• Preheat oven 176c |350f. Lightly grease an 9-inch skillet (or round pie dish) with butter/oil; wipe over excess with paper towel and set aside.
• Combine all Apple Pie Filling ingredients in a small saucepan. Bring to a boil; reduce heat and gently simmer while occasionally stirring, until apples have softened (about 10 minutes) and caramel has thickened.
• In the meantime, prepare cookie by combining the butter, sugar and vanilla into a large bowl, and whisk until light and creamy. Add the egg and whisk again until smooth.
• In another bowl, mix together the flour, baking powder and salt. Using a wooden spoon, stir flour into the batter and slowly mix until just combined (do not over beat). Spoon 2/3 the cookie dough into the pan.
• Pour the Apple Pie Filling over the cookie dough 1-inch from the edges. Spoon remaining cookie dough batter over the top of the apple mixture and sprinkle with cinnamon sugar (optional)
• Bake for 35-40 minutes until a toothpick inserted into the centre comes out slightly dirty. The cookie will be moist and fudgy when taken out, but will set and firm as it cools. Don't over bake or it will become dry.
• Once cooled, cut into 16 slices. Serve with Salted Caramel Apple Topping.
  

For the Caramel Sauce:

• Combine all ingredients into the same saucepan you used for the Apple Pie Filling. Bring to a boil; reduce heat and gently simmer until apple slices have softened and caramel has thickened.