Apple Snickerdoodle Dump Cake (Print Format)
Baked cinnamon apples topped with snickerdoodle crumble and nuts, a cozy treat perfect with ice cream.
# Ingredients:
→ Base Ingredients
01 -
6 cups peeled, thinly sliced tart apples (Granny Smith recommended)
02 -
⅓ cup packed dark brown sugar
03 -
¼ cup granulated sugar
04 -
¼ cup fresh orange juice
05 -
1 tablespoon fresh lemon juice
→ Topping Ingredients
06 -
1 (17.9 oz) package snickerdoodle cookie mix (includes cinnamon-sugar packet)
07 -
½ cup unsalted butter, melted and cooled
08 -
1 cup coarsely chopped pecans or walnuts (optional)
→ Serving Suggestions
09 -
Vanilla ice cream or cinnamon ice cream
10 -
Extra cinnamon-sugar (optional)
# Steps:
01 -
Heat oven to 350°F (175°C). Lightly grease an 11x7-inch or 9x9-inch baking dish with butter or nonstick spray.
02 -
In a large bowl, gently toss sliced apples with brown sugar, granulated sugar, orange juice, and lemon juice until evenly coated. Pour into the prepared dish and spread into an even layer.
03 -
Open the snickerdoodle mix and pour contents — including the cinnamon-sugar packet — into a medium bowl. Stir together to combine. Evenly sprinkle the entire mixture over the apples. Do not stir.
04 -
Slowly drizzle melted butter evenly across the surface, letting it seep into the dry mix. Scatter chopped nuts over the top for crunch and richness.
05 -
Place dish in oven and bake for 35–40 minutes, or until the topping is deeply golden, the edges are bubbling, and apples are fork-tender.
06 -
Let cool 10–15 minutes before serving. Scoop into bowls and crown each portion with a generous scoop of vanilla or cinnamon ice cream. Optional: dust with a pinch of cinnamon-sugar.
# Tips:
01 -
The combination of orange juice and lemon juice adds brightness and balances the sweetness.
02 -
Toasting the nuts enhances their depth and flavor.