Snickerdoodle Apple Crumble

Prep Time: 20 Minutes

Time to Table: 6 Hours

Serves: 8


  • 17.9 ounce package snickerdoodle cookie mix
  • 10 tablespoons unsalted butter, softened
  • 2/3 cup Daisy Cottage Cheese
  • 4 ounces cream cheese, softened
  • 3 tablespoons sugar
  • 1 tablespoon all purpose flour
  • 1 teaspoon apple pie spice, divided
  • 1 large egg
  • 21 ounce can apple pie filling
  • 1 tablespoon powdered sugar


Heat the oven to 350 degrees. Coat a 9-inch pan with cooking spray. Combine the cookie mix (including the cinnamon sugar packet) and butter in a large bowl. Beat on medium-low speed for 30 to 60 seconds or until the mixture is crumbly. Reserve 1 cup of the crumb mixture. Press the remaining mixture into the bottom of the pan to form a crust. Bake for 12 minutes or until lightly browned. If the crust is puffed, gently press down the bottom with a small cup to flatten. Meanwhile, beat the cottage cheese, cream cheese, sugar, flour and 1/4 teaspoon of the apple pie spice in a large bowl at medium speed for 1 minute or until smooth and creamy. Add the egg; beat until blended. Pour into the bottom of the crust. Stir the remaining 3/4 teaspoon apple pie spice into the apple pie filling and spoon over the cheese layer. Sprinkle the reserved crumb mixture over the apples. Bake for 35 to 40 minutes or until golden brown. Cool completely on a wire rack. Refrigerate for 4 hours or overnight until chilled. Top with powdered sugar and serve.