This 2-Ingredient Cookie Dough "Dump" Dessert Is So Brilliant
When the holidays roll around, it’s time to start thinking creatively — especially when it comes to baking. Store-bought cookie dough is a convenient shortcut that makes it easy to play around.
Enter: Chef Carla Hall’s smart cookie dough hack. The idea is simple: use cookie dough as a topping for your favorite canned pie filling, and bake it like you would a typical crisp or crumble! Hall first made this treat in early fall, but we still think it’s great for December. It is cookie season after all.
While Hall uses apple pie filling and homemade cookie dough, we wanted to test the concept with a package of refrigerated dough. Here’s how it went.
How to Make This Cookie-Topped Apple Crisp
Because Hall used homemade cookie dough, she added in oats to make the recipe more like a crisp. Although this is a great option, we used a package of refrigerated cookie dough. You’ll just want to be sure to let it sit out at room temperature for a few minutes before pressing it on the surface of the pie filling.
Once the filling is completely covered, bake at 325°F for about 30 minutes or until the cookie topping is golden-brown.
My Review of Carla Hall’s Cookie-Topped Apple Crisp
As someone who loves both chocolate- and apple-cinnamon-based desserts, this recipe is a dream and it would make a great dinner-party or holiday dessert. Like an apple crisp, it’s loosely constructed and best enjoyed with a spoon. This isn’t a slice-and-go dessert, but it is warm, gooey, crunchy, and satisfying without being too sweet or overcomplicated in its different flavors.
With canned apple pie filling and premade chocolate chip cookie dough, putting the dish together took all of 30 seconds, which was great! I did notice that the pre-made cookie dough took about 15 minutes longer in the oven than expected.
Because every oven is slightly different, if you need more time, I would recommend popping a layer of aluminum foil on top of your dish to prevent burning.
