Ingredients
Scale
- 6 large Granny Smith apples, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup high-quality caramel sauce
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick cooking spray. Peel, core, and slice your apples into even 1/4-inch slices. Ensuring even slices helps the apples cook at the same rate, preventing some pieces from being crunchy while others are mushy.
- In a large mixing bowl, combine the sliced apples, 1/2 cup sugar, 1 tablespoon cinnamon, lemon juice, and cornstarch. Toss the mixture until every apple slice is well-coated. Pour the apples into the prepared baking dish and spread them into an even layer. Drizzle the 1/2 cup of caramel sauce evenly over the top of the apples.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. In a separate large bowl, cream the softened butter and 3/4 cup sugar together until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix, or the topping will become tough.
- Drop rounded spoonfuls of the snickerdoodle dough over the top of the apple mixture. It does not need to cover the apples completely, as the dough will spread during baking. In a small bowl, mix the remaining 2 tablespoons of sugar and 1 teaspoon of cinnamon. Sprinkle this mixture generously over the dough drops. Place the dish in the oven and bake for 40 to 45 minutes, or until the topping is golden brown and the apple filling is bubbling.
- Remove the cobbler from the oven and let it sit for at least 10 to 15 minutes before serving. This rest period allows the caramel apple juices to thicken. Scoop warm portions into bowls and serve with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
- Cook Time: 65 minutes