Banana Cookie Crust Apple Cobbler

Name: Banana Cookie Crust Apple Cobbler
Cook time: 10 Minutes
Yield: Makes 1
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Servings

Makes 1

Prep Time

10 Minutes

9 ea. Sienna Bakery Banana Cream Pie Cookie Dough Pucks
2.5 lbs. Honey Crisp Apple, cored and cut into 1/4
½ c. Sugar
¼ c. Light Brown Sugar
1 Tbsp. Lemon Juice
¼ tsp. Kosher Salt
¼ tsp. Chinese 5 Spice
1 tsp. Vanilla Extract
¼ tsp. Nutmeg
½ tsp. Cinnamon
2 Tbsp. Unsalted Butter
1 ½ Tbsp. Corn Starch
2 Tbsp. Caramel Sauce

Recipe Preparation

In a big mixing bowl, add the apples, sugar, lemon juice, salt, and spices and mix well.
Let fruit macerate covered for 1 hour.
Scrape fruit and ingredients from a bowl into a strainer/colander and set over a bowl to let drain.
In a medium sauce pot add liquid and butter and bring to a boil, lower heat to simmer and reduce liquid to 1/3-1/2 cup.
Take drained fruit and put back into bowl and toss with cornstarch till well mixed.
After liquid is reduced pour it over the apples.
Preheat your oven to 350*f (177*c)
In a pie pan pour the apple mixture in and bake for 20 minutes covered, remove and put 9 cookie pucks that are cut in 1/2 over the top of the apples.
Return to oven and continue to bake covered for an additional 40 minutes, removing the foil after 25 minutes.
Remove from the oven, drizzle caramel sauce over the top, and let cool for 30 minutes before serving.

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