Snickerdoodle Apple Cobbler
With browned butter in the filling and a snickerdoodle cookie to top, this recipe takes a drool worthy twist on the classic apple cobbler we all love and look forward to every fall.
Servings: 12 servings
Ingredients
Apple base:
- About 5-6 medium granny smith apples (or tart red apples) (about 35 oz peeled & sliced)
- ¼ cup butter (salted or unsalted is fine)
- 2 tbsp lemon juice
- ½ cup brown sugar
- 2 TB 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
- 1 tsp cinnamon, set aside
- ⅓ cup granulated sugar, set aside
Instructions
Apple base:
- Peel and thinly slice the apples. Place in large mixing bowl.
- Heat up the butter in a small sauce pan on the stove until it begins to brown. There should be brown flecks throughout. Pour over apple mixture, add lemon juice, and toss.
- Add brown sugar, corn starch, cinnamon, and nutmeg. Toss again until apples are evenly coated.
Snickerdoodle topping:
- Using a hand or stand mixer, combine butter and 3/4 cup sugar. Beat until combined and smooth, about 1 minute. Add egg and vanilla. Mix again until just combined. Add the flour, tartar, baking soda, salt, and vanilla. Mix again. If the dough still seems very sticky, you may add an additional 1-2 tbsp flour, or until dough is soft but not wet or extremely sticky.
- In a separate bowl, combine remaining sugar and cinnamon. Set aside.
Assembly:
- Preheat oven to 375° F. Prepare a cast iron pan or spray a 9x13" pan.
- Pour apple mixture into pan. Arrange and flatten apples as needed to get a mostly flat top.
- Flatten pieces of the cookie dough with your hands and place over the apples. Sprinkle the top °generously with the cinnamon sugar mixture.
- Bake for about 40 minutes, until bubbly and topping begins to turn golden brown.
- Serve warm with a scoop of vanilla ice cream. Enjoy!
Notes
STORING & REHEATING:
Store in the refrigerator, covered, for 3-5 days. You can reheat by microwaving individual pieces or reheat the whole pan by covering the top with aluminum foil and heat in the oven at 350 F for about 15 minutes, or until warm.
PREPARING IN ADVANCE:
Yes, you can prep this in advance! Assemble the entire pan as if immediately baking, but instead of baking, cover and place in the fridge. You could prep in a morning or afternoon to have for a treat that night. While I haven't tried pushing the limit in the prep ahead category, I wouldn't recommend preparing more than 12 hours in advance to keep the apples and mixture fresh. You could prepare the cookie dough portion though a week in advance, and it even freezes well!