What happens when a Snickerdoodle cookie and Apple Crisp get married? Pure deliciousness, of course! I can't take one hundred percent credit for this idea. My niece posted her idea on FaceBook, and I totally stole it from her. She made a similar version using my Gluten-Free Snickerdoodle dough on top of sliced apples and baked them together; I just flipped her idea over and added the crumble topping that I remember so well from my childhood to create Snickerdoodle Apple Crisp.
I did alter the Gluten-Free Snickerdoodle dough slightly for this recipe, mostly just to simplify. I used cassava flour rather than mixing together almond and coconut flour. I also simply added all the ingredients to the same bowl rather than using multiple bowls. The dough still turned out just fine.
PREPARE SNICKERDOODLE APPLE CRISP:
To begin, add the cassava flour, baking soda, and salt to a large mixing bowl. Melt the butter and coconut oil, then add both along with the honey, vanilla extract, and cinnamon to the bowl with the flour. Mix everything together well using a hand mixer. Chill the dough for about thirty minutes to make it easier to work with.
While the dough is chilling out in the fridge, peel, core, and slice the apples. Cover, and set aside.
Next, make the crumble topping. In a medium bowl, whisk together the coconut palm sugar, cassava flour, oats (I used Bob's Red Mill.), cinnamon, nutmeg, and all spice. Melt the butter, then drizzle over the oat mixture. Mix together with a fork. The mixture should be quite crumbly. If it seems too dry, add a little extra melted butter.
Finally, preheat the oven to 350ºF, and line an eight-inch baking dish with parchment paper. (I used a round dish, but a square dish would work just as well. You'll just end up with squares rather than pie-shaped wedges.) Remove the cookie dough from the fridge, and press firmly into the bottom of the baking dish.
Top the dough with the sliced apples, then sprinkle the apples with the oat crumb mixture.
Bake for forty minutes. Check for doneness by inserting a fork; the apples should be very tender. Allow to cool slightly before using the parchment paper to remove the Snickerdoodle Apple Crisp to a cutting board. Slice into eight portions, and serve warm, preferably topped with a scoop of vanilla bean ice cream. Yum!
Might I even be so bold as to suggest that this might be a delicious alternative to the traditional apple pie at Thanksgiving? Or, heck, why not just make both?
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Snickerdoodle Apple Crisp
What happens when a Snickerdoodle cookie and Apple Crisp get married? Pure deliciousness, of course! Serve this dessert warm, preferably topped with a scoop of vanilla bean ice cream. Yum!
Ingredients
For the Apple Crisp
- 4 tart apples
- ¾ cup coconut palm sugar
- ½ cup cassava flour
- ½ cup rolled oats
- 7 tablespoons butter
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
For the Snickerdoodle Base:
- 2 cups cassava flour
- ¼ teaspoon baking soda
- ¼ teaspoon pink Himalayan salt
- 2 tablespoons unsalted butter
- 2 tablespoons coconut oil
- ¼ cup honey
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
Instructions
- To make the Snickerdoodle base, add the cassava flour baking soda, and salt to a large mixing bowl. Melt the butter and coconut oil, then add both along with the honey, vanilla, extract, and cinnamon to the bowl with the flour. Mix everything together well using a hand mixer. Chill the dough for about thirty minutes to make it easier to work with.
- While the dough is chilling out in the fridge, peel, core, and slice the apples. Cover, and set aside.
- Next, make the crumble topping. In a medium bowl, whisk together the coconut palm sugar, cassava flour, oats, cinnamon, nutmeg, and all spice. Melt the butter, then drizzle over the oat mixture. Mix together with a fork. The mixture should be quite crumbly. If it seems too dry, add a little extra melted butter.
- Finally, preheat the oven to 350ºF, and line an 8-inch baking dish with parchment paper. Remove the cookie dough from the fridge, and press firmly into the bottom of the baking dish. Top the dough with the sliced apples, then sprinkle the apples with the oat crumb mixture.
- Bake for 40 minutes. Check for doneness by inserting a fork; the apples should be very tender. Allow to cool slightly before using the parchment paper to remove the Snickerdoodle Apple Crisp to a cutting board. Slice into 8 portions, and serve warm, preferably topped with a scoop of vanilla bean ice cream. Yum!
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