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What’s Fresh With Beth Irons: Snickerdoodle Apple Cobbler


1 cup unsalted butter, softened and divided

6 Granny Smith (or your favorite flavor) apples, peeled and sliced thin

1/2 cup brown sugar, packed

3 teaspoons cinnamon, divided

3/4 cup + 1/3 cup granulated sugar, divided

1 egg

1 tablespoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon salt

2 cups flour



  1. Preheat oven to 350°F.
  2. Melt 1/4 cup of butter in a large skillet over medium-low heat.
  3. Add the sliced apples, brown sugar, and 1 teaspoon cinnamon. Toss to coat. Cook for 5-8 minutes over medium-low heat, stirring often, until the apples just become translucent. Set aside to cool while you make the topping.
  4. Cream 3/4 cup butter and 3/4 cup granulated sugar in the bowl.
  5. Beat in egg and extract.
  6. Mix in baking soda, cream of tartar, and salt.
  7. Slowly mix in flour.
  8. Pour apples into a 9×13” baking dish. Spoon tablespoons of the cookie dough mixture evenly over the top in a single layer.
  9. Mix remaining 1/3 cup granulated sugar and 2 teaspoons cinnamon in a small bowl. Sprinkle evenly over cookie dough.
  10. Bake for about 24-26 minutes until the cookie dough starts to brown. Cool slightly before serving. Serve warm with ice cream or whipped cream. Store in refrigerator loosely covered for up to 3 days.