Snickerdoodle Apple Cobbler

 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. 



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.

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