Description
This Caramel Apple Cookie Skillet is a warm, comforting dessert perfect for showcasing the flavors of fall. It features a bed of tender, cinnamon-spiced apples topped with a buttery oat and toffee cookie crust, baked together in a skillet and drizzled generously with caramel. Serve it warm with vanilla ice cream for a delicious treat that combines the sweet, tart flavors of apples with rich caramel and chewy cookie texture.
Ingredients
Scale
Cookie Dough
- 1 cup old-fashioned oats
- 1 egg
- ½ cup butter, melted and slightly cooled
- ¼ cup white sugar
- ½ cup brown sugar, packed
- 1 cup all-purpose flour
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup toffee bites
Apple Filling
- 5 apples, peeled and diced (mix of Honeycrisp and Granny Smith)
- 2 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- pinch of salt
Additional
- ¼ cup prepared store-bought caramel
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the skillet dessert.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer bowl, cream together the melted butter, white sugar, and brown sugar until well combined and smooth. Then beat in the egg and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the butter and sugar mixture, stirring just until nearly combined.
- Add Oats and Toffee: Stir in the old-fashioned oats and toffee bites into the dough until everything is fully mixed together.
- Prepare Apple Filling: In another bowl, toss the diced apples with the 2 tablespoons of flour, granulated sugar, cinnamon, and a pinch of salt, ensuring the apples are evenly coated.
- Assemble in Skillet: Place the apple mixture into an ungreased 10-inch cast-iron skillet or any small oven-safe pan. Drizzle the prepared caramel evenly over the apples.
- Top with Cookie Dough: Drop spoonfuls of the cookie dough over the apples. Gently spread or crumble the dough to cover the apples evenly, leaving no large gaps.
- Bake: Bake in the preheated oven for 25-30 minutes or until the edges are golden and the cookie topping is lightly browned on top.
- Cool and Serve: Remove the skillet from the oven and let it cool for at least 5 minutes before slicing. Serve warm, optionally topped with vanilla ice cream and additional caramel sauce.
Notes
- Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for balanced flavor.
- If you don’t have toffee bites, chopped caramel candies or butterscotch chips can be used as a substitute.
- For easier cleanup, you can lightly grease the skillet before adding ingredients.
- Allow the dessert to cool slightly so the caramel thickens and the slices hold together better.
- Leftovers can be stored in the refrigerator and reheated gently before serving.
