Loaf Pan Snickerdoodle Apple Pie
This Easy Snickerdoodle Apple Pie skips the crust entirely. Cinnamon-maple sautéed apples get topped with snickerdoodle cookie dough and baked until golden and crispy on top. Finish it with vanilla ice cream and flaky salt for the easiest Thanksgiving dessert on the table.
Servings 6 to 8 Servings
Ingredients
- 4 honey crisp apples finely diced
- 2 teaspoons avocado oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 package Sweet Loren's snickerdoodle cookie dough or cookie dough of choice
- flaky salt
- vanilla ice cream
Instructions
- Start by preheating your oven to 325 F. While it heats up, finely dice the apples and add them to a large bowl.
- Next, heat a large nonstick skillet over medium heat and add the avocado oil. Once the pan is hot, add the apples, maple syrup, and cinnamon. Sauté for about 8 to 9 minutes, stirring every so often, until the apples have softened.
- Take the skillet off the heat and transfer the apple mixture to a standard loaf pan or pie dish. Press the cookie dough pieces down into the apples so they cover as much of the top as possible. They’ll spread as they bake.
- Bake according to the cookie dough package instructions (for me, that was 13 minutes). Then broil for 1 minute to get that golden brown, crispy top. Stay close to the oven during this part, because broilers go from golden to burnt fast.
- Remove the pie from the oven, top it with vanilla ice cream and a sprinkle of flaky salt, and serve it warm. Enjoy!
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