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!
Keyword: Snickerdoodle Apple Cobbler
Author: Butter With A Side of Bread
1/2cupshorteningI used butter flavored Crisco
2tspcream of tartar
cinnamon-sugar mixture1/2 cup sugar + 1 TBSP cinnamon
40ozcans apple pie fillingtwo 20-oz cans
caramel saucefor 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!
If you're using homemade apple pie filling, you'll want a rounded 4.5 cups.