Apple-Doodle Cobbler

While cruising through Pinterest for new Thanksgiving dessert ideas, I came across a recipe for an Apple Cobbler made with a Snickerdoodle topping - genius!  I loved the idea - but it was missing a few things that are needed to be a successful dessert in my house so I decided to alter it a little bit and try it out for tomorrow.  I swapped out the Snickerdoodle top to a recipe I have been using for years and then added some lemon juice to the apples (keeps them from browning and adds a little citrus kick).  Last but not least I decided to add a crumb topping... I looooove crumb toppings and a little extra butter never hurt anyone ;) Enjoy and Happy Thanksgiving!

Apple-Doodle Cobbler

Ingredients:

Cookie Ingredients (you can also use store bought or any recipe you love - this is my all-time favorite!)

       ¾ cup granulated sugar

       2/3 cup light brown sugar

       ½ cup butter, softened

       1 t. vanilla extract

       1 large egg

       1 ½ cups all-purpose flour (about 6 3/4 ounces)

       1 t. baking powder

       ½ t. ground cinnamon

       ¼ t. salt

       1/3 C granulated sugar

       1 ½ t. ground cinnamon

  Apple ingredients

                8C apples (roughly 6-8 apples depending on their size)

                   ¼ cup brown sugar

                   ½ t. cinnamon

  Crumb Topping

                    3 T. Flour

                  1 T. Sugar

                  dash of Salt

                 1 T. Butter at room temperature

  Directions:

  Preheat oven to 350 degrees.

  Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.

  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Put the cooking mixture in the fridge to chill.  Add 1/3 Cup of Sugar and 1 ½ t. of cinnamon in a small bowl and set aside.

  While the dough is chilling, add the brown sugar and ½ t. of cinnamon to a large bowl.  Peel, core and slice up your apples and add them to the brown sugar mixture making sure they are completely covered.  Add the covered apples to an butter greased 8x8 baking dish.

  Take the chilled dough out of the fridge and make 1 inch balls.  Roll each ball in the sugar and cinnamon mix and add on top of the apple mixture – slightly flattening the balls. 

  For crunch topping, combine flour, sugar and salt in a bowl. Cut in butter with a fork until mixture is crumbly. Sprinkle over the top of cobbler. 

  

   Bake for 45-55 minutes – when the apples are tender and the topping is a nice golden brown.  Let cool and serve with vanilla ice cream  - YUM!