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Apple Snickerdoodle Cobbler

Apple Snickerdoodle Cobbler

Craig and I both love chocolate, but every now and then, I really like a dessert with fruit in it.  Craig isn’t exactly opposed to this.  He will eat and enjoy fruit desserts, but that is only if there isn’t chocolate something to be had elsewhere in our kitchen.  His sweet tooth just prefers chocolate, and if I make a peach pie when we have chocolate cake out on the counter, Craig will eat the cake and leave the pie to me.  It wouldn’t be as big of a problem if I had Craig’s metabolism, but I don’t, so it is.  I try to either time my fruit dessert recipes for when we have company in town to help me eat it or for when we are fresh out of anything chocolate.

Thankfully, this wasn’t as big of a problem with this fruit dessert, because it’s that good.  I mean, what could possible be better than just a regular apple crisp (which I LOVE)?  Adding a cookie-type component to it!  And then you have Apple Snickerdoodle Cobbler!  Yum!

It took some time for Craig and me to come off of our holiday sugar high this year, but when we finally did, I knew I was ready to try something new.  I thought a fruit dessert would be good since it *feels* healthier than other desserts, and I was trying to block out any memory of the chocolate fest that was our Christmas vacation.  I came across this recipe, and I had to try it.  It looked so good, and the end result certainly did not disappoint.  The original recipe is from baked by rachel, and the cobbler ends up being kind of like apple crisp, but with the crisp topping replaced by snickerdoodle cookies.

Ingredients

Cookie Ingredients

  • 1/2 tsp cream of tartar (despite the name, this does not have dairy in it)
  • 1/8 tsp salt
  • 1/2 tsp baking powder
  • 2/3 cup flour
  • 1/4 cup unsalted butter softened
  • 1/3 cup sugar, plus 1/2 cup sugar
  • 1 egg
  • 3/4 tsp cinnamon

Apple Ingredients

  • 8 cups apples (roughly 6-8 apples, depending on size), peeled, cored, and sliced
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon

Directions

Preheat oven to 350 degrees.

In a small bowl, combine cream of tartar, salt, baking powder, and flour. In a separate bowl or stand mixer, cream the butter and sugar together.  Add the egg to the butter mixture, and then add the dry ingredient mixture.  Mix until the dry ingredients are blended into the dough well.  Set aside.

In a small bowl, combine 3/4 tsp cinnamon and 1/2 cup sugar.  Set aside.

In a large bowl, mix 1/4 cup brown sugar and 1/2 tsp cinnamon.  Add the apple slices to this mixture and toss to coat.  Transfer the apples to an 8×8 baking dish.

Form the dough into 1-inch balls and roll in the cinnamon-sugar mixture.  Place the coated balls on top on the apples, pressing down lightly to slightly flatten.

Bake for 45-55 minutes or until apples are tender and cookie topping is lightly golden.

Serve with whipped topping, ice cream, or plain.  Enjoy!

Baking Apple Snickerdoodle CobblerApple Snickerdoodle Cobbler

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Apple Pie Muffins

Apple Pie Muffins

With Craig being in medical school, we really don’t get to spend too much time together.  Recently, Craig has been trying to make more of an effort to be extra focused and productive while he does study so that our together time can actually be real “together time”…not Craig, me, and the third wheel of medical school notes and notecards.  We also want to be more intentional about how we spend the time we have together so that it is legitimate quality time and not wasted time vegging out on the couch and messing on our own computers.  We want to actually plan fun activities in advance so we can make the most of the little time we have.

Craig and I both love college football.  We could happily spend a date night at home watching a South Carolina game, and that might just be the perfect evening for us.  Or it might not.  Watching a South Carolina football game as Craig’s and my “together time” does in theory sound like a great idea since we both love football.  However, this date night idea is always a gamble. When a football game is really bad, Craig has a more difficult time than I do with not letting the outcome of the game affect his mood for the next couple hours.  He works to let the game go, but neither one of us is interested in having a football game make or break a date night, so we just never know if it will be a good or bad idea.

Of the last three South Carolina games, our game against UGA was the only “date-night” game, and the next two were games that we tracked online or watched on t.v., but Craig still studied and I did some work around the condo.  God clearly understood how desperately Craig and I needed quality time, because the South Carolina game against UGA was the only one of these past three that we won.  And we didn’t just win.  We obliterated them.  That game was a fabulous amount of fun to watch.  We enjoyed some egg salad sandwiches and a game of cribbage while we watched.

The game against LSU sucked, but we fought hard, and I was still proud.

Then there was the South Carolina game against Florida this past weekend.  That game was incredibly painful from beginning to end.  It was embarrassing…agonizing…horrific.  We will just leave it at that.  The one and only redeeming moment of the otherwise miserable three hours of a football game (if that’s what you want to call it) was tasting the batch of apple pie muffins I made to help distract myself from the massacre on t.v.

These muffins are unbelievably moist, but they also have a delightfully crusty streusel topping.  I adapted this recipe from allrecipes.com, making a few changes to my liking loving.  Please try them.  You won’t regret it.  I mean, how can you possibly go wrong when you are making a dessert-for-breakfast type of treat?!

Ingredients

Muffins

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 egg
  • 1 cup buttermilk
    • If you don’t have buttermilk, you don’t need to waste you time and money going to the store to get some.  Click here to see how easy it is to make your own dairy or nondairy buttermilk for baking!
  • 1/2 cup butter, melted
    • I used Fleischmann’s Unsalted Margarine.
  • 1 tsp vanilla extract
  • 1 1/2 cups packed brown sugar
  • 3-4 cups peeled and diced Granny Smith apples
    • The batter in this recipe is very sweet, so I highly recommend sticking to Granny Smith apples, or a least make sure to use something tart that will not get lost in the muffin.

Topping

  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 2 Tbsp butter, melted
    • Again, I used a combination of Fleischmann’s Unsalted Margarine and Blue Bonnet Light.  Either would work, but I was just using up the end of one stick and the beginning of another.

Directions

  1. In a large bowl, stir together 2 1/4 cups of flour, baking soda, salt, 3/4 tsp cinnamon, and nutmeg.  In a separate bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla, and 1 1/2 cups brown sugar until the sugar has dissolved.  Pour egg mixture and diced apples into flour mixture and stir until everything is well blended.
  2. Spoon batter into greased muffin pan(s), filling cups almost to the top.  For me, the batter ended up making 18 “regular-sized” muffins (a pan and a half).
  3. In a small bowl, stir together 1/2 cup packed brown sugar, 1/3 cup flour, and 1 tsp cinnamon.  Add in the 2 Tbsp melted butter, mixing until well blended.  It should be dark brown and clumpy.  Sprinkle over the top of the muffins.
  4. Bake 25 minutes at 375, or until the tops of the muffins spring back when lightly touched.  Remove from muffin pan to a cooling rack, and enjoy!

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