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Snickerdoodle Apple Cobbler

Snickerdoodle apple cobbler pairs tender, spiced apples with a soft cookie topping and a crisp cinnamon sugar finish. The topping bakes over the fruit in a 9x13-inch dish until golden, with small gaps that let the filling bubble around the edges.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting 20 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 3 lb Granny Smith or Honeycrisp apples peeled, cored, and cut into 1/4-inch slices
  • 0.5 cup light brown sugar packed
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch
  • 1 tsp apple pie spice
For the snickerdoodle topping
  • 2.75 cup all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp table salt
  • 1 cup unsalted butter softened
  • 1.75 cup granulated sugar divided (1 1/2 cups for the dough and 1/4 cup for the cinnamon sugar)
  • 1 egg large
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
Make the apple filling
  1. Toss the apples with the brown sugar, lemon juice, cornstarch, and apple pie spice.
  2. Spread the apple mixture evenly in the prepared dish.
Make the snickerdoodle topping
  1. Whisk the flour, cream of tartar, baking soda, and salt together in a medium bowl.
  2. In a large bowl, beat the butter with 1 1/2 cups of the granulated sugar until light and fluffy, about 2 minutes.
  3. Beat in the egg and vanilla.
  4. Add the flour mixture to the butter mixture and mix just until a soft dough forms.
Assemble and bake
  1. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl.
  2. Flatten 2-tablespoon portions of dough into disks and arrange them over the apples, leaving small gaps between them.
  3. Sprinkle the cinnamon sugar over the dough and bake for 55–65 minutes, until the topping is golden, the filling bubbles around the edges, and a knife slides easily into the apples; loosely tent with foil if the topping browns too quickly.
  4. Let the cobbler rest for 20 minutes before serving.

Notes

For even baking, slice the apples uniformly and leave the small gaps between dough disks. Refrigerate covered for up to 4 days; freezer: yes, freeze portions for up to 3 months. For a gluten-free option, use a 1:1 gluten-free baking flour blend.