Snickerdoodle Apple Cobbler

This Snickerdoodle Apple Cobbler is a fun new way to eat apple cobbler! Cooked apples are topped with snickerdoodle cookie dough and baked for a delicious fall or anytime dessert.

Course Dessert

Cuisine American

Keyword apple, cobbler

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings servings

Calories 448kcal

Author Dorothy Kern

Cost $8-12

Ingredients

For the Apples

1/4 cup unsalted butter
6 Granny Smith apples, peeled and sliced thin (or your favorite apples)
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

Instructions

Preheat oven to 350°F.

Make apples:

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.

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