Snickerdoodle Apple Cobbler
Snickerdoodle Apple Cobbler is a family favorite and an easy recipe with the right amount of sweet and tart. It's a perfect dessert for fall!
Servings: 8 servings
Ingredients
Apple Filling
- 6 cups thinly sliced apples granny smith or honeycrisp are our favorites
- 1 tablespoon ground cinnamon divided
- 1 teaspoon ground nutmeg
- 1/3 cup sifted flour
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
Topping
- 17.5 ounce pouch Betty Crocker Sugar Cookie Mix
- 1/2 cup butter softened to room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat oven to 350 degrees F and grease a 9" x 13" baking dish with nonstick cooking spray.
Topping
- In a stand mixer, combine softened butter, sugar cookie mix and 1 tablespoon ground cinnamon at medium speed just until combined and crumbly. Set aside.
Apple Filling
- In a large bowl, whisk together 1 tablespoon cinnamon, nutmeg, flour, brown sugar and 1/3 cup of granulated sugar. Gently toss the sliced apples in the flour mixture until completely coated.
- Spread apples evenly in the prepared baking dish. Top with crumbled sugar cookie mixture, careful to crumble, not press, the dough.
- Combine 2 tablespoons granulated sugar with 1 tablespoon cinnamon and sprinkle evenly over the top.
- Bake at 350 degrees for about 45 minutes, or until top is completely golden brown and apples are bubbly.
Notes
Apple filling can be prepared up to 3 days in advance and stored in the fridge.
Baked cobbler should be covered and stored in the fridge for up to 5 days or in the freezer for up to 6 months.
Serve either warm or cold, topped with vanilla ice cream or whipped cream.
Nutrition
Calories: 480kcal | Carbohydrates: 86g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 267mg | Potassium: 127mg | Fiber: 4g | Sugar: 56g | Vitamin A: 405IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg
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