3 Tasty Takes On Warm Apple Crisp

It’s hard to make it through winter without at least one apple crisp on your plate. But why stop at one when you can make three? There are a host of ways to use the spices and fruit to create tasty takes on the warm and comforting dessert.

Here are a few of our favorites.

Apple Crisp Refrigerator Oatmeal

Total time: 8 hr 10 min
Servings: 1

Ingredients for oatmeal:

1/4 cup old-fashioned oats
6 oz apple crisp yogurt
1 tsp chia seed (optional)

Ingredients for topping:

1/4 cup chopped Granny Smith apple
1/8 teaspoon ground cinnamon
2 tbsp chopped walnuts


In half-pint canning jar (or any resealable container), pour oats and yogurt. Top with chia seed; carefully stir to mix thoroughly. Cover and refrigerate for about 8 hours. Sprinkle with topping before serving.

Spiked Granola Apple Crisp

Total time: 1 hr
Servings: 10

Ingredients for Apple Crisp:

4 medium tart apples, chopped
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup butterscotch-flavored schnapps
3/4 cup Pillsbury refrigerated sugar cookie dough (from a roll)
1 cup Cascadian Farm organic vanilla almond crunch granola

Ingredients for Topping:

1 cup heavy whipping cream
1 tbsp butterscotch-flavored Schnapps
1 tbsp powdered sugar


Heat oven to 375 degrees. Spray bottom of 8-inch square pan with cooking spray. In a large bowl, toss apples, sugars, Schnapps, and cinnamon. Spread evenly in pan. In a small bowl, mix cookie dough and granola until crumbly. Spread over apple mix. Bake 40 minutes.

In a chilled small bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form.

To serve, spoon apple crisp into small drinking glasses. Top each with whipped cream and if desired, sprinkle with additional granola. Serve immediately.

Apple Crisp Snickerdoodle Skillet Cookie

Total time: 1 hr 10 min
Servings: 10

Ingredients for Snickerdoodle cookie base:

1 lb 1.5 oz (1 pouch) Betty Crocker sugar cookie mix
1/2 tsp ground cinnamon
1/2 tsp vanilla
3 eggs
1/2 cup butter, softened

Ingredients for oat topping:

1/2 cup quick-cooking oats
1/2 cup loosely packed light brown sugar
1/4 cup granulated sugar
1/4 cup all-purpose flour
1 1/2 tsp ground cinnamon
1/2 cup butter, softened
1 tbsp water

Ingredients for Apple Topping:

21 oz (1 can) apple pie filling

Ingredients for Garnish:

8 oz (1 container) frozen whipped topping, thawed
Additional ground cinnamon (optional)


Heat oven to 375 degrees. Lightly grease 9-inch cast-iron skillet with shortening or spray with cooking spray.

In a large bowl, beat cookie mix, cinnamon, vanilla, and eggs with electric mixer until just combined. Add butter, beat until smooth. Spread mixture in skillet. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven; place skillet on cooling rack.

Increase oven temperature to 425 degrees. Grease cookie sheet with shortening or line with cooking parchment paper.

To make Oat Topping, in small bowl, stir together oats, brown sugar, granulated sugar, flour, and cinnamon. With fork, mash butter into dry mixture until crumbly. Sprinkle water over mixture; stir briefly. Spread mixture on cookie sheet. Bake at 425 degrees for five to eight minutes or until mixture is golden brown around edges and bubbly in center. Remove from oven; break up topping with fork. Topping will be soft at first, but will harden as it cools. Cool topping completely on cookie sheet.

Top Snickerdoodle Cookie Base with apple pie filling. Heap oat topping over pie filling. Spoon whipped topping onto top center of dessert; sprinkle with additional cinnamon. Store in refrigerator until ready to serve.

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