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Snickerdoodle Apple Cobbler

Sweet, tender baked apples with a crunchy Snickerdoodle cookie crumble topping - This Apple Cobbler is the perfect dessert for fall.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Kristin


  • 6 cups thinly sliced apples granny smith, honeycrisp or pink lady work best
  • 1/3 cup granulated sugar + 2 tablespoons for topping
  • 1/3 cup packed brown sugar
  • 1/3 cup sifted flour
  • 3 tablespoon ground cinnamon divided
  • 1 teaspoon ground nutmeg
  • 1 pouch 1 lb. 1.5 oz Betty Crocker Sugar Cookie Mix
  • 1 stick 1/2 cup softened butter (room temperature - not melted)


  • 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.
  • Serve warm, cold or at room temperature, topped with vanilla ice cream and caramel sauce.