Tender apples are covered with a crisp snickerdoodle topping creating a fun and tasty dish every pie and cookie lover will enjoy.
1/2tspcream of tartar
2/3Call purpose flour
8Capplesroughly 6-8 apples depending on their size
1/4Clight brown sugar
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 dry ingredients. Mix until dry ingredients are blended into the dough well. Chill dough until easy to handle, at least several hours.
When ready to continue, preheat oven to 350F°.
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.