Oh. My. Goodness. It's a sin how good it was. So I decided to reprise it this year, and share it with all of you.
I enlisted the help of my 4-year-old and 20-month-old nieces, and had an absolute blast making such a scrumptious afternoon treat.
APPLE SNICKERDOODLE COBBLER
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup flour
- 1/4 cup unsalted butter, softened
- 1/3 cup, plus 1/2 cup sugar
- 1 egg (farm fresh is always best)
- 3/4 teaspoon cinnamon
APPLE FILLING INGREDIENTS:
- 8 cups apples (I used six: 1 Ginger Gold, 1 Elstar, 3 Honeycrisp, 1 Swiss Gourmet)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- Mix together the first four cookie ingredients (cream of tartar, salt, baking powder, flour) and set aside.
- Using a hand mixer or stand mixer, cream the softened butter and the 1/3 cup sugar.
- Add the egg. Combine.
- Mix in the combined dry ingredients (from Step 1) until fully incorporated.
- Refrigerate the cookie dough for several hours. (Mine chilled for four hours.)
- Relax: take a nap, walk the dog, bingewatch Netflix, come visit us at the Orhcard (and get your apples for the next step). Do whatever tickles your fancy to kill time until the dough is easy to handle.
- Once the dough has been chilling a while and you're ready to continue, grab it out of the fridge and preheat your oven to 350 degrees.
- Combine the 3/4 teaspoon cinnamon and 1/2 cup sugar (from cookie ingredients) in a small bowl and set aside for later.
- Mix the brown sugar and 1/2 teaspoon cinnamon in a large bowl. Peel, slice and core the apples and add them to the bowl with the brown sugar/cinnamon mixture; toss to coat.
- Place the apples in an 8x8 baking dish.
- Return to the cookie dough: roll into 1-inch balls and coat with the cinnamon/sugar mixture. Using your hands, flatten the balls slightly and place on top of apples. (I had a lot of the cinnamon/sugar left over, so I sprinkled some of it on the top.)
- Bake for about 45 minutes, or until the topping is a nice golden-brown.