🍎 Apple Snickerdoodle Dump Cake 🍎
Ingredients
6 cups peeled and thinly 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) package snickerdoodle cookie mix (including the cinnamon-sugar packet)
½ cup unsalted butter, melted
1 cup coarsely chopped pecans or walnuts (optional but recommended)
Optional for serving: whipped cream, vanilla ice cream, or caramel sauce
Instructions
Prep & Preheat: Preheat your oven to 350°F (175°C). Lightly grease an 11×7-inch baking dish or similar 2-quart casserole dish.
Prepare the Apple Layer: In a large bowl, gently toss the sliced apples with brown sugar, granulated sugar, orange juice, and lemon juice until evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
Make the Topping: In a medium bowl, combine the snickerdoodle cookie mix with the included cinnamon-sugar packet (do not add water or eggs—this is a dry mix only). Sprinkle this mixture evenly over the apples.
Add Butter & Nuts: Drizzle the melted butter evenly over the dry topping—don’t stir. Scatter the chopped pecans or walnuts on top for added crunch and richness.
Bake: Place in the center of the oven and bake for 35–40 minutes, or until the topping is deep golden brown and the apples are bubbling and tender when pierced with a fork.
Serve: Let cool for 10–15 minutes before serving. Enjoy warm with a dollop of whipped cream, a scoop of ice cream, or a light drizzle of caramel for extra indulgence.