Apple Snickerdoodle Cobbler

By Niecer

Think of this as an apple crisp with the crisp topping replaced by snickerdoodle cookies that have spread into a perfect bubbled top crust, sealing in all of the wonderful juices and helping the apples become extra tender and flavorful. It’s out of this world amazing.

Ingredients

• Cookie ingredients:
• 1/2 tsp cream of tartar
• 1/8 tsp salt
• 1/2 tsp baking powder
• 2/3 C flour
• 1/4 C unsalted butter, softened
• 1/3 C sugar, plus 1/2C
• 1 egg
• 3/4 tsp cinnamon
• Apple ingredients:
• 8 C apples (roughly 6-8 apples depending on their size)
• 1/4 C brown sugar
• 1/2 tsp cinnamon

Details

Cooking time 45mins
Adapted from bakedbyrachel.com

Preparation

Step 1

Preheat oven to 350 degrees.

In a small bowl combine first four dry ingredients for the cookie dough. In a separate bowl or stand mixer, cream butter and 1/3 cup sugar. Add egg followed by premixed dry ingredients. Mix until dry ingredients are blended into the dough well. Set aside.

In a small bowl combine 3/4 teaspoon and 1/2 cup sugar. Set aside.

In a large bowl add 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Peel, core and slice apples. Add to brown sugar and cinnamon mixture, tossing to coat. Transfer apples to an 8x8 baking dish.

Form 1 inch balls of dough and roll in cinnamon-sugar mixture. Place coated dough balls on top of apples, press down lightly to slightly flatten.

Bake for 45-55 minutes or until apples are tender and cookie topping is lightly golden.

Allow to cool slightly prior to serving. Serve with optional whipped cream or ice cream. May be stored chilled for several days.