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Use cookie dough for apple crisp

By J.M. Hirsch
AP Food Editor
Cookie dough isn’t just for ice cream anymore. In this revision of apple crisp, prepared sugar cookie dough is used to create a chewy, crispy, sweet and all-but instant topping for the classic autumn dessert.
And there’s plenty of room for improvisation here. If you like your crisps with large chunks of topping, skip the food processor and oats. Simply break off clumps of dough and scatter them over the apples (or pears or a blend).
The cookie dough also could be adulterated with all manner of add-ins, from candy bits and chocolate chips to dried fruit or nuts. With the exception of nuts, add-ins are best mixed into the dough and oats after processing.
Sugar Cookie Apple Crisp
Start to finish: 35 minutes
Servings: 6
2 Tbsp. butter, melted and cooled
1/4 C. packed brown sugar
1 tsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp. allspice
Pinch nutmeg
Pinch salt
6 medium apples, peeled, cored and chopped into bite-size chunks
14-ounce package prepared sugar cookie dough, broken into chunks
1/2 C. rolled oats
Heat the oven to 375 degrees. Coat a 9-by-9-inch casserole or deep baking dish with cooking spray.
In a large bowl, combined the butter, sugar, lemon juice, cinnamon, allspice, nutmeg and salt. Add the apples and toss to coat. Transfer the apples, using a rubber spatula to scrape the sides of the bowl, to the casserole dish. Set aside.
In a food processor, combine the cookie dough and oats. Pulse several times, or until the mixture resembles coarse, wet sand. Use your hands to sprinkle the mixture over the apples.
Bake for 20 to 25 minutes, or until the topping is lightly browned and the apples bubble. Let cool slightly before serving.
Nutrition information per serving (values are rounded to the nearest whole number): 461 calories; 164 calories from fat; 18 g fat (6 g saturated; 0 g trans fats); 29 mg cholesterol; 73 g carbohydrate; 4 g protein; 5 g fiber; 358 mg sodium.

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