🍎 Apple Snickerdoodle Dump Cake 🍎
Ingredients
6 cups peeled and sliced tart apples (about 8 medium; Granny Smith recommended)
⅓ cup packed light brown sugar
¼ cup granulated sugar
¼ cup fresh orange juice
1 tablespoon fresh lemon juice
1 (17.9 oz) box snickerdoodle cookie mix (including the cinnamon-sugar packet)
½ cup unsalted butter, melted
1 cup coarsely chopped pecans or walnuts
Vanilla ice cream or whipped cream, for serving (optional)
Instructions
Preheat and prep: Preheat your oven to 350°F (175°C). Lightly grease an 11×7-inch baking dish with butter or non-stick spray.
Prepare the apple layer: In a large bowl, combine the sliced apples, brown sugar, granulated sugar, orange juice, and lemon juice. Toss until the apples are evenly coated. Transfer the mixture to the prepared baking dish and spread it into an even layer.
Add the cookie topping: In a separate bowl, mix the snickerdoodle cookie mix with its included cinnamon-sugar packet. Sprinkle this mixture evenly over the apples.
Drizzle and finish: Pour the melted butter evenly over the dry topping—don’t stir. Then scatter the chopped pecans or walnuts across the surface for added crunch and richness.
Bake: Place in the oven and bake for 35–40 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork. Bubbling around the edges is a good sign!
Serve: Let the cake cool slightly (5–10 minutes) before serving warm. Top with a scoop of vanilla or cinnamon ice cream, or a dollop of whipped cream if desired.
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