Apple Snickerdoodle Cobbler
I’ve confessed many times over to making a seemingly obscene amount of apple crisps last year. And when it wasn’t apple crisp, it was pie. I can’t help it. My love for all things apple is just too great. I live for the moment the apple farm opens but even more so, that first bite of amazing homemade pie… or the like. I made a spin on my favorite pie, turning it into apple slab pie this year but I still wanted to switch things up with my favorite apple crisp. It’s hard to improve something that’s already so perfect but I wanted to try.
Two worlds came colliding together with this one. Pie meet cookie. I mean really. It was completely necessary. It rocked my world and I promise it’ll rock yours. For whatever reason, snickerdoodles get the raw end of the cookie deal. They’re by far one of my favorite cookies since they’re so light while still having just the right amount of subtle flavor. I can eat more in a single sitting than any other cookie, which isn’t necessarily a good thing but it means they’re good. So combining one of my favorite cookies with an apple dish just seemed right. Weird maybe but completely right.
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. Besides it being crazy scrumptious, it’s ridiculously easy to make too. Big bonus.
**Edited to add: If your dough is too sticky to handle at first, chill for 1-2 hours or until firm before rolling into balls.
Yield: Makes 1 8x8 cobbler or serves roughly 6-9
Cook Time: 45-55 minutes
Apple Snickerdoodle Cobbler
1/2 tsp cream of tartar
1/8 tsp salt
1/2 tsp baking powder
1/4C unsalted butter, softened
1/3C sugar, plus 1/2C
3/4 tsp cinnamon
8C apples (roughly 6-8 apples depending on their size)
1/4C brown sugar
1/2 tsp cinnamon
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.
I hope you enjoyed the ‘An Apple a Day’ party as much as I did! Be sure to stop by the main party page where links to every recipe shared this month are easily available. Have a happy and delicious apple season! :)