Apple Snickerdoodle Cobbler Recipe
Adam Rifkin stashed this in Home Sweet Home!
Oh em gee, Rachel, this looks delicious!!!
YIELD: MAKES 1 8X8 COBBLER OR SERVES ROUGHLY 6-9
COOK TIME: 45-55 MINUTES
Apple Snickerdoodle Cobbler Ingredients...
Cookie ingredients:1/2 tsp cream of tartar 1/8 tsp salt 1/2 tsp baking powder 2/3C flour 1/4C unsalted butter, softened 1/3C sugar, plus 1/2C 1 egg 3/4 tsp cinnamon
Apple ingredients:8C apples (roughly 6-8 apples depending on their size) 1/4C brown sugar 1/2 tsp cinnamon
Preheat oven to 350 degrees.
In a small bowl combine first four dry ingredients for the cookie dough. In a separate bowl or stand mixer, cream butter and 1/3 cup sugar. Add egg followed by premixed dry ingredients. Mix until dry ingredients are blended into the dough well. Set aside.
In a small bowl combine 3/4 teaspoon and 1/2 cup sugar. Set aside.
In a large bowl add 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Peel, core and slice apples. Add to brown sugar and cinnamon mixture, tossing to coat. Transfer apples to an 8x8 baking dish.
Form 1 inch balls of dough and roll in cinnamon-sugar mixture. Place coated dough balls on top of apples, press down lightly to slightly flatten.
Bake for 45-55 minutes or until apples are tender and cookie topping is lightly golden.
Allow to cool slightly prior to serving. Serve with optional whipped cream or ice cream. May be stored chilled for several days.
OMG OMG OMG OMG OMG ... WANT!!!
Super easy and beloved by all who tasted it. I don't have a mixer, just did everything by hand.
I only used half the recommended amount of apples with the full amount of snickerdoodle dough, and really had very little dough left over. The amount of apples isn't the key here, it's the surface area you need to cover with the dough. Honestly I'd think 6 - 8 apples would be way too much for an 8x8" baking dish unless you enjoy cleaning cinnamon-apple syrup off the bottom of your oven.