Snickerdoodle Apple Cobbler
This Snickerdoodle Apple Cobbler combines tender spiced apple filling with a crunchy snickerdoodle topping for a comforting dessert perfect for any occasion.
Ingredients
For the Apple Filling
- 6 cups peeled and sliced apples (Granny Smith or Honeycrisp work best) You can mix different apple varieties for texture.
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 2 tsp lemon juice Brightens flavor.
- 2 tbsp all-purpose flour To bind the filling.
For the Snickerdoodle Topping
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (melted)
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp ground cinnamon (for sprinkling on top)
Instructions
Preparation
- Peel, core, and slice the apples. In a large bowl, combine the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, lemon juice, and 2 tablespoons of flour. Toss until well-coated and set aside.
Prepare the Snickerdoodle Topping
- In another bowl, whisk together 1 cup of flour, sugar, baking powder, baking soda, salt, and cinnamon. Pour in the melted butter, egg, and 1 teaspoon of vanilla extract. Mix until a dough forms.
Assembly
- Preheat your oven to 350°F (175°C). Pour the apple mixture into a greased baking dish. Drop spoonfuls of the snickerdoodle dough over the top of the apples, covering most of the filling but allowing some to peek through.
Baking
- Place the cobbler in the preheated oven and bake for 35-40 minutes or until the topping is golden brown and the apples are bubbly.
Serving
- Once baked, remove the cobbler from the oven and let it cool slightly before serving. Enjoy it warm, perhaps with a scoop of vanilla ice cream for an extra treat!
Notes
You can store this cobbler in the refrigerator for up to three days. For longer storage, freeze portions wrapped in plastic wrap and aluminum foil. Thaw in the refrigerator before reheating.