Sugar Cookie Apple Crisp Recipes

Steps:

• Heat the oven to 375 degrees. Coat a 9-by-9-inch casserole or deep baking dish with cooking spray.
• In a large bowl, combined the butter, sugar, lemon juice, cinnamon, allspice, nutmeg and salt. Add the apples and toss to coat. Transfer the apples, using a rubber spatula to scrape the sides of the bowl, to the casserole dish. Set aside.
• In a food processor, combine the cookie dough and oats. Pulse several times, or until the mixture resembles coarse, wet sand. Use your hands to sprinkle the mixture over the apples.
• Bake for 20 to 25 minutes, or until the topping is lightly browned and the apples bubble. Let cool slightly before serving.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

Steps:

• Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray.
• Spread apples in pan. In small bowl, mix brown sugar and cinnamon. Sprinkle mixture over apples. Pour water over apples.
• In medium bowl, mix flour, granulated sugar and softened butter, using pastry blender or fork, until crumbly. Sprinkle over apples.
• Bake 45 to 50 minutes or until topping is golden brown and apples are tender when pierced with fork. Cool 10 minutes before serving. Serve with ice cream or whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix apples, white sugar, 1 tablespoon flour, cinnamon, and salt together in a bowl; spread into an 8-inch square baking dish.
• Combine oats, 3/4 cup flour, brown sugar, baking soda, and baking powder together in a separate bowl; add butter and mix until crumbly. Crumble topping evenly over apple filling using your hands.
• Bake in the preheated oven until topping is lightly browned, 30 to 40 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix all of the whole wheat flour together with the cinnamon, baking powder and salt.
• In a separate bowl, mash the butter, demerara sugar, and brown sugar together until thoroughly combined, then stir in the apple butter until smooth. Stir in eggs, vanilla extract, and apple juice until well mixed; pour the liquid mixture into the flour mixture about 1/3 cup at a time, stirring after each addition. Mix in the oats and chopped apple.
• With 2 teaspoons, form the dough into balls and place onto ungreased baking sheets about 2 inches apart.
• Bake in the preheated oven until the cookies are lightly browned and set in the centers, about 10 minutes; allow to cool for about 2 minutes on baking sheets until removing to finish cooling on wire racks.

Steps:

• Heat oven to 375°F. Spray bottom and sides of 9-inch square pan with cooking spray.
• In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix).
• Reserve 1 1/2 cups cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
• In small bowl, mix pie filling and cinnamon until well blended. Spread on top of partially baked crust. Sprinkle with reserved 1 1/2 cups cookie mixture.
• Bake 30 to 35 minutes or until light golden brown. Cool completely, about 4 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Steps:

• Make the topping: Rub together the flour, both sugars, the spice and salt in a medium bowl. Toss in the butter and nuts to coat, then pinch the butter into the dry ingredients until no floury bits remain. Add the oats, and gently rake and squeeze them through the buttery mixture to form peanut-size crumbles. Freeze while you prepare the apples. The crumb mixture can be frozen in an airtight container for up to 1 month.
• Prepare the apples: Heat oven to 375 degrees. Use 1 tablespoon sugar for all sweet apples; 2 to 3 tablespoons for sweet-tart apples or a mix; and 4 tablespoons for all tart apples. Mix the sugar with the flour, spice and salt in a 10-inch cast-iron or other heavy ovenproof skillet.
• If you'd like, peel the apples. Cut into 1/2-inch chunks, discarding the seeds and cores. Add to the skillet and drizzle with 1 tablespoon lemon juice for tart apples and 2 tablespoons for sweet-tart and sweet ones. Mix until evenly coated, then spread in an even layer. Crumble the frozen crisp mixture on top. (There will be gaps.)
• Bake until the topping is golden brown, and the apples are tender and bubbling, 45 to 50 minutes. Cool for at least 15 minutes on a rack before serving hot, warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
• Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

Steps:

• Heat the oven to 375 degrees. Coat a 9-by-9-inch casserole or deep baking dish with cooking spray. In a large bowl, combine the butter, sugar, lemon juice, cinnamon, allspice, nutmeg and salt. Add the apples and toss to coat. Transfer the apples, using a rubber spatula to scrape the sides of the bowl, to the casserole dish. Set aside. In a food processor, combine the cookie dough and oats. Pulse several times, or until the mixture resembles coarse, wet sand. Use your hands to sprinkle the mixture over the apples. Bake for 20 to 25 minutes, or until the topping is lightly browned and the apples bubble. Let cool slightly before serving. Per serving: 461 cal.; 4 g pro.; 73 g carb.; 18 g fat (6 sat.); 29 mg chol.; 358 mg sod.; 5 g fiber; 35 percent calories from fat.

Steps:

• Heat oven to 350°F.
• Toss apples with 1/4 cup sugar and 1 tsp. cinnamon; place in 8- or 9-inch square baking dish.
• Combine oats, remaining sugar and cinnamon in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in wafer crumbs; sprinkle over apples.
• Bake 30 to 35 min. or until apples are tender. Serve topped with COOL WHIP.