Description
This Snickerdoodle Cobbler is a comforting and delicious dessert combining the warm cinnamon-flavored snickerdoodle cookie dough with sweet apple pie filling and a drizzle of caramel sauce. Baked to golden perfection, it offers a delightful blend of soft cookie texture and fruity sweetness, perfect for family gatherings or cozy evenings.
Ingredients
Scale
Main Ingredients
- 1 package (17.5 oz) snickerdoodle cookie mix
- 1/2 cup (1 stick) salted butter
- 1 large egg
- 1 can (21 oz) apple pie filling
- 3 tablespoons caramel topping
- 2 teaspoons cinnamon sugar
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare an 8-inch baking dish by lightly spraying it with non-stick cooking spray to prevent sticking.
- Mix the Dough: In a mixing bowl, combine the snickerdoodle cookie mix, softened butter, and the egg. Mix thoroughly until the ingredients are well blended into a dough.
- Layer the Bottom Dough: Take half of the prepared dough and spread it in spoonfuls evenly across the bottom of the baking dish to create the base layer.
- Add Cinnamon Sugar: Sprinkle 1 teaspoon of cinnamon sugar evenly over the dough layer to infuse extra cinnamon flavor.
- Add Apple Filling and Top with Dough: Spread the apple pie filling evenly over the dough layer. Then drop spoonfuls of the remaining dough on top, distributing it across the filling.
- Finish with Toppings: Sprinkle the remaining 1 teaspoon of cinnamon sugar over the top dough and drizzle the caramel topping evenly across everything for a sweet finish.
- Bake the Cobbler: Place the baking dish in the oven and bake for 30 to 35 minutes until the cobbler is golden brown and bubbly.
- Cool and Serve: Allow the cobbler to cool slightly before serving warm for the best flavor and texture.
Notes
- You can substitute salted butter with unsalted butter and add a pinch of salt if desired.
- For a dairy-free option, use a plant-based butter alternative.
- Serve with vanilla ice cream or whipped cream to enhance the dessert experience.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
