 |  |  cut, in pan |
 |  |  cinnamon sugar |  peel & quarter apples |  apple mixture |
 apples ready to bake |  snickerdoodle cookie dough |  ready to bake |  small one ready to bake | small one baked |
Fresh apple filling with a SNICKERDOODLE COOKIE top crust (using a sugar cookie mix). COMFORT FOOD DESSERT that your family will love ~ especially with vanilla ice cream!
In the photos, I made a large one to take to my daughter (they have 5 teenagers), but also made a small one for my husband. I put red & green colored sugar on the one I took to the grandkids, since it's the week before Christmas.
APPLE SNICKERDOODLE Cookie Cobbler
1 pouch (17.5 oz) sugar cookie mix
1/2 cup (1 stick) butter, softened
1 large egg……………………………………1 tsp. ground cinnamon
TOPPING:
2 TB sugar…………………………………….2 tsp. cinnamon
OPTIONAL: colored sugar (I added red & green sugar here for Christmas)
***
10 cups peeled & sliced apples (about 7-8 med-large)
(I like to mix tart Granny Smith with sweeter red apples)
1/2 cup sugar…………………………………3 TB cornstarch
3 tsp. ground cinnamon…………………..…2 tsp. lemon juice or Fruit Fresh
1 tsp. vanilla extract
TIP re: APPLES ~ I peel them whole, then cut into quarters. Slice off the core and put the quarters into your food processor with the slicing blade.
***
Preheat oven to 375. Spray a deep dish 9x13” (or lasagna) pan with non-stick spray & set aside.
Mix together topping sugar and cinnamon in a small bowl and set them aside.
MAKE THE SNICKERDOODLE COOKIE DOUGH - Combine the snickerdoodle cookie mix, cinnamon butter, and egg in your electric mixer bowl. Beat until it somewhat forms together around the paddle. Set aside.
Put apples & rest of ingredients in another large bowl. Stir the ingredients together until the apples are well coated. Spread the coated apples evenly in prepared pan. Bake for 20 minutes.
Take the apples out of the oven. Take pieces of cookie dough (about 2 TB), rolling into a ball and flattening with your hand ~ then lay them on top of the apples. Sprinkle the top with the cinnamon sugar mixture. Put back into the oven and bake for another 15-17 minutes or until the topping is golden brown and the apple filling is bubbly. Cool 10 minutes on a wire rack before serving.
Serve warm or cold ~ great with ice cream on top
In the photos, I made a large one to take to my daughter (they have 5 teenagers), but also made a small one for my husband. I put red & green colored sugar on the one I took to the grandkids, since it's the week before Christmas.
APPLE SNICKERDOODLE Cookie Cobbler
1 pouch (17.5 oz) sugar cookie mix
1/2 cup (1 stick) butter, softened
1 large egg……………………………………1 tsp. ground cinnamon
TOPPING:
2 TB sugar…………………………………….2 tsp. cinnamon
OPTIONAL: colored sugar (I added red & green sugar here for Christmas)
***
10 cups peeled & sliced apples (about 7-8 med-large)
(I like to mix tart Granny Smith with sweeter red apples)
1/2 cup sugar…………………………………3 TB cornstarch
3 tsp. ground cinnamon…………………..…2 tsp. lemon juice or Fruit Fresh
1 tsp. vanilla extract
TIP re: APPLES ~ I peel them whole, then cut into quarters. Slice off the core and put the quarters into your food processor with the slicing blade.
***
Preheat oven to 375. Spray a deep dish 9x13” (or lasagna) pan with non-stick spray & set aside.
Mix together topping sugar and cinnamon in a small bowl and set them aside.
MAKE THE SNICKERDOODLE COOKIE DOUGH - Combine the snickerdoodle cookie mix, cinnamon butter, and egg in your electric mixer bowl. Beat until it somewhat forms together around the paddle. Set aside.
Put apples & rest of ingredients in another large bowl. Stir the ingredients together until the apples are well coated. Spread the coated apples evenly in prepared pan. Bake for 20 minutes.
Take the apples out of the oven. Take pieces of cookie dough (about 2 TB), rolling into a ball and flattening with your hand ~ then lay them on top of the apples. Sprinkle the top with the cinnamon sugar mixture. Put back into the oven and bake for another 15-17 minutes or until the topping is golden brown and the apple filling is bubbly. Cool 10 minutes on a wire rack before serving.
Serve warm or cold ~ great with ice cream on top
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