Snickerdoodles Cobbler

Snickerdoodles Cobbler 1/2 cup softened butter 1/2 cup shortening (I used butter flavored Crisco) 1 1/2 cups sugar 2 eggs 1 TBSP vanilla 2 3/4 cups flour 2 tsp cream of tartar 1 tsp baking soda 1/2 tsp salt cinnamon-sugar mixture (1/2 cup sugar + 2 TBSP cinnamon) 2 20-oz cans apple pie filling caramel sauce, for topping Preheat oven to 375 degrees F. Spray a 9×13 glass pan with non-stick cooking spray. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Take about 2/3 of the snickerdoodle dough and press it flat into the bottom of the 9×13 pan, pressing against the edges so that they rise just a bit around the sides of the pan. Sprinkle half the cinnamon sugar mixture on top of the dough. Spread both cans of apple pie filling over the dough, making sure it extends to all sides. Take the remaining cookie dough and crumble it with your fingers, placing small pieces covering the top of the apple pie filling. It won’t completely cover it, but it will be close. Sprinkle the remaining cinnamon-sugar mixture on top. Cover cobbler with foil. (I sprayed the side that would be touching the cobbler with non-stick spray.) Bake at 375 degrees F for 40 minutes. Remove foil and bake another 12-20 minutes. Let cool for 10 minutes and serve, topped with caramel sauce if desired. Or a scoop of vanilla ice cream and then caramel sauce.