Wednesday, November 14, 2012

Apple Snickerdoodle Cobbler

1/2 tsp cream of tartar
1/8 tsp salt
1/2 tsp baking powder
2/3C flour
1/4C unsalted butter, softened
4 tbsp sugar
1 egg
3/4 tsp cinnamon

Cookie finish
3 tbsp sugar
1/2 tsp cinnamon

8C apples (roughly 6-8 apples depending on their size)
3 tbsp mapple syrup
1/2 tsp cinnamon

Preheat oven to 350 degrees.

In a small bowl combine first four dry ingredients for the cookie dough. In a separate bowl or stand mixer, cream butter and 1/3 cup sugar. Add egg followed by premixed dry ingredients. Mix until dry ingredients are blended into the dough well. Set aside.


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 baking dish.


In a small bowl combine 3/4 teaspoon cinnamon and 1/2 cup sugar. Set aside.
Form 1 inch balls of dough and roll in cinnamon-sugar mixture.

Place coated dough balls on top of apples, press down lightly to slightly flatten.


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

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



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