Ingredients:
- 6 cups peeled, thinly sliced tart apples (about 6–8 medium; Granny Smith recommended)
- ⅓ cup packed dark brown sugar
- ¼ cup granulated sugar
- ¼ cup fresh orange juice (adds brightness)
- 1 tablespoon fresh lemon juice (prevents browning + balances sweetness)
- 1 (17.9 oz) package snickerdoodle cookie mix (includes cinnamon-sugar packet)
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup coarsely chopped pecans or walnuts (toasted for extra depth, optional)
Vanilla ice cream or cinnamon ice cream, for serving
Extra cinnamon-sugar (optional, for finishing sprinkle)
Instructions:
- Prep & Preheat: Heat oven to 350°F (175°C). Lightly grease an 11×7-inch or 9×9-inch baking dish with butter or nonstick spray.
- Layer the Apples: In a large bowl, gently toss sliced apples with brown sugar, granulated sugar, orange juice, and lemon juice until evenly coated. Pour into prepared dish and spread into an even layer.
- Add the Cookie Crumble: Open the snickerdoodle mix and pour contents — including the
- cinnamon-sugar packet — into a medium bowl. Stir together to combine. Evenly sprinkle the entire mixture over the apples. Do not stir.
- Drizzle & Top: Slowly drizzle melted butter evenly across the surface, letting it seep into the dry mix. Scatter chopped nuts over the top for crunch and richness.
- Bake Until Golden: Place dish in oven and bake 35–40 minutes, or until the topping is deeply golden, the edges are bubbling, and apples are fork-tender.
- Serve Warm & Cozy: Let cool 10–15 minutes before serving — this allows juices to thicken slightly. Scoop into bowls and crown each portion with a generous scoop of vanilla or cinnamon ice cream. For extra flair, dust with a pinch of cinnamon-sugar.
