I make something I call "fake" apple pie. It is really easy! I DO NOT measure anything. I eyeball the amounts by how much or many I need to make.

I peel, cut & slice some apples, however many I have or feel like doing. Then add the brown sugar, add more if it doesn't look like enough. Add a little cinnamon, more if needed. Start with a smaller amount and add more if needed. Make some cinnamon sugar. You can make as much or as little as you feel like making, just add more apples or more sugar cookie dough. It is delicious!
Ingredients:
1 roll of refrigerated sugar cookie dough
Apples
brown sugar
cinnamon
white sugar
Peel, core & slice apples. Put in bowl. Put a scoop of brown sugar in bowl. Add some cinnamon. Mix together.

Pour in pie plate, lined muffin cups, or other pan. Cut sugar cookie dough into slices. Top apples with cookie dough. Mix cinnamon and white sugar (make cinnamon sugar). Sprinkle cookie dough with cinnamon sugar. Bake in a 350 degree oven for about 20 minutes or until done.
Enjoy. My kids (both VERY PICKY) LOVE this.

It was the only thing my daughter would want to take to school when Johnny Appleseed was celebrated in elementary school.
You can also add a can of whole berry cranberry sauce to the apples.
I also make this recipe
http://www.bettycrocker.com/recipes/fabulous-fruit-bars/6941a87f-5bf2-4a15-abc0-5f3f06eaacc0
Fabulous Fruit Bars
Base
2 pouches (1 lb 1.5 oz each) Betty Crocker® sugar cookie mix
1 cup butter or margarine, softened
1/2 teaspoon almond extract
2 eggs
Filling
1 can (21 oz) cherry pie filling
Topping
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond extract
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir base ingredients until soft dough forms. Press half of dough in bottom of pan. Spread pie filling over dough. Drop remaining dough by teaspoonfuls over filling. Bake 45 to 50 minutes or until golden brown. Cool 10 minutes.
In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature.