5 medium apples, peeled and sliced (Honeycrisp or Fuji work best)
2 tablespoons butter
¼ cup brown sugar
1 tablespoon maple syrup
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
1 tablespoon cornstarch
Topping
1 (12 oz) package of Eat Pastry Maple Brown Sugar White Chocolate Cookie Dough
1 tablespoon maple syrup
¼ cup chopped pecans or walnuts (optional)
Sprinkling of cinnamon-sugar
Instructions
Preheat the oven to 350°F. Grease a small 8-inch baking dish (or equivalent) and set aside.
In a skillet over medium heat, melt the butter. Add the apple slices, brown sugar, maple syrup, cinnamon, and vanilla. Stir until the apples are softened and glossy (about 5–6 minutes).
Sprinkle the cornstarch over the apple mixture and stir until it’s fully incorporated and the mixture is slightly thickened.
Transfer the apple filling evenly into the prepared baking dish.
On top of the apples, scoop chunks of the cookie dough and gently flatten them slightly with your fingers, spacing them so you leave small gaps for the filling to bubble through.
Drizzle the additional tablespoon of maple syrup over the cookie dough topping. Sprinkle with the chopped nuts (if using) and a light dusting of cinnamon-sugar.
Bake for 25–30 minutes, or until the cookie dough topping is golden and baked through, and you see the filling bubbling around the edges.
Allow it to cool slightly before serving—the filling will continue to thicken as it sits.