You’re going to need at LEAST one slice.
If you are a fan of apple crisp à la mode, this dessert is for you. It combines all the wonderful flavors you love in one simple-to-make pie with an oatmeal cookie crust topped with vanilla ice cream, caramelized apples, and crunchy cookie crumbles.
This dessert is easy enough to make on a weeknight, but would be decadent enough to serve at a party.
Let me show you how it’s done.
To keep this dessert simple, the crust is made using a Betty Crocker™ Oatmeal Cookie Mix with a bit of chopped almonds and cinnamon tossed in for added crunch and flavor.
The cookie dough will serve two purposes in this recipe: part of it will be baked into a thick and chewy crust, and the rest will be scattered over a pan and baked until golden brown and crispy, then broken into crumbles and sprinkled on top of the pie.
When you pull the pan of baked cookie dough out of the oven you’ll need to let it cool before breaking it into the cookie crumbles. You’ll have a bit more than you need to top your pie, so go ahead and enjoy a handful. (I bet you’ll want to make an entire batch of cookie crumbles using another pouch mix, just to snack on.)
The cookie crust will be really thick and puffy when it comes out of the oven. If you want, you can press down on the crust using the bottom of a glass to indent the center so you have more room for ice cream.
Ya’ gotta wait to fill it, though, until the cookie has cooled completely.
Once it is ready, pile on the ice cream. You can leave it in scoops if you like the look of that.
Or, you can spread it out. Now, pop it into the freezer for a few hours to chill.
Don’t go take a break just yet; you need to caramelize your apples so they have time to cool before you serve the pie. The apples look nice cut into small pieces but could also be sliced if you prefer that look.
To ensure your caramel sauce is nice and thick, you’ll need to cook it just a bit longer than the apples, so pour the caramelized apples in a fine mesh sieve and allow all that lovely caramel sauce to drain off.
Now melt some butter in your hot skillet and stir in the flour. Add the caramel and stir for a few minutes until it’s nice and thick. You’ll know it’s ready when you can pull a spatula through the sauce and the spatula leaves a trail.
Now you have to be patient for a while to let the apples cool off.
When you are ready to serve this pie, remove it from the freezer and top it with all those glazed apples.
Then sprinkle on those crispy little cookie crumbles and drizzle on that rich and gooey caramel sauce.
Slice and enjoy. You can freeze any leftovers, just know that the apples will be frozen too. If you prefer, you can cut slices of the pie then top each slice with the apples, crumbles, and caramel sauce. Then just refrigerate the apples until you want another piece.