Yes, I realize that it isn’t fall right now but that couldn’t stop me from making a deliciously wonderful apple recipe. I posted a poll over on Instagram asking what to make with our plethora of apples and Snickerdoodle Apple Cobbler was the top contender! Ask and you shall receive, folks. I used these two recipes for inspiration for our recipe but added a little twist of our own too. 
I’m usually not an apple peeler kind of lady but I do feel like it’s necessary in baked goods like this. Otherwise, the peel kind of slides off and gets weird when it cooks. I usually just use a crappy little peeler from the grocery store or a paring knife. kAlso, let’s just acknowledge how cute my nails are from Zoom Mani.
Careful when letting your toddler help mix the sugary apples because she might steal one or two or three. But, bonus points because she’s entertained and helping while I can prepare the other part of the snickerdoodle cobbler. It’s really the best of both worlds.
Baby O can’t help with this part but that’s okay. Toss your sugary apples into a pot or pan on the stove and let them cook with about a tablespoon of butter. Make sure to get all the yummy sugary-ness out of the glass bowl for optimal flavor.
When you cut your apples, make sure you chop them to similar sizes so they cook evenly. Toss them around in your pot for about 6-8 minutes until they get a little soft. They will cook more in your cobbler so you just want them to be a little soft.
After you cook your apples, you can toss them in the baking dish and set aside so they cool just a little bit while you make the snickerdoodle topping. Also, these are just a great recipe on their own! You could totally serve these as a side dish at lunch or dinner for a different option.
Oh, I just love making fresh dough of any sort. For cookie dough, you want to make sure you cream your butter and sugar super well. Like, longer than you even think you should. It will make sure your cookies are perfectly combined and the desired texture. On the flip side, when you combine the butter/sugar with the dry ingredients, you want to JUST mix til combined otherwise your cookies will be dry and not so good.
Yum, this dough is so perfectly sweet and delicious. It’s good enough to eat raw but I guess maybe don’t do that unless you are enjoying it from Cookie Do in NYC. And if you do that, please bring me back some confetti flavor, thanks.
Next, you grab your cookie scoop and just layer on balls of snickerdoodle dough until fully covered and your dough is gone! If you don’t have a cookie scoop, you can just make balls of dough with a spoon and your hand. But, go buy a cookie scoop for like $5 at Target, Wal-Mart or even your local grocery store. I only have one size that I use for everything but should probably invest in some various sizes.
Now for the best snickerdoodle part! Grab your cinnamon sugar shaker and cover all the cookie dough balls to your desired amount. I put on many many layers because I love a good cinnamon sugar flavor. You can add more cinnamon or less sugar, whatever your prefer.
Now for the cooking part – heat your snickerdoodle apple cobbler in the oven for 40-45 minutes and be sure to fully check for doneness. The liquid of the apples can cause the middle part of the snickerdoodle to cook slower than the rest so just make sure you double check. Unless you are like me and don’t mind a little raw cookie dough. I’m joking, mostly.
Yummm, a layer of warm cinnamon apples topped with soft snickerdoodles is the dessert you never knew you needed so bad. This dish also stays really well overnight or even two days later. It’s definitely a great potluck recipe if you are heading to any cookouts this spring or summer.
My only complaint is that I didn’t have any fresh whipped cream to throw on top. That would have seriously taken it to the next level. Even a cinnamon whipped cream, YUM. When you make this dessert, be sure to tag us on Instagram and Facebook!
- 1 1/2 - 2 pounds of apples, any flavor, peeled and sliced evenly
- 1/3 cup brown sugar
- 1 Tablespoon ground cinnamon
- 1 Tablespoon butter
- 2 sticks butter
- 1 1⁄2 cups sugar
- 2 large eggs
- 2 3⁄4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 Tablespoons sugar
- 1 Tablespoon cinnamon
- 1 teaspoon vanilla extract
- Mix sliced apples, brown sugar, and cinnamon in large bowl until fully coated.
- Add 1 Tablespoon of butter to pot and add sugary apples. Cook 6-8 until apples are cooked.
- Add cooked apples to baking pan and let cool while you prepare the snickerdoodle topping.
- Preheat to 350 degrees F.
- Cream butter and sugar in stand mixer for 4-5 minutes until fully combined. Add vanilla extra and eggs and mix until combined.
- In a separate bowl, mix flour, cream of tartar, baking soda, and salt.
- Gently mix dry ingredients to butter/egg mixture until combined, careful not to overmix.
- Quickly scoop snickerdoodle dough on top off cooked apples in baking dish. Generously sprinkle cinnamon and sugar on top of snickerdoodle dough until desired amount.
- Bake in oven for 40-45 minutes, making sure that all cookies are fully cooked.
- Serve warm with fresh whipped cream!
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