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!
