Instructions
- Prep & preheat the oven. Preheat your oven to 350°F (175°C). Lightly grease an 11×7-inch or 9×9-inch baking dish with butter or nonstick spray to ensure the cake doesn’t stick during baking.
- Prepare the apples. In a large mixing bowl, gently toss the sliced apples with dark brown sugar, granulated sugar, fresh orange juice, and lemon juice. This will help coat the apples evenly and bring out their natural sweetness. Pour the apple mixture into the prepared baking dish, spreading it out evenly to form the base layer.
- Add the snickerdoodle crumble. Open the snickerdoodle cookie mix and pour both the dry mix and the cinnamon-sugar packet into a medium bowl. Stir to combine. Evenly sprinkle the entire mixture over the apples, but do not stir—this will create a nice, crumbly topping.
- Drizzle with butter and top with nuts. Slowly drizzle the melted butter evenly across the surface of the snickerdoodle mixture. This will help the topping become golden and crispy. Scatter the chopped pecans or walnuts over the top for added texture and richness. If you like, sprinkle with extra cinnamon-sugar for an added burst of flavor.
- Bake until golden. Place the baking dish in the preheated oven and bake for 35–40 minutes, or until the topping is deeply golden, the edges are bubbling, and the apples are fork-tender. Keep an eye on it as oven temperatures may vary.
- Serve warm and enjoy! Allow the cake to cool for 10–15 minutes before serving to allow the juices to thicken slightly. Scoop into bowls and crown each serving with a generous scoop of vanilla or cinnamon ice cream. For an extra touch of sweetness, dust the top with a pinch of cinnamon-sugar.
Serving Notes
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