Thursday, November 28, 2013

Apple Snickerdoodle Cobbler

This recipe was rounding on Pinterest and I was so excited because a) I love apple cobbler, and b) I love snickerdoodles. It looked so awesome in the photos. We decided to make it for Early Thanksgiving at my parents' house (which I will post about at another time when I am not feeling lazy). I whipped it all together and voila! It looks awesome.


But then I baked it. And it did not look good anymore. And the apples were very dry and not cobbler-like. And the cookies didn't really taste much like a snickerdoodle.


It was edible, but not impressive. Blah. Not a make-again. Foiled again, Pinterest :(

Apple Snickerdoodle Cobbler
Baked By Rachel

1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 teaspoon baking powder
2/3 cup flour
1/4 cup unsalted butter, softened
1/3 cup sugar, plus 1/2 cup
1 egg
3/4 teaspoon cinnamon

Apple Ingredients:
8 cups apples (roughly 6-8 apples depending on size)
1/4 cup brown sugar
1/2 teaspoon cinnamon

1. In a small bowl, combine the first four dry ingredients for the cookies. In a separate bowl or stand mixer, cream the butter and 1/3 cup sugar. Add egg, followed by premixed ingredients. Mix until dry ingredients are incorporated into the dough. Chill dough until easy to handle, at least several hours.

2. When ready, preheat oven to 350 degrees.

3. In a small bowl, combine 3/4 teaspoon cinnamon and 1/2 cup sugar. Set aside.

4. In a large bowl, add 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Peel, core, and slice apples. Add to brown sugar and cinnamon mixture, tossing to coat. Transfer apples to an 8x8 baking dish.

5. Form 1-inch balls of dough and roll in cinnamon-sugar mixture. Place coated dough balls on top of apples, pressing down slightly to flatten.

6. Bake for 45-55 minutes, or until apples are tender and cookie topping is lightly golden.

7. Allow to cool prior to serving. Serve with optional whipped cream or ice cream. May be chilled to store for several days.

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