Apple Snickerdoodle Cobbler

Top your cobbler with cookie dough instead of biscuits for an extra-sweet surprise! MORE+ LESS-

Jocelyn Delk Adams

January 12, 2015

Fruit Mixture

cups peeled, medium-sliced Granny Smith apples (3 to 4 large or 6 to 7 small)

3/4

cup packed brown sugar

1/2

teaspoon ground cinnamon

teaspoon vanilla

teaspoon granulated sugar

1/4

teaspoon ground cinnamon

1/2

package (12 cookies) Pillsbury™ Ready to Bake!® refrigerated sugar cookies

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1

Heat oven to 375°F. Spray 9 1/2-inch deep-dish pie plate with cooking spray.
2

In large bowl, gently toss Fruit Mixture ingredients until apple slices are coated. Pour evenly into pie plate.
3

In small bowl, mix granulated sugar and 1/4 teaspoon cinnamon. Dip top of each cookie into sugar- cinnamon mixture; arrange on top of apple mixture.
4

Bake 50 to 55 minutes or until Topping is golden brown. Cool slightly before serving.

Try this cobbler with whatever apples you have on hand. If you use less-tart apples, adjust the brown sugar amount.
Make sure you serve the cobbler warm with a scoop of vanilla ice cream. It really takes this dessert over the top!