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 1/3 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.