Snickerdoodle Apple Cobbler

Fall starts in a few weeks but it doesn't feel like it will. We don't have seasons in the desert, much less in California. But once it's the first day of Fall you bet I'll set out my fall decorations and drink my fall drinks.

I've had this recipe for seven years. It was one of the first recipes when Owen and I got married. I cannot claim the originality as my own, but I've tweaked it over the years to make it mine.

This last time I decided to cut the recipe by half for a small gathering. If you do cut the recipe by half, make sure you still add 1 egg.

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Snickerdoodle Apple Cobbler

Ingredients:

• 2 sticks of salted butter, softened, plus more to butter a 9x13 pan

• 5 Pink Lady apples, peeled and sliced (you can use Granny Smith apples, but Pink Lady apples are our preference)

• 1/2 cup brown sugar

• 3.5 tsp cinnamon, divided

• 3/4 cup + 1/4 cup granulate sugar

• 1 egg

• 1 TBSP vanilla extract

• 1/2 tsp baking soda

• 1/2 tsp cream of tartar

• 2.5 cups flour
  

Directions:

• Preheat oven to 350 degrees F. Butter a 9x13 pan.

• Melt 4 TBSP of butter in a large skillet over medium-high heat. Add the sliced apples, brown sugar, and 2 tsp of cinnamon. Cook for 5-8 minutes over medium-low heat, stirring often. Set aside

• Cream the rest of the butter and 3/4 cup of sugar in a bowl of a stand mixer. Beat in the egg and vanilla extract. Mix in the baking soda and cream of tartar. Slowly mix in flour.

• Pour apple mixture in the buttered 9x13 pan. Spoon the dough mixture evenly over top of apples.

• Mix the remaining 1/4 cup of granulated sugar and 1.5 tsp cinnamon in a small bowl. Sprinkle evenly over dough.

• Bake for 25 minutes. Serve immediately, preferably with vanilla ice cream.

Enjoy this delicious dessert!

-Chloe Burch