Apple Snickerdoodle Cobbler

(16)

15 reviews

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

Jocelyn Delk Adams

January 12, 2015

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

1/2: package (12 cookies) Pillsbury™ Ready to Bake!® refrigerated sugar cookies

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.

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!

No nutrition information available for this recipe

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