserted shows moist crumbs.
Cool. Drizzle with caramel sauce.