Snickerdoodle Apple Cobbler is a tasty twist on a delicious apple cobbler. Sweet apple pie filling baked between layers of with Snickerdoodle cookie dough then topped with caramel drizzle and vanilla ice cream!
Making apple cobbler with pie filling is a fun way to save time in the kitchen and still get the delicious flavors you want. There’s less prep and cook time needed when you make an easy cobbler with pie filling!
The combination of cinnamon sugar snickerdoodle cookie dough and caramel sauce has this snickerdoodle apple cobbler tasting like fall. It’s the perfect autumn time dessert, and best served with a scoop of vanilla ice cream.
Making This Snickerdoodle Apple Cobbler
This easy snickerdoodle apple cobbler uses canned apple pie filling and our favorite recipe for Snickerdoodles. It’s simple and the dessert comes together quickly. Half the cookie dough goes on the bottom of a 9×13 pan. Then you top it with apple pie filling and the remaining Snickerdoodle dough. Quick dust of cinnamon sugar on top, then it’s baked. I drizzle mine with caramel then add some vanilla ice cream!
Snickerdoodle Apple Cobbler Ingredients
— butter: I prefer real salted butter. You’ll need 1 stick, which is 1/2 cup
–butter flavored shortening: you’ll also need 1/2 cup shortening as it improves the texture of cookie dough.
— granulated sugar: 1 1/2 cups sugar is what you’ll use in the Snickerdoodle cookie dough
–1 TBSP vanilla
–2 3/4 cups flour
–2 tsp cream of tartar: to get that signature Snickerdoodle texture, you’ll need cream of tartar.
–1 tsp baking soda: used for leavening, or making the cookie dough puff up
–1/2 tsp salt
–cinnamon-sugar mixture (1/2 cup sugar + 2 TBSP cinnamon)
–apple pie filling: you’ll need two 20-oz cans apple pie filling. If you’re using homemade apple pie filling, you’ll want a rounded 4.5 cups.
–caramel sauce, for topping (see my recipe for the BEST Homemade Caramel Sauce here!)
How to Make Snickerdoodle Apple Cobbler
Preheat your oven to 375 degrees F and spray a 9×13 glass pan with non-stick cooking spray. (If using a darker pan, decrease temp to 350°F)
With a hand mixer, cream together the butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, baking soda and salt.
Take about 2/3 of the snickerdoodle dough and press it flat into the bottom of the 9×13 pan, pressing against the edges so that they rise just a bit around the sides of the pan. Sprinkle half of the cinnamon sugar mixture on top of the dough.
Spread both cans of the apple pie filling over the dough, making sure that it extends to all of the sides. Take the remaining cookie dough and crumble it with your fingers, placing small pieces covering the top of the apple pie filling. It won’t completely cover it, but it will be close. Sprinkle the remaining cinnamon-sugar mixture on top.
Cover the cobbler with foil. (I sprayed the side that would be touching the cobbler with non-stick spray.) Bake at 375 degrees F for 40 minutes in the middle rack of the oven. Remove the foil and bake for another 10 minutes.
Let it cool for 10 minutes and serve, topped with caramel sauce if desired. Or a scoop of vanilla ice cream and then caramel sauce. Mmmmm!
SNICKERDOODLE APPLE COBBLER
- 1/2 cup softened butter
- 1/2 cup shortening I used butter flavored Crisco
- 1 1/2 cups sugar
- 2 eggs
- 1 TBSP vanilla
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- cinnamon-sugar mixture 1/2 cup sugar + 1 TBSP cinnamon
- 40 oz cans apple pie filling two 20-oz cans
- caramel sauce for topping
- Preheat oven to 375 degrees F. Spray a 9x13 glass pan with non-stick cooking spray. (If using a darker pan, decrease temp to 350°F)
- Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt.
- Take about 2/3 of the snickerdoodle dough and press it flat into the bottom of the 9x13 pan, pressing against the edges so that they rise just a bit around the sides of the pan. Sprinkle half the cinnamon sugar mixture on top of the dough. Spread both cans of apple pie filling over the dough, making sure it extends to all sides. Take the remaining cookie dough and crumble it with your fingers, placing small pieces covering the top of the apple pie filling. It won't completely cover it, but it will be close. Sprinkle the remaining cinnamon-sugar mixture on top.
- Cover cobbler with foil. (I sprayed the side that would be touching the cobbler with non-stick spray.) Bake at 375 degrees F for 40 minutes on the middle rack of the oven. Remove foil and bake another 10-15 minutes.
- Let cool for 10 minutes and serve, topped with caramel sauce if desired. Or a scoop of vanilla ice cream and then caramel sauce. Mmmmm!
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
What Is The Difference Between Apple Crisp And Apple Cobbler?
Apple crisp is a dessert dish that has a crunchy layer of ingredients (typically oats) on top of baked apples. Apple cobbler is a softer dessert that is more similar to a biscuit or dumpling baked with the apple filling.
Can Cobbler Be Made Ahead Of Time?
Cobbler can be made ahead of time and baked in advance. Serving it cold is still good but the cooked breaded part on the top of your cobbler will be soft after chilling. For that reason, you may want to reheat it in the oven to warm the dessert back up and get the tip to crisp up again.
How Do You Store Apple Cobbler?
You should keep your apple cobbler inside of the fridge in an airtight container. If your baking dish has a tight-fitting lid, this would be the perfect solution. Just make sure that your cobbler has completely cooled before placing it in the fridge.
How Do You Reheat Apple Cobbler?
To reheat your snickerdoodle apple cobbler inside of the oven, bake it uncovered at 375 degrees F for about 25-30 minutes, until it is bubbling. Place it in the oven while it is cold so that the cold baking dish doesn’t explode from the sudden change of cold to hot. The oven and baking dish will warm up together.
Does Cobbler Freeze Well?
Cobbler freezes very well. Just keep your already baked apple cobbler inside of an airtight container and freeze it for up to 1 month. Then thaw and reheat when you want to eat it.
Like this Snickerdoodle Apple Cobbler recipe? Here are more apple recipes you’ll love:
- Best Apple Crisp Recipe
- Caramel Apple Bread
- Fried Apples
- Country Apple Dumplings
- Caramel Apple Nachos
- Dutch Apple Bread
- Toffee Apple Dip
Snickerdoodle Apple Cobbler combines 2 favorite desserts into one! Cinnamon apple pie filling is baked inside snickerdoodle cookie dough, then topped with caramel. Snickerdoodle Apple Cobbler is a tasty twist on a delicious apple cobbler. Sweet apple pie filling baked between layers of with Snickerdoodle cookie dough then topped with caramel drizzle and vanilla ice cream!
Linda Albright says
Is 425 degrees the right temperature for this recipe?
It is! Although if you use a dark pan, decrease it to 400 degrees. I think that’s why some people are having issues!
I made this recipe for Thanksgiving in a glass pan at 425 degrees. The sides and bottom were totally black. How embarrassing to serve to guests. This temperature is too high! I think 350 degrees would be more appropriate. This recipe needs to be amended or taken down before other people waste their money!
Can you make this with raw apples ?
I’ve never made it with raw apples- I’m worried they’d give off too much liquid and affect the cookie dough…
Kathee Denny says
A lot of Apple pies are made with the filling being precooked on top of the stove before putting in the crust and then finish cooking it in the stove. Do your apples this way and then follow the rest of the directions for this recipe. I always precook my apples with cinnamon, sugar. and cornstarch before making my pie.
Do you know how to make your own apple pie filling? I would love to make this recipe but my husband doesn’t care for the canned apple pie filling. This desert looks amazing!
I wonder how this would work with peaches. 🤔🤔
That sounds incredible!
Michele Moore says
Can this be put together the night before, refrigerated and than baked the next day?!
You can make the dough and save it overnight, but I wouldn’t assemble it all then store it. The uncooked dough would get too moist with the apples.
Can you make this ahead and freeze it?
I don’t think that would work Peggy.
Lola Osinkolu | Chef Lola's Kitchen says
Looks so mouth-watering!
Olivia Prock says
Delicious! It is super good with carmel on top and with a side of vanilla ice cream! It’s a little too sof for my liking, though.