Apple Snickerdoodle Cobbler

Yet again, I forgot to take a picture of the food I made before we shoved it in our faces and made it disappear.

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The Snickerdoodle version of the Apple Cobbler was the brain child of Rachael at Baked by Rachael.

It was good, but I guess I'm not as big of a fan of snickerdoodles as I thought I was.  Maybe it was to different from the classic cobbler to win me over completely.  I found myself missing the oats! 

For not LOVING snickerdoodles, I thought this was a pretty labor intensive dessert.  You have to prepare the dough, let it sit, then prepare the apples and then wait for it to bake.  It's nearly an hour, of prep time, with chilling the dough, and then 45 min in the oven.  It seemed like a long time for what should be a simple dessert.  I think I could have made an apple pie in the same amount of time.

While we all enjoyed the dessert, I think I'll stick with the super speedy microwave version of the apple crisp my mom always made.  Apple-y goodness in about 15 min.  However, if you've got patience and an affinity for snickerdoodles, give this cobbler a try!

Apple Snickerdoodle Cobbler from Baked by Rachael
Cookies:
1/2 t cream of tartar
1/8 t salt
1/2 t baking powder
2/3C flour
1/4C butter, softened
1/3C sugar, plus 1/2C
1 egg
3/4 t cinnamon

Apples:
8C apples (roughly 6-8 apples depending on their size)
1/4C brown sugar
1/2 t cinnamon

Preheat oven to 350 F. In sm bowl mix first 4 dry ingred for the cookies. In separate bowl cream butter and 1/3 c sugar. Add egg and then dry ingred.  Wrap dough in plastic wrap and chill for a minimum of 30 min (an hour is best) so the dough is less sticky and easier to work with. In sm bowl combine 3/4 t cinnamon and 1/2 c sugar. Set aside.  In large bowl add 1/4 c brown sugar and 1/2 t cinnamon. Peel, core and slice apples. Add to brown sugar and cinnamon mix, toss to coat. Transfer to 8x8 dish.  Form 1" balls of dough. Roll in cinnamon-sugar mixture. Place coated dough balls on top of apples, press down to slightly flatten. Bake 45-55 min til apples tender and cookie lightly golden. Cool 15 min before serving.  May be stored in fridge several days, if it lasts that long.