I am definitely more of a chocolate fan than I am a candy person, but something about caramel and apples screams autumn.
I didn’t even really like apples until last year when I went apple picking with my friend and I ate them right after picking them.
There’s something about a fresh-picked apple that is just incomparable. So if you make this skillet cookie, do it the day after you go apple picking (that way you can check ‘pick apples’ and ‘autumn baking’ off your fall bucket list… And maybe also ‘eat an entire cookie by myself’)
This cookie is packed with brown sugar and all that warm richness that you’d find in caramel.
Lots of cinnamon and fresh apples make this cookie a true autumn treat. And it’s baked in a skillet- there isn’t anything more rustic and cozy than a skillet, let’s be real.
Topped off with easy sugared pecans, this is a September must. Enjoy!!
- ½ cup vegan butter (= one stick)
- 1 cup brown sugar
- ½ cup maple syrup
- 1 tbsp cornstarch + 2 tbsp water (= one egg)
- ¼ tsp salt
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 apple, peeled and diced
- 1 tsp vanilla
- 1 tsp butter
- 1-2 tsp brown sugar
- Scant ¼ cup pecans, chopped or crushed
- Preheat oven to 350 F.
- Cream together vegan butter and brown sugar using an electric mixer until fluffy, 3-5 minutes. Add in maple syrup and beat for another minute.
- Add cornstarch egg, salt, flour, oats, and baking soda and mix till well combined.
- Stir in cinnamon, apple, and vanilla. Pour into a 10-inch cast iron skillet and bake for 25-30 minutes.
- Cool on a wire rack.
- For sugared pecans, microwave butter and brown sugar for 20 seconds. Stir, and return to microwave for 1-2 minutes, until butter is spluttering. Immediately add pecans and stir until coated and sticky.
- Top cookie with pecans and sliced apple, if desired.