Snickerdoodle Apple Cobbler
The Idiot’s Guide to Cobbler.
guest: lindsay leli
Full Recipe Video:
Servings: 8-10
Ingredients:
Fruit Mixture:
7 cups peeled, medium sliced Granny Smith apples (3-4 large or 6-7 medium/small)
3/4 cup brown sugar (packed)
1/2 tsp. ground cinnamon
1 tsp. vanilla
1 tbsp. all-purpose flour
Topping:
Granulated sugar
Ground Cinnamon
1 roll refrigerated Pillsbury Sugar Cookie Dough
Crystal finishing sugar
Preheat oven to 375.
Spray with cooking spray (or grease) 9 1/2 inch deep-dish pie plate or foil pan.
In a large bowl combine apples with fruit mixture ingredients until apples are thoroughly coated. Poor apples into pie dish.
On a paper plate, add a generous heap of granulated sugar. Sprinkle ground cinnamon into sugar and mix until equally combined. Should be about equal parts cinnamon/sugar. This will be the coating for your snickerdoodle topping.
Slice cookie dough roll into round slices (between 1/4” and 1/2” thick). Dredge each side of your cookie slices into cinnamon/sugar mixture and place slices on top of your apple mixture until all apples are covered with your cookie top.
Sprinkle crystal finishing sugar on top of your cookie dough.
Bake for 50 minutes, until topping is slightly golden brown. Cool slightly, then serve with vanilla ice cream.
Notes:
This recipe is so simple, we have no notes. This will easily become one of your favorite holiday desserts in your arsenal. It’s sooo easy and sooo delicious.
