Snickerdoodle Apple Cobbler
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Snickerdoodle Apple Cobbler – This EASY apple cobbler recipe is topped with snickerdoodle cookies instead of crumble. It’s the perfect fall dessert recipe!
I loooooove apple season. I really think it’s my favorite time of year. I can never get enough apple recipes. In fact, this is just one of a string of several I have in my queue and in my head. The possibilities for baking and cooking with apples are endless.
When KitchenAid came to me asking me to make you an apple recipe I had so many ideas. Then, all at once, my sugar cookie recipe popped into my head because I was thinking about snickerdoodles. And I realized that snickerdoodles and apple would be the perfect pairing.
That lightbulb moment resulted in this Snickerdoodle Apple Cobbler and oh my. Sometimes I’m right about flavor pairings and sometimes I’m riiiiiiight, if you know what I mean.
I was totally riiiiiight this time.
You want to know the funniest thing? People are shocked when they learn I have two KitchenAid Stand Mixers. They’re either shocked because why would anyone have two mixers (I don’t know, because they bake for a living?) or they shout “You have two mixers!” in a voice that makes me think they think I didn’t know I have two. Like somehow the first gave birth in the night and all of a sudden there are two full grown mixers on my counter.
(I’ve gotta say, my mixer is my #1 most used appliance. Having two has saved my behind more times than I can count, especially when I was writing my book.)
Here are the two little bundles of joy, working together to make this cobbler:
Making a snickerdoodle apple cobbler is something you’re going to want to make every year!
The secret to pretty much all of my apple recipes is partially cooking the apples first!
I do not like crunchy apples. I do not like them in a pie. I do not like them in a cake. I do not like them in a cobbler. I do not like crunchy apples.
How do you pre-cook apples for cobbler or pie?
- For this cobble recipe I just melted butter and brown sugar in a frying pan and cooked the apples until they just started to get translucent.
- If you like your apples really mushy, cook them longer.
- If you like them crunchy you can cook them less.
Then you pour the apples in a baking dish and you drop the cookie dough all over the top, like a cobbler.
Then comes the snickerdoodle part: you sprinkle the top with cinnamon sugar.
Simply top the apples with my best snickerdoodle cookie dough! The combination of cinnamon sugar and sugar cookie with the apples tastes AMAZING.
And then this happens:
And then you
hide in a closet to eat the rest share it with friends at a party. Pretty cool, huh?
This snickerdoodle apple cobbler recipe is the perfect NEW way to enjoy an easy apple cobbler!
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Snickerdoodle Apple Cobbler
For the Apples
- 1/4 cup unsalted butter
- 6 Granny Smith apples, peeled and sliced thin — or your favorite flavor
- 1/2 cup brown sugar — packed
- 1 teaspoon cinnamon
For the cobbler
- 3/4 cup unsalted butter — softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups flour
For the topping
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350°F.
- Melt 1/4 cup of butter in a large skillet over medium-low heat. Add the sliced apples, brown sugar, and 1 teaspoon cinnamon. Toss to coat. Cook for 5-8 minutes over medium-low heat, stirring often, until the apples just become translucent. Set aside to cool while you make the topping.
Make snickerdoodle topping:
- Cream 3/4 cup butter and 3/4 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and extract. Mix in baking soda, cream of tartar, and salt. Slowly mix in flour.
- Pour apples into a 9x13” baking dish. Spoon tablespoons of the cookie dough mixture evenly over the top in a single layer.
- Mix remaining 1/3 cup granulated sugar and 2 teaspoons cinnamon in a small bowl. Sprinkle evenly over cookie dough.
- Bake for about 24-26 minutes until the cookie dough starts to brown. Cool slightly before serving. Serve warm with ice cream or whipped cream. Store in refrigerator loosely covered for up to 3 days.