Apples With Cookie Crumble Top
The Apples are the star of this recipe.
I used Braeburn Apples in this recipe. Braeburn Apples are crisp, sweet/tart and juicy. They also have subtle hints of Cinnamon and Nutmeg which makes them an excellent choice for this recipe. Braeburns also hold up well when baked and the flavor mellows slightly so that is why we add a bit of additional Cinnamon and Nutmeg to this dish.
I love the smell of Apples baking in the oven especially in the Fall when the weather is cooler. I serve this with warm with a scoop of ice cream or a bit of caramel sauce on top.
APPLES WITH COOKIE CRUMBLE TOP
Ingredients:
- 7 Cups Apples, peeled cored and cut into bite size pieces (I used Braeburn Apples)
- 3 Cups Crumbled Vanilla Wafer Cookies
- 1 (8 oz.) Container Honey Pecan Cream Cheese
- 1 Tablespoon Cinnamon
- 1 Teaspoon Nutmeg
- 1/2 Cup Sugar
- 1/4 Cup Toffee Bits
Directions:
1. Preheat oven to 375 degrees.
2. Place diced Apples in a large bowl and stir together with the Sugar, Cinnamon and Nutmeg. Set aside.
3. Crush the Cookies to make our topping. I put about 70 Cookies in a resealable plastic bag and use a rolling pin to to crush the Cookies. Get your frustrations out and give the bag a few whacks with the rolling pin.
4. In a medium size bowl, combine the crushed Cookies and the Honey Pecan Cream Cheese. Use a spatula to incorporate all the Cookies into the Cream Cheese as you see here.
5. Transfer the Apples into a 2 quart baking dish 8 x 12 x 2 in size.
6. Now add the Cookie Crumble on top of the Apples.
7. Sprinkle the Toffee Bits on top of the Cookie Crumble.
8. Bake the Apples for 20-35 minutes. All ovens cook differently so check at the 20 minute mark and add time as needed from there. Mine took about 30 minutes in my oven. You want the top to be golden brown and the Apples to be tender. Use a fork to check tenderness of the Apples.
Allow the Apples to cool for about 5 minutes before serving.
Recipe by: Hot Dish Homemaker
