This dessert is a winner, no doubt. A spiced caramel apple filling, topped with a fabulous oatmeal cookie topping (with just the right amount of salt to cut the sweetness). I am loving this dessert. It comes together easily and would be a great alternative to apple pie for Thanksgiving!
Brown Sugar & Cinnamon Oatmeal Cookie Apple Cobbler
½ cup granulated sugar
½ cup packed brown sugar
½ cup unsalted butter, softened
2 teaspoons vanilla extract
1 large egg
1 cup all-purpose flour
1 cup old-fashioned oats
½ teaspoon baking powder
½ teaspoon salt
6 cups peeled & diced apples (I used a mix of Sweet Tango and Gala)
2 tablespoons brown sugar
1 tablespoon cinnamon
1 tablespoon flour
½ tablespoon lemon juice
Add the granulated sugar, brown sugar, and butter in the mixing bowl of an electric mixer. On medium-speed, beat the ingredients until pale in color and fluffy, about 3 minutes. Beat in the vanilla and the egg.
Combine the flour, oats, baking powder, and salt in a medium bowl. Add this mixture to the wet sugar mixture with the mixer on low. Mix until just blended. Cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees. Combine the apples, 2 tablespoons of brown sugar, cinnamon, 1 tablespoon of flour, and the lemon juice for the filling mixture. Pour the filling into a greased 9-inch square baking pan (or use a 9-inch square cast iron pan). Drop spoonfuls of the chilled topping over the peaches. Bake for 30-35 minutes until the topping is golden brown and bubbly. Serve warm or cold, it’s great either way. Enjoy!