SNICKERDOODLE APPLE COBBLER

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 Preheat oven to 350°F. Melt 1/4 cup of butter in a large skillet over medium-low heat. 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. Cream 3/4 cup butter and 3/4 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and extract. Mix in baking soda, cream of tartar, and salt. Slowly mix in flour. Pour apples into a 9x13” baking dish. Spoon tablespoons of the cookie dough mixture evenly over the top in a single layer. Mix remaining 1/3 cup granulated sugar and 2 teaspoons cinnamon in a small bowl. Sprinkle evenly over cookie dough. 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.