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Snickerdoodle Apple Cobbler

Snickerdoodle Apple Cobbler
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 12
Cinnamon, sugar and apples are about as autumnal as a dessert can get. So why not combine everyone’s favorite cinnamon-sugar cookie, snickerdoodles, with apple cobbler? That was the thought that inspired this easy, crowd-size dessert, and thanks to the Betty Crocker Test Kitchens, this mashup works like a charm. The cookie dough crust bakes up cobbler style with a slight chewy top, fluffy center and a perfectly caramely bottom where the spiced apple mixture melds with the crust. So, you end up with deluxe apple cobbler topped with a snickerdoodle cookie crust. The only thing this dessert for 12 really needs is a big scoop of vanilla ice cream on top! Serve this warm from the oven, so your ice cream gets a little bit melty, and don’t be surprised if someone tries to lick their plate clean.
By Betty Crocker Kitchens
Updated June 4, 2019
Make With
Make With
Gold Medal Flour

Ingredients

Topping

  • 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • 1/2 cup butter, softened
  • 1 egg
  • 5 teaspoons sugar
  • 3/4 teaspoon ground cinnamon

Filling

  • 10 cups sliced peeled apples (10 medium)
  • 1/2 cup sugar
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoons lemon juice

Serve-Withs, if Desired

  • Vanilla ice cream or sweetened whipped cream

Steps

  • 1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In large bowl, stir cookie mix, softened butter and egg with spoon until soft dough forms. In small bowl, mix 5 teaspoons sugar and 3/4 teaspoon cinnamon until blended. Set aside.
  • 3
    In another large bowl, stir Filling ingredients until well coated. Spread evenly in baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some apple slices will show). Sprinkle sugar-cinnamon mixture on top.
  • 4
    Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving. Serve with ice cream or sweetened whipped cream.

  • Granny Smith apples were used in developing this recipe, but McIntosh, Braeburn, Honeycrisp or any other type of baking apple will do just fine. Baking apples are those that are firm enough to keep their shape in the heat of the oven, so your dessert doesn’t turn out mushy. Baking apples can be tart or sweet, so you can pick the one that best suits your tastes.
  • There’s no need to peel the apples used in this dessert, unless you prefer to do so.
  • When adding your topping, use a cookie scoop to make portioning cookie dough quick and consistent.
  • Cobblers are a classic American baked dessert made with fruit. Some are encased in pastry, pie-style, while others just get topped with biscuits or streusel. They’re cousins of other easy fruit desserts, like crisps, crumbles, betties, grunts, slumps, pandowdies and fools.

Nutrition Facts

Serving Size: 3/4 Cup
Calories
330
Calories from Fat
90
Total Fat
11g
16%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
190mg
8%
Potassium
95mg
3%
Total Carbohydrate
57g
19%
Dietary Fiber
1g
6%
Sugars
39g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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