APPLE SNICKERDOODLE COBBLER

June 13, 2013 · 8 comments

in Dessert, Recipes

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Sometimes the simplest food ideas are the tastiest. It seems we’ve all discovered almost anything is good stuffed inside refrigerated crescent roll dough. (Self included, as seen in: garlic & spinach chicken puffs, crescent roll baked brie, broccoli & chicken braided bread, and taco croissants.)

This dessert doesn’t have crescent rolls, but the concept is just as genius-ly basic. Cookie dough plopped on top of apple slices makes a cookie crusted cobbler. It’s like your grandma’s cobbler, but crazier (and yet also easier).


Apple Snickerdoodle Cobbler from Rachel Schultz

Apple Snickerdoodle Cobbler
Serves 7-8

1/2 batch perfect snickerdoodle dough
4-6 apples, peeled and sliced
1/2 cup brown sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees. Arrange apple slices in an even layer in a 9×13 baking dish. Stir brown sugar and cinnamon into apples.

Apple Snickerdoodle Cobbler from Rachel Schultz

Roll snickerdoodle dough into 1 inch balls. Slightly flatten and place across the surface of the apples.

Apple Snickerdoodle Cobbler from Rachel Schultz

Bake for 35-40 minutes.

Apple Snickerdoodle Cobbler from Rachel Schultz

apple snickerdoodle cobbler
 
Author:
Serves: 7-8
Ingredients
  • ½ batch perfect snickerdoodles dough
  • 4-6 apples, peeled and sliced
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Arrange apple slices in an even layer in a 9x13 baking dish.
  3. Stir brown sugar and cinnamon into apples.
  4. Roll snickerdoodle dough into 1 inch balls. Slightly flatten and place across the surface of the apples.
  5. Bake for 35-40 minutes.

Modified from Baked by Rachel.

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