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