Snickerdoodle Apple Cobbler is a family favorite easy recipe that has just the right amount of sweet and tart. With tender baked apples with a crunchy Snickerdoodle cookie crumble topping, this is a perfect dessert for fall.
A few months ago, I shared a Sugar Cookie Berry Cobbler that was amazingly delicious. My entire family loved it. I knew I wanted to try that sugar cookie technique again for fall and apples were of course the perfect choice of fruit. Everybody loves a good Snickerdoodle, so I thought why not put all of those elements together?
The apples are mixed with sugar and cinnamon and layered in the bottom of a baking dish, similar to how you would make an Apple Crumble. The cobbler topping is made with cinnamon spiced sugar cookie dough instead of a biscuit like topping. Once baked, the cookie topping is both crispy and soft with a sweet apple filling.
We love to top this tasty dessert with vanilla ice cream or with whipped cream and a sprinkle of cinnamon. The recipe makes a lot, so it’s perfect for feeding a crowd or having a dessert on hand for snacking throughout the week.
What’s the Difference Between Apple Cobbler and Apple Crisp?
A crisp and a cobbler have a lot of similarities. They each have a fruit filling on the bottom and are topped with some kind of batter or dough and baked.
Crisps: This dessert, like the same suggests, has a topping that is intended to crisp up as it bakes. Usually a streusel like topping of rolled oats and nuts mixed with butter and flour. Try our single serve microwavable Apple Crisp in a mug!
Cobbler: A cobbler is topped with some kind of dough; usually a biscuit like batter. It both rises and sinks around the fruit. In the summer, Easy Peach Cobbler is our dessert of choice.
We’re obviously not using a batter for this apple cobbler but a cookie dough that is a little thicker than what is traditionally used.
Which Apples are Best for Baking?
Any baking apple will work for this dessert. I recommend Honeycrisp or Granny Smith, or even a mixture of the two. You want to use tart apples to contrast the sweetness of the cookie dough topping. Golden Delicious, Gala or McIntosh are also great options.
How to Make Apple Cobbler
Just 4 easy steps and you’re on your way to a fabulous fall dessert!
Mix the Apples. Thinly slice fresh, tart apples (no pie filling here!) and toss with white and brown sugar, cinnamon and flour then spread in a baking dish. The apple cobbler base similar to the base for an apple pie, but no rolling a delicate crust is required!
Mix the Topping. Combine a stick of softened butter with a package of sugar cookie mix (not the dough) and a whole bunch more cinnamon. Don’t add anything else to the dough. The butter will cook with it and it will be cookie-like, but more crumbly and crispy.
Assemble the Cobbler. Layer the apples in the bottom of a 13×9-inch baking dish and top with the cookie dough. Crumble it with your fingers or press the dough in a single layer.
Bake. Sprinkle a good amount of cinnamon sugar over the top and bake in a 350 degree oven for about 45 minutes.
Recipe Notes and Tips
It’s so easy, doesn’t require a ton of ingredients and is something everybody will want seconds on. Here are a few extra tips to keep in mind:
Top with vanilla ice cream and caramel sauce for the ultimate indulgence.
For something a little lighter, top with whipped cream or cool whip and a sprinkle of cinnamon.
Make the apple filling ahead of time and stored in the fridge for up to 3 days or frozen for up to 3 months.
Store baked apple cobbler in the fridge, covered, for up to 5 days or frozen for up to 6 months. Thaw overnight in the fridge and warm in the oven before serving.
6cupsthinly sliced applesgranny smith or honeycrisp are our favorites
1/3cuppacked brown sugar
17.5ouncepouch Betty Crocker Sugar Cookie Mix
1/2cupbuttersoftened to room temperature
2tablespoons ground cinnamon
Preheat oven to 350 degrees F and grease a 9" x 13" baking dish with nonstick cooking spray.
In a stand mixer, combine softened butter, sugar cookie mix and 1 tablespoon ground cinnamon at medium speed just until combined and crumbly. Set aside.
In a large bowl, whisk together 1 tablespoon cinnamon, nutmeg, flour, brown sugar and ⅓ cup of granulated sugar. Gently toss the sliced apples in the flour mixture until completely coated.
Spread apples evenly in the prepared baking dish. Top with crumbled sugar cookie mixture, careful to crumble, not press, the dough.
Combine 2 tablespoons granulated sugar with 1 tablespoon cinnamon and sprinkle evenly over the top.
Bake at 350 degrees for about 45 minutes, or until top is completely golden brown and apples are bubbly.
Apple filling can be prepared up to 3 days in advance and stored in the fridge. Baked cobbler should be covered and stored in the fridge for up to 5 days or in the freezer for up to 6 months. Serve either warm or cold, topped with vanilla ice cream or whipped cream.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.