Description
A delightful Snickerdoodle Apple Cobbler combining tart granny smith apples cooked in a spiced buttery base with a soft cinnamon-sugar Snickerdoodle cookie topping. This cozy dessert bakes to bubbly perfection and is best served warm, optionally with vanilla ice cream.
Ingredients
Scale
Apple base:
- About 5-6 medium granny smith apples (or tart red apples), peeled & sliced (about 35 oz)
- ¼ cup butter (salted or unsalted)
- 2 tbsp lemon juice
- ½ cup brown sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional)
Snickerdoodle cookie topping:
- ½ cup butter, room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 ⅓ cup all-purpose flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp vanilla extract
- 1 tsp cinnamon (set aside)
- ⅓ cup granulated sugar (set aside)
Instructions
- Prepare the Apple Base: Peel and thinly slice the apples, then place them in a large mixing bowl. Heat the butter in a small saucepan on the stove until it begins to brown and brown flecks appear. Pour the browned butter over the apples, add lemon juice, and toss to coat. Add brown sugar, cornstarch, cinnamon, and nutmeg, then toss again until apples are evenly coated.
- Make the Snickerdoodle Topping: Using a hand or stand mixer, beat butter and ¾ cup granulated sugar until combined and smooth, about 1 minute. Add the egg and vanilla extract, mixing until just combined. Add the flour, cream of tartar, baking soda, and salt, mixing again. If the dough is very sticky, add 1-2 tablespoons of flour until the dough is soft but not wet or excessively sticky.
- Prepare Cinnamon Sugar: In a separate bowl, combine the remaining ⅓ cup granulated sugar with 1 teaspoon cinnamon and set aside.
- Assemble the Cobbler: Preheat the oven to 375°F (190°C). Prepare a cast iron pan or spray a 9×13-inch baking pan. Pour the apple mixture into the pan, flattening as needed for a mostly even surface. Flatten pieces of the cookie dough by hand and place them over the apples, covering as evenly as possible. Sprinkle the cinnamon sugar mixture generously over the cookie topping.
- Bake: Bake the cobbler for about 40 minutes, until the filling is bubbly and the cookie topping is golden brown.
- Serve: Serve warm, ideally with a scoop of vanilla ice cream. Enjoy your comforting Snickerdoodle Apple Cobbler!
Notes
- Storing & Reheating: Store in the refrigerator, covered, for 3-5 days. Reheat individual pieces in the microwave or reheat the whole pan wrapped with aluminum foil in a 350°F oven for about 15 minutes until warm.
- Preparing in Advance: You can assemble the entire cobbler and refrigerate it for up to 12 hours before baking. The cookie dough portion can be made up to a week in advance and freezes well.
Nutrition
- Serving Size: 1 piece (approx. 1/12 of recipe)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 45 mg
