Snickerdoodle and Apple Cobbler
Description
Make an amazing dessert starting with a store bought cookie mix, canned apple filing, an egg and some spices. It's easy, quick, economical and delicious.
Ingredients
17.9 oz. pouch Betty Crocker Snickerdoodle cookie mix, using the cinnamon sugar packet inside the pouch
baker's spray, like Baker's Joy or Pam Baking Spray
1/2 t. apple pie spice blend
1/2 c. salted butter, at room temperature
1 large egg, at room temperature
1 t. vanilla extract
21 oz. can apple pie filling
1/4 c. caramel dessert sauce
vanilla ice cream, for serving, if desired
Directions
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Preheat oven to 375 degrees F. Spray an 8×8 glass baking dish with a baker’s spray; set aside.
Remove the cinnamon sugar packet from the cookie mix pouch; pour the cinnamon sugar into a small bowl. Add the apple pie spice to the bowl; stir. Reserve 2 T. of the sugar and spice mixture for later.
In a large bowl, stir together the Snickerdoodle cookie mix, remaining sugar and spice mixture (NOT the reserved 2 T.), softened butter, large egg, and vanilla extract until fully combined.
Press half of the cookie mixture into the bottom of the prepared baking dish. Evenly spread the apple pie filling over the cookie layer.
Pinch off 1 to 1 1/2 T. sized dollops of the remaining cookie dough and drop them over the apple pie filling layer.
Sprinkle the reserved cinnamon sugar mixture over the entire surface of the cobbler.
Bake 45-50 minutes or until golden and bubbly. It may be necessary to lightly tent the cobbler with a piece of aluminum foil at the 30-minute mark if the cobbler is getting too dark. Insert a wooden toothpick into the center of the cobbler topping to test and see if it comes out clean. If it does, it's done.
Cool for 5-10 minutes, then drizzle caramel sauce over the surface of the cobbler before serving.
Serve with a scoop of vanilla ice cream, if desired.
9 servings.