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Two items are staples in fall cooking — apples and pumpkins.
And apples are ripe for the picking this time of year.
After getting some fresh apples from an orchard, I was in the mood to bake something with them but wanted something a little different from the norm. A recipe for Apple Snickerdoodle Cobbler sounded perfect.
Apples are good and snickerdoodles are good so this recipe had to be good, too.
An added bonus when making this dish: It includes ingredients that are standard in a baker’s pantry. You only needed to add apples.
The recipe suggests letting the dough cool in the refrigerator a few hours before making. Heed the recipe creator’s advice because the dough is a bit sticky when first made. Letting it chill helps.
I also got to pull out the apple corer-peeler-slicer apparatus that rarely is used. Many cooks collect kitchen gadgets that have one purpose. I haven’t used it in a while so I like opportunities to prove the gadget was a worthwhile purchase.
While baking, the sweet smell of apples and cinnamon filled the house. The aroma was better than any apple spice candle can replicate.
I doubled the recipe to make in a 9-by-13-inch dish because I knew an 8-by-8 wouldn’t be enough for the crowd I was serving. They are a hungry bunch.
I took the dish to my weekly gathering of friends and willing guinea pigs. We get together once a week to hang out and watch seasons of television shows or movies. Currently we are watching “Lost” and “Agents of S.H.I.E.L.D.” Some nights, our choice in snacks is completely in sync without even knowing what the others will bring.
On the night I brought Apple Snickerdoodle Cobbler, which took care of the apple side of the taste of fall, Cherie Mingus brought Pumpkin Cake Bars, fulfilling the pumpkin side of fall. And there was celery, which has nothing to do with fall but fulfilled our vegetable requirement for the evening.
The food was enjoyed, raved over and devoured. All that was left in my cobbler dish when I opened the lid at home was a serving spoon, which I have to remember to return next week.
The only thing that would make this dish better is topping it with a big scoop of vanilla ice cream. Next time, I’ll remember to stop and buy some.
Becca Owsley can be reached at 270-505-1741 or firstname.lastname@example.org.
Apple Snickerdoodle Cobbler
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 teaspoon baking powder
2/3 cup flour
1/4 cup unsalted butter, softened
1/3 plus 1/2 cup sugar
3/4 teaspoon cinnamon
8 cups apples (6-8 depending on size)
1/4 cup brown sugar
1/2 teaspoon cinnamon
In a small bowl combine first four dry ingredients to make the cookie dough.
In a separate bowl or stand mixer, cream butter and 1/3 cup sugar. Add egg followed by premixed dry ingredients. Mix until dry ingredients are blended well into the dough. Chill dough until easy to handle, at least several hours.
When ready to continue, preheat oven to 350 degrees.
In a small bowl, combine 3/4 teaspoon and 1/2 cup sugar. Set aside.
In a large bowl, add 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Peel, core and slice apples. Add to brown sugar and cinnamon mixture, tossing to coat. Transfer apples to an 8-by-8-inch baking dish.
Form 1-inch balls of dough and roll in cinnamon-sugar mixture. Place coated dough balls on top of apples, press down lightly to slightly flatten.
Bake for 45-55 minutes or until apples are tender and cookie topping is lightly golden.
Allow to cool slightly prior to serving. Serve with optional whipped cream or ice cream. May be stored chilled for several days.