Snickerdoodle Apple Cobbler

By vealam

Ingredients

• 1 cup unsalted butter, softened and divided
• 6 Granny Smith (or your favorite flavor) apples, peeled and sliced thin
• 1/2 cup brown sugar, packed
• 3 teaspoons cinnamon, divided
• 3/4 cup + 1/3 cup granulated sugar, divided
• 1 egg
• 1 tablespoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 cups flour

Details

Servings 8
Cooking time 45mins
Adapted from crazyforcrust.com

Preparation

Step 1

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.

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.