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Apple Skillet Cookie with Maple Butterscotch Sauce
Apple Skillet Cookie with Maple Butterscotch Sauce - the most comforting winter dessert ever.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
Cook Time
25
minutes
Total Time
40
minutes
Author
Manuela Zangara
Ingredients
Apple Skillet Cookie
70
gms
– 5 tbsp unsalted butter
60
gms
– 1/3 cup brown sugar
60
gms
– 1/3 cup granulated sugar
1
egg
1 ¼
tsp
vanilla extract
135
gms
– 1 cup all-purpose flour
1
pinch
salt
1/3
tsp
baking powder
1
big apple
peeled and chopped
1 ¼
tsp
cinnamon
50
gms
– ½ cup walnuts
toasted
Maple Butterscotch Sauce
50
gms
– 3½ tbsp unsalted butter
75
gms
– 6 tbsp brown sugar
65
ml
– ¼ cup maple syrup
125
ml
– ½ cup heavy cream
Extra
Vanilla Ice Cream to serve
optional
Instructions
Apple Skillet Cookie
Grease a 19 cm – 7.5” skillet and keep it aside.
Beat the butter, brown sugar and granulated sugar until creamy.
Add the egg and the vanilla extract.
In a separate bowl, whisk together the flour, salt, baking powder, cinnamon and toasted walnuts.
Slowly add the dry ingredients to the wet ingredients. Mix until incorporated.
Fold in the chopped apples.
Pour the thick batter into the prepared skillet and flatten it.
Bake in a pre-heated oven at 180°C – 355°F for 20-25 minutes or until golden brown.
Maple Butterscotch Sauce
Put the butter, brown sugar, syrup and cream in a saucepan and cook it over medium heat, stirring, until the sugar dissolves.
Turn the heat up and bring the mixture to a boil, continue cooking on a low boil for 12 to 15 minutes or until it thickens.
Serving
Serve the skillet cookie with a scoop of vanilla ice cream and the maple butterscotch sauce on the top.