Ingredients
FOR THE APPLES
- ¼ cup unsalted butter
- 6 Granny Smith apples, peeled and sliced thin (or your favorite apples)
- ½ cup brown sugar packed
- 1 teaspoon cinnamon
FOR THE COBBLER
- 3/4 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 cups flour
FOR THE TOPPING
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
INSTRUCTIONS
1. Preheat oven to 350 Degrees F
MAKE APPLES
Melt ¼ cup of butter in a large skillet over medium-low heat. Add the sliced apples, brown sugar, and 1 teaspoon cinnamon. Toss to coat. Cook for 5-8 minutes over medium-low heat, stirring often, until the apples just become translucent. Set aside to cool while you make the topping.
MAKE SNICKERDOODLE TOPPING
1. Cream ¾ cup butter and ¾ cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and extract. Mix in baking soda, cream of tartar, and salt Slowly mix in flour.
2. Pour apples into a 9.13” baking dish. Spook tablespoons of the cookie dough mixture evenly over the top in a single layer.
3. Mix remaining 1/3 cup granulated sugar and 2 teaspoons cinnamon in a small bowl. Sprinkle evenly over cookie dough.
4. Bake for about 24-26 minutes until the cookie dough starts to brown. Cool slightly before serving. Serve warm with ice cream or whipped cream. Store in refrigerator loosely covered for up to 3 days.