I topped classic Granny Smith Apple Cobbler with a snickerdoodle cookie crust for a twist that hides a clever secret.
I never planned to pair a snickerdoodle cookie topping with Granny Smith apples, but once I tried it I couldn’t go back. My Snickerdoodle Apple Cobbler folds crisp cookie edges over tart, baked apples so every forkful hits sweet and tangy at once.
People keep asking if it’s the Best Apple Cobbler Recipe and I can’t exactly deny it. It’s got that riff on apple cobblers that feels new but familiar.
Top it with vanilla ice cream and let the cold melt into little pockets of flavor. Honestly, this Granny Smith Apple Cobbler will make you rethink what apple dessert can be.
Ingredients
- Granny Smith apples: Tart, high in fiber and vitamin C, gives structure and bright sour balance.
- Ground cinnamon: Warm, aromatic spice that adds sweetness perception and pairs with apples.
- Unsalted butter: Adds rich fat, golden browning and tender crumb, helps make it indulgent.
- Light brown sugar: Molasses notes, moist sweetness, helps caramelize apples and deepen flavor.
- All purpose flour: Gives structure, carbs for body, makes topping hold together, not whole grain.
- Cream of tartar: Acidic leavener that gives snickerdoodle tang and light, chewy texture.
- Cornstarch: Thickens apple juices, prevents soggy topping, keeps filling glossy and spoonable.
- Egg: Adds protein for structure, helps browning and gives a slightly cakey crumb.
- Vanilla extract: Tiny amount boosts sweetness perception and rounds flavors, fragrant finish.
Ingredient Quantities
- 5 medium Granny Smith apples (about 6 cups total)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch or 3 tablespoons all purpose flour
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 1/4 cups all purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened (1 stick)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon for cinnamon sugar
- Vanilla ice cream for serving (optional)
How to Make this
1. Preheat oven to 350F and grease a 9 by 13 inch baking dish or similar, set aside.
2. Peel, core and slice the 5 Granny Smith apples into about 1/4 inch thick slices, then toss in a bowl with 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg if using, 2 tablespoons lemon juice, 2 tablespoons cornstarch (or 3 tablespoons all purpose flour) and 1/4 teaspoon salt — let them sit for 5 to 10 minutes so the sugars start to pull out the juices.
3. Spread the apple mixture evenly in the prepared dish and dot the top with the 2 tablespoons unsalted butter cut into small pieces.
4. In a medium bowl whisk together 1 1/4 cups all purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda and 1/4 teaspoon salt.
5. In another bowl cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and a bit fluffy, beat in 1 large egg and 1 teaspoon vanilla extract, then stir in the flour mixture until a soft snickerdoodle dough forms. It might be a little sticky, thats fine.
6. Drop spoonfuls of the cookie dough over the apples, spacing them so there are gaps for steam to escape, the dough doesnt need to cover every bit of apple.
7. Mix 2 tablespoons granulated sugar with 1 1/2 teaspoons ground cinnamon and sprinkle it all over the dough-topped cobbler, lightly pressing a few spots so the topping sticks to the apples.
8. Bake for 35 to 45 minutes, until the snickerdoodle topping is golden at the edges and the apple filling is bubbling in the center. If the top browns too fast, tent loosely with foil for the last 10 minutes.
9. Let the cobbler rest at least 15 minutes to thicken up, then serve warm with vanilla ice cream if you like.
Equipment Needed
1. Oven (preheat to 350F)
2. 9 x 13 inch baking dish, greased
3. Two mixing bowls (one for apples, one for dough)
4. Chef’s knife and cutting board
5. Vegetable peeler
6. Measuring cups and spoons
7. Whisk, rubber spatula and wooden spoon (or a hand mixer if you prefer)
8. Cookie scoop or large spoon for dropping the dough, plus a small spatula to nudge pieces into place
FAQ
Snickerdoodle Apple Cobbler Recipe Substitutions and Variations
- Apples: Swap Granny Smith for Honeycrisp, Braeburn or Pink Lady, same amount. If you go with very sweet apples like Fuji, cut the added sugar by about 2 tablespoons so it does not get too sweet.
- Cornstarch: Use tapioca starch or arrowroot instead, same volume as cornstarch (about 2 tablespoons). If you only have all purpose flour use 3 tablespoons, but the filling will be a bit cloudier.
- Cream of tartar: Replace 1 teaspoon cream of tartar with 2 teaspoons lemon juice or white vinegar to give the same tang and activate the baking soda, though the dough may be slightly softer.
- Egg: For an egg free option use 1/4 cup unsweetened applesauce or make a flax egg using 1 tablespoon ground flaxseed plus 3 tablespoons water, let sit 5 minutes. Texture will be a touch more cake like.
Pro Tips
1) Let the apples sit longer than 5 minutes if you can. 15 to 20 minutes helps the sugars pull out more juice so the filling tastes richer. If it looks way too wet, scoop out a few tablespoons of the juices, simmer them in a small pan until slightly thickened, then stir back in. That way the filling wont be watery but still has the concentrated flavor.
2) Use cornstarch when you can, it gives a clearer glossy sauce and thickens faster. If you must use flour, use the extra tablespoon the recipe lists and mix it with the sugars first so it doesnt clump. Also mix cornstarch with the lemon juice before tossing the apples so you dont get lumps.
3) Chill the snickerdoodle dough for 10 minutes before dropping it on top. Cold dough holds shape better so you get nice little cookie pockets instead of a flat spread. And dont worry about gaps between the dough bits, those vents let steam escape so the apples cook evenly.
4) Let the cobbler rest at least 15 to 20 minutes after baking, seriously. The filling firms up as it cools so you can actually serve neat slices. If you reheat leftovers, use the oven at low temp not the microwave or the topping gets soggy.
Snickerdoodle Apple Cobbler Recipe
I topped classic Granny Smith Apple Cobbler with a snickerdoodle cookie crust for a twist that hides a clever secret.
8
servings
419
kcal
Equipment: 1. Oven (preheat to 350F)
2. 9 x 13 inch baking dish, greased
3. Two mixing bowls (one for apples, one for dough)
4. Chef’s knife and cutting board
5. Vegetable peeler
6. Measuring cups and spoons
7. Whisk, rubber spatula and wooden spoon (or a hand mixer if you prefer)
8. Cookie scoop or large spoon for dropping the dough, plus a small spatula to nudge pieces into place
Ingredients
-
5 medium Granny Smith apples (about 6 cups total)
-
1/2 cup granulated sugar
-
1/4 cup packed light brown sugar
-
2 teaspoons ground cinnamon
-
1/4 teaspoon ground nutmeg (optional)
-
2 tablespoons lemon juice
-
2 tablespoons cornstarch or 3 tablespoons all purpose flour
-
1/4 teaspoon salt
-
2 tablespoons unsalted butter
-
1 1/4 cups all purpose flour
-
1 teaspoon cream of tartar
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
-
1/2 cup unsalted butter softened (1 stick)
-
3/4 cup granulated sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon for cinnamon sugar
-
Vanilla ice cream for serving (optional)
Directions
- Preheat oven to 350F and grease a 9 by 13 inch baking dish or similar, set aside.
- Peel, core and slice the 5 Granny Smith apples into about 1/4 inch thick slices, then toss in a bowl with 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg if using, 2 tablespoons lemon juice, 2 tablespoons cornstarch (or 3 tablespoons all purpose flour) and 1/4 teaspoon salt — let them sit for 5 to 10 minutes so the sugars start to pull out the juices.
- Spread the apple mixture evenly in the prepared dish and dot the top with the 2 tablespoons unsalted butter cut into small pieces.
- In a medium bowl whisk together 1 1/4 cups all purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda and 1/4 teaspoon salt.
- In another bowl cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and a bit fluffy, beat in 1 large egg and 1 teaspoon vanilla extract, then stir in the flour mixture until a soft snickerdoodle dough forms. It might be a little sticky, thats fine.
- Drop spoonfuls of the cookie dough over the apples, spacing them so there are gaps for steam to escape, the dough doesnt need to cover every bit of apple.
- Mix 2 tablespoons granulated sugar with 1 1/2 teaspoons ground cinnamon and sprinkle it all over the dough-topped cobbler, lightly pressing a few spots so the topping sticks to the apples.
- Bake for 35 to 45 minutes, until the snickerdoodle topping is golden at the edges and the apple filling is bubbling in the center. If the top browns too fast, tent loosely with foil for the last 10 minutes.
- Let the cobbler rest at least 15 minutes to thicken up, then serve warm with vanilla ice cream if you like.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 8
- Calories: 419kcal
- Fat: 14.9g
- Saturated Fat: 9.3g
- Trans Fat: 0.08g
- Polyunsaturated: 0.53g
- Monounsaturated: 3.7g
- Cholesterol: 61mg
- Sodium: 144mg
- Potassium: 121mg
- Carbohydrates: 66.8g
- Fiber: 2.5g
- Sugar: 48.9g
- Protein: 3g
- Vitamin A: 476IU
- Vitamin C: 4.5mg
- Calcium: 18mg
- Iron: 0.44mg
