Description
This Snickerdoodle Apple Cobbler combines the tartness of Granny Smith apples with a buttery, cinnamon-sugar spiced snickerdoodle cookie topping. The apples are sautéed in browned butter with brown sugar and warming spices, then baked under a soft, cinnamon-sugar coated cookie dough that crisps and caramelizes beautifully. Perfect served warm with vanilla ice cream, this dessert offers a delightful mix of sweet, tart, and spicy flavors with a tender, crumbly topping.
Ingredients
Scale
Apple Base
- 5-6 medium Granny Smith apples (about 35 oz peeled & sliced)
- 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 (for topping)
- ⅓ cup granulated sugar (for topping)
Instructions
- Prepare the Apple Base: Peel and thinly slice the apples and place them into a large mixing bowl. Heat ¼ cup butter in a small saucepan over medium heat until it begins to brown, indicated by brown flecks forming. Pour the browned butter over the apples, add lemon juice, and toss to combine evenly. Then add brown sugar, cornstarch, cinnamon, and nutmeg (if using). Toss again thoroughly to coat the apples with the mixture.
- Make Snickerdoodle Cookie Topping: Using a hand or stand mixer, beat the ½ cup butter and ¾ cup granulated sugar together until smooth and creamy, about 1 minute. Add the egg and ½ teaspoon vanilla extract, mixing until just combined. Slowly add the flour, cream of tartar, baking soda, and salt. Mix until a soft dough forms; if sticky, add an additional 1-2 tablespoons of flour until the dough is soft but not wet or overly sticky.
- Prepare Cinnamon Sugar for Topping: In a small bowl, combine 1 teaspoon cinnamon and ⅓ cup granulated sugar. Set aside for sprinkling over the cookie dough topping.
- Assemble the Cobbler: Preheat your oven to 375°F (190°C). Grease a cast iron skillet or a 9×13-inch baking pan. Pour the apple mixture into the prepared pan and spread to create an even layer. Flatten the snickerdoodle dough into pieces by hand and place them evenly over the top of the apples. Generously sprinkle the cinnamon sugar mixture over the dough pieces.
- Bake the Cobbler: Bake in the preheated oven for about 40 minutes until the apple mixture is bubbly and the cookie topping is golden brown and cooked through.
- Serve: Allow the cobbler to cool slightly. Serve warm, optionally topped with a scoop of vanilla ice cream for an extra indulgent treat.
Notes
- Storing & Reheating: Store leftover cobbler covered in the refrigerator for 3-5 days. Reheat individual portions in the microwave or reheat the entire pan covered with foil in the oven at 350°F for about 15 minutes until warmed through.
- Preparing in Advance: You can assemble the entire cobbler up to 12 hours in advance and refrigerate before baking. The cookie dough can also be prepared and frozen up to one week ahead for added convenience.
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
