Maple Butterscotch Apple Skillet Cookie Recipe with Warm Sauce

Apple Skillet Cookie

• 70 gms – 5 tbsp unsalted butter
• 60 gms – 1/3 cup brown sugar
• 60 gms – 1/3 cup granulated sugar
• 1 egg
• 1 ¼ tsp vanilla extract
• 135 gms – 1 cup all-purpose flour
• 1 pinch salt
• 1/3 tsp baking powder
• 1 big apple peeled and chopped
• 1 ¼ tsp cinnamon
• 50 gms – ½ cup walnuts toasted

Maple Butterscotch Sauce

• 50 gms – 3½ tbsp unsalted butter
• 75 gms – 6 tbsp brown sugar
• 65 ml – ¼ cup maple syrup
• 125 ml – ½ cup heavy cream

Extra

• Vanilla Ice Cream to serve optional

Apple Skillet Cookie

1. Grease a 19 cm (7.5″) skillet and set aside.
2. Beat the butter, brown sugar and granulated sugar until creamy.
3. Add the egg and vanilla extract and mix until combined.
4. In a separate bowl, whisk together the flour, salt, baking powder, cinnamon and toasted walnuts.
5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
   
6. Fold in the chopped apples.
7. Spoon the thick batter into the prepared skillet and flatten the top.
   
8. Bake in a preheated oven at 180°C (355°F) for 20–25 minutes, or until golden brown.
   

Maple Butterscotch Sauce

1. Combine the butter, brown sugar, maple syrup and cream in a saucepan over medium heat, stirring until the sugar dissolves.
2. Increase the heat to bring the mixture to a boil, then simmer on a low boil for 12–15 minutes until thickened.
   

Serving

1. Serve warm: top slices of the skillet cookie with a scoop of vanilla ice cream and drizzle generously with the maple butterscotch sauce.