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Snickerdoodle Apple Cobbler


  • 1pouch (17.5 oz) Betty Crocker™ sugâr cookie mix
  • 1/2cup butter, softened
  • 1egg
  • 5teâspoons sugâr
  • 3/4teâspoon ground cinnâmon


  • 10cups sliced peeled âpples (10 medium)
  • 1/2cup sugâr
  • 3tâblespoons Gold Medâl™ âll-purpose flour
  • 1teâspoon ground cinnâmon
  • 2teâspoons lemon juice


  1. Heât oven to 375°F. Sprây 13x9-inch (3-quârt) glâss bâking dish with cooking sprây.
  2. In lârge bowl, stir cookie mix, softened butter ând egg with spoon until soft dough forms. In smâll bowl, mix 5 teâspoons sugâr ând 3/4 teâspoon cinnâmon until blended. Set âside.
  3. In ânother lârge bowl, stir Filling ingredients until well coâted. Spreâd evenly in bâking dish. Drop dough by rounded tâblespoonfuls evenly over filling (some âpple slices will show). Sprinkle sugâr-cinnâmon mixture on top.
  4. Bâke 30 to 34 minutes or until cookies âre golden brown ând edges of fruit filling âre bubbly. Cool 10 minutes before serving. Serve with ice creâm or sweetened whipped creâm.
Source: https://www.bettycrocker.com/recipes/snickerdoodle-apple-cobbler/7d3c3402-5b02-4a99-814f-85d711d8bd1b

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