Sugar Cookie Caramel Apple Crisp

Its officially fall and one of my favorite fall desserts is apple crisp. Its different because it has a sugar cookie crust. Its loaded with soft, sweet, caramel cinnamony apples, and it has a crunchy oatmeal topping with salted caramel on top. I'm going to go make it again cause I cant get enough!

Sugar Cookie Caramel Apple Crisp

Crust
17oz Sugar Cookie Dough (I used this recipe)
1/2 cup All-Purpose Flour

Filling
3 1/2lbs Granny Smith Apples
1/2 cup Granulated Sugar
2 Tablespoons All-Purpose Flour
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
3/4 cup Caramel Topping (I used this one)

Topping
1 cup All-Purpose Flour
1/2 cup Brown Sugar
1/2 cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 cup Butter

1. Preheat oven to 350 degrees. Spray a 10-inch cheesecake pan.

2. Combine the cookie dough and the flour. Press it into your prepared pan and up the sides.

3. In a large bowl mix the apples with the sugar, flour, cinnamon, and nutmeg. Spread them evenly over the crust. Drizzle the caramel over the apples. Cover with tin foil and cook for 45 minutes.

4. In a separate small bowl combine the topping ingredients except the butter. Cut the butter into the mixture until all the flour is moist.

5. Take the crisp out of the oven and remove the tin foil. Sprinkle the crumb mixture on top Put it back in the oven, uncovered, and bake for an additional 35 to 40 minutes until the top is brown.

6. Let the pie cool before serving. Slice and drizzle with more caramel.

Salted Caramel Sauce

On Friday I'm sharing a recipe for a salted caramel apple crisp with a sugar cookie crust. Its amazing! But before I do that we need to make the salted caramel sauce for it. You wont believe how delicious and simple it is to make your own caramel. It totally makes a difference when you make your own. It is smooth, creamy, and sweet with a hint of salt. Perfect people. Perfect.

Salted Caramel Sauce
Makes about 2 cups

1 cup Heavy Cream
1 1/2 cups Granulated Sugar
1/2 cup Water
2 Tablespoons Butter
Coarse Kosher Salt to taste

1. In a medium sauce pan heat up cream in until hot but DO NOT boil. 

2. In a large pot combine the sugar and water and stir over a high heat until it starts to turn a deep amber color.

3. Carefully pour the hot cream into the caramel and whisk. The mixture will bubble like crazy, but continue to stir. Add in the butter and stir until its completely combined. Add salt, a little at a time, tasting until its salty enough. Serve.

Recipe Source: The Kitchen McCabe

Soft Rolled Sugar Cookies

Every birthday party I throw has sugar cookies. I love sugar cookies and its so fun to use them as a canvas for shapes or colors that coordinate with the party theme! And they're delicious, so soft and sweet. And they keep for about 7 days at room temp in and airtight container or you can freeze them unfrosted for a month. Lets make some cookies!!

Soft Rolled Sugar Cookies

3 cups All-Purpose Flour
1 tsp Baking Powder
1 cup Butter, room temp
1 cup Granulated Sugar
1 large Egg, room temp
1 teaspoon Pure Vanilla Extract

1. Preheat oven to 350 degrees. In the bowl of a stand mixer combine the butter and sugar and beat until light yellow and fluffy. Add in the egg and vanilla and mix again until combined. 

2. In a medium bowl whisk the flour and baking powder together. Add the flour mixture to the butter/sugar mixture. Beat until a soft dough has formed then roll into a ball and wrap in saran wrap. Refrigerate for 30 minutes to an hour.

3. Flour your surface and and roll out your dough about a 1/4 - 3/8 inch thick. Cut with cookie cutter of choice. Place on a silpat mat and freeze for 3 minutes then bake for 6-9 minutes. Let rest on the cookie sheet for a couple of minutes and then move to a cooling rack. Frost and enjoy!   

Recipe Source: Make Bake Celebrate

Golden Oreo Cheesecake Bars

I'm sharing this over at Reality Daydream today! Its smooth, creamy, and sweet and not at all heavy and thick, and so its the perfect light version of cheesecake! You'll love these, so go get the recipe!