Ingredients
2mediumred apples
1tbspbutter
½tspground cinnamon
1tspvanilla extract
1tbspbrown sugar
½cup butter(softened at room temperature)
1cupbrown sugar
1tbspvanilla extract
1egg
1cupflour
¼tspbaking powder
¼tspof salt
1tbspcinnamon sugar
1apple(cored and finely sliced)
2tbsplight butteror reduced fat butter
2tbspbrown sugar
pinch of salt
Preparation
Preheat oven at 350 degrees F. Lightly grease a 9-inch skillet with butter and wipe over excess with a paper towel and set aside.
Combine all ingredients for the filling in a small saucepan. Bring to a boil and reduce heat and gently simmer while occasionally stirring, until apples have softened and caramel has thickened.
In the meantime, prepare cookie by combining the butter, sugar and vanilla into a large bowl, and whisk until light and creamy. Add the egg and whisk again until smooth.
In another bowl, mix together the flour, baking powder, and salt. Using a wooden spoon, stir flour into the batter and slowly mix until just combined. Spoon the cookie dough into the pan.
Pour the apple pie filling over the cookie dough 1-inch from the edges. Spoon remaining cookie dough batter over the top of the apple mixture and sprinkle with cinnamon sugar.
Bake for 35 to 40 minutes until a toothpick inserted into the centre comes out slightly dirty. The cookie will be moist and fudgy when taken out, but will set and firm as it cools.
Once cooled, cut into 16 slices. Serve with Salted Caramel Apple Topping.
Combine all ingredients into the same saucepan you used for the apple pie filling.
Bring to a boil; reduce heat and gently simmer until apple slices have softened and caramel has thickened.
