Sometimes the simple food ideas can still be the tastiest. It seems we have all discovered almost anything is good stuffed inside refrigerated crescent roll dough. (Self included, as seen in crescent roll baked brie, broccoli & chicken braided bread, and taco crescents.) This dessert does not have crescent rolls, but the concept is just as genius-ly basic. Cookie dough dropped on top of apple slices makes a cookie crusted cobbler. It is like your classic cobbler, but crazier (and easier).
SNICKERDOODLE APPLE 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. Roll snickerdoodle dough into 1 inch balls. Slightly flatten and place across the surface of the apples. Bake for 35-40 minutes.
- ½ batch perfect snickerdoodle dough
- 4-6 apples, peeled and sliced
- ½ cup brown sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Arrange apple slices in an even layer in a 9x13 baking dish.
- Stir brown sugar and cinnamon into apples.
- Roll snickerdoodle dough into 1 inch balls.
- Slightly flatten and place across the surface of the apples.
- Bake for 35-40 minutes.
Adapted from Baked by Rachel