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Snickerdoodle Apple Cobbler

Snickerdoodle apple cobbler layers cinnamon-sugar cookie dough over tender, spiced apples for a bubbling, golden dessert. Bake it in a 9x13-inch dish and let it rest before serving so the filling can settle.
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Prep Time 20 minutes
Cook Time 55 minutes
resting 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the pan
  • 1 nonstick cooking spray
For the apple filling
  • 3 lb apples such as Granny Smith and Honeycrisp, peeled, cored, and cut into 1/4-inch slices
  • 0.33 cup light brown sugar packed
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp apple pie spice
For the snickerdoodle topping
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar divided
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp cream of tartar
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 tsp ground cinnamon

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the pan
  1. Heat the oven to 375°F.
  2. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
Make the filling
  1. In a large bowl, toss the apples with the brown sugar, cornstarch, lemon juice, and apple pie spice.
  2. Spread the apple filling evenly in the prepared dish.
Make the snickerdoodle topping
  1. In a medium bowl, beat the softened butter with 3/4 cup of the granulated sugar until creamy, about 2 minutes.
  2. Beat in the egg and vanilla until combined.
  3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  4. Mix the dry ingredients into the butter mixture just until a soft dough forms.
  5. In a small bowl, stir together the remaining 1/4 cup granulated sugar and the cinnamon.
Assemble and bake
  1. Scoop the dough into 1 1/2-tablespoon portions and flatten each to about 1/2 inch thick.
  2. Arrange the dough portions over the apples with small gaps between portions.
  3. Sprinkle the cinnamon sugar evenly over the dough.
  4. Bake for 45–55 minutes, until the apples are tender, the filling bubbles, and the topping is golden and set; loosely cover with foil if the topping browns before the apples are tender.
  5. Let the cobbler rest for 20 minutes before serving.

Notes

For the best texture, use firm apples and let the cobbler rest before serving. Refrigerate leftovers for up to 4 days; freeze yes, wrapped well, for up to 3 months. For a dairy-free option, use a plant-based butter substitute.