Now that the days are shorter and the weather is getting colder, I really love to snuggle in and enjoy dishes that are warm and comforting. This Snickerdoodle Apple Cobbler is a perfect treat for this time of year. It makes your whole house smell amazing, and the contrast of soft, warmly spiced apples and toothsome snickerdoodle cookies is a match made in heaven.
Start with Granny Smith apples. This is my favorite kind of apple to use for baking, because of the tart flavor and firm texture. When you cook them, they keep their shape and don’t turn to mush.
Top the warm apple pie filling with snickerdoodle cookie dough! It’s soft and and a little gooey in the middle, with a slightly crunchy exterior that’s crusted with cinnamon sugar. The perfect accent for the warm apple filling!
Bake this Snickerdoodle Apple Cobbler until hot, bubbly, and golden brown, and scoop it into bowls to serve. It’s such a comforting winter dessert!
Snickerdoodle Apple Cobbler
yield: 8 servings
Prep time: 40 minutes
Cook time: 30 minutes
Level of difficulty: easy
For the filling
- 2 tbsp unsalted butter
- 10 Granny Smith apples, peeled, cored, & cut into eighths
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 2 tsp ground cinnamon
- Juice of 1 lemon
- Pinch of kosher salt
- 1 cup water
For the topping
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup plus 1 tablespoon granulated sugar (divided)
- 1 large egg
- 1 1/3 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 tsp ground cinnamon
To make the filling
- Place the butter in a large pot, and melt over medium low heat.
- Add the apples, sugar, cornstarch, cinnamon, lemon juice, and salt, and toss to coat.
- Pour in the water and cook, stirring, until the apples have softened slightly and the juices have thickened (about 10 to 20 minutes).
- Transfer the filling to a 2-quart baking dish, and top with snickerdoodle dough.
To make the topping
- Preheat the oven to 400 degrees F.
- Cream the butter and 1/2 cup of the sugar in a medium mixing bowl until very pale and fluffy (about 5 minutes).
- Mix in the egg until combined.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cream of tartar, baking soda, and salt.
- Mix until just combined.
- Use a spoon or cookie scoop to drop 2-tbsp sized balls of dough over the apple filling.
- Place the cinnamon in a small bowl, along with the remaining 1 tbsp of sugar.
- Stir the cinnamon and sugar together, and sprinkle evenly all over the cookie dough topping.
- Bake for 14 to 18 minutes, or until the topping is slightly golden.
- Serve warm.