This delicious apple crisp is like a skillet full of Autumn with fresh harvested apples and a cookie topping...country baking at it's best.
Preheat oven to 350 degrees
In a mixing bowl of a stand mixer or with a hand held mixer, cream together the butter, sugar and vanilla. In a small bowl whisk together the dry ingredients and mix them into the creamed butter until it resembles a crumbly texture. Cover and let rest in the refrigerator while prepping the apples.
Peel, core and slice the apples and put them in a large bowl, add the lemon juice, corn starch, sugar, brown sugar, vanilla, cinnamon, salt and melted butter and toss well.
Pour into a buttered or sprayed oven proof 10 or 12 inch skillet, 9X13 casserole or I used 6 3-1/2 inch individual cast iron skillets
Crumble the snickerdoodle topping all over the top and place the skillet on a sheet pan for added protection of any spill overs, cover with foil, tenting it so it doesn't touch the top of the skillet.
Place in the oven for 25 minutes, take out and remove foil and rotate and put back in the oven for another 20 to 25 minutes or until the topping starts to turn golden brown. Let cool for 15 minutes.
Serve with vegan or traditional ice cream or whipped topping of your choice