New Pinterest Recipe of the Week: Apple Snickerdoodle Cobbler

New Pinterest Recipe of the Week is back! Like I said earlier, we’re still getting back into the swing of things here. Even though Niblet is a pretty good sleeper for a newborn, I’m still finding myself sleep deprived and I don’t function as well when that happens. Hubs has also gone back to work, so now I’m learning how to juggle everything solo. Progress is being made, though certainly some days are more productive than others.

Anyway, when Hubs went back to work I knew I needed to make something for the crew. Not only do I enjoy making food for people who enjoy eating it, but the guys were kind enough to get us a little something for Niblet and what better way to say “Thank you,” than with baked goods. I needed something relatively easy, and that at certain points I could pause to attend to a newborn and not have the dish suffer because of it. Also, I wanted something with a little more of a Fall feeling to it. Even though the days here still feel sort of summery, the mornings when I am getting Big Bit off to school are starting to get a nip to them and the nights are definitely cooler. Searching through my Pinterest boards, this Apple Snickerdoodle Cobbler from Baked by Rachel seemed like perfect fit. It’s not overly complicated, let me pause when I needed to, and, to me, cinnamon and apples are very much flavors of Fall.


For Your Snickerdoodles

  • 1/2 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1/2 tsp. baking powder
  • 2/3 cup flour (I used all-purpose)
  • 1/4 cup unsalted butter, softened
  • 1/3 cup sugar, plus another 1/2 cup sugar (The 1/2 cup is for rolling your snickerdoodles in)
  • 1 egg
  • 3/4 tsp. cinnamon

For the Apples

  • 8 cups of sliced apples (About 6-8 depending on size. I used Granny Smiths and sliced up 7 apples to get my approximately 8 cups.)
  • 1/4 brown sugar
  • 1/2 tsp. cinnamon

Preheat your oven to 350°F.

Combine the dry ingredients for the snickerdoodles (cream of tartar, salt, baking powder, and flour) in a small bowl. In a separate (and slightly larger bowl) cream together the butter and sugar then adding the egg. Follow with the dry ingredients and mix until well combined. In a small bowl mix your 1/2 cup sugar and cinnamon. Set everything aside. I would recommend putting your dough in the fridge to let it firm up at this point, otherwise you will probably have snickerdoodle covered hands when it comes time to roll the dough into balls. Also, putting the dough in the fridge while you deal with the apples technically means you’re multitasking. Efficiency!

Prepare your apples by peeling, coring, and slicing them up, putting the slices in a large bowl. Add your 1/4 cup of brown sugar and 1/2 tsp. of cinnamon and toss the apples around until all the slices are coated. Place the coated apples in an 8×8 baking dish.

Go back to your snickerdoodle dough. Make approx. 1 inch balls of dough and roll them in your cinnamon-sugar mixture. Place over the apples in the baking dish and flatten them slightly with your hand.

Bake for 45-55 minutes or until the apples appear tender and the snickerdoodle top has gotten lightly golden brown. Resist temptation, and let the cobbler cool a bit before serving.

Apple Snickerdoodle Cobbler

Tweaks and Overall Review

The main thing I tweaked from the original recipe was I increased the amount of cinnamon used. I love cinnamon, so I tend to like a stronger cinnamon flavor in my foods. For the snickerdoodle cinnamon-sugar mix, I would say I used closer to a full teaspoon of cinnamon, if not a bit more than that. Also, I used no where near the full half cup of sugar for rolling the dough balls in. You could probably get away with using 1/3 cup, maybe even 1/4 cup of sugar, and still have enough to coat all your snickerdoodles.  For the coating of my apples, I’d say I used another full teaspoon of cinnamon and maybe a smidge more brown sugar. My cobbler needed the whole 55 minutes to finish baking and the snickerdoodles spread quite bit. Next time I make this I will definitely spread them out over the apples a bit more.

First off this smelled amazing while baking. The entire house smelled of apple-cinnamony goodness. I think the whole thing turned out rather well. I’m glad I used Granny Smith apples since they seemed to have helped balance the flavors and held up to baking well. They were nice and tender, but still had a bit of chew to them. The dish I sent Hubs off to work with came back virtually licked clean, so I’d guess the guys agreed that this was a pretty good recipe. Overall, I was pretty pleased with this. It was easy, allowed for breaks in the process, and tasted good. I will probably pull this out again for occasions where I need an easy Fall dessert since even though total time is about 90 minutes, depending on how long it takes you to get the apples prepared, hands on time is only about 30 minutes.



New Pinterest Recipe of the Week: Strawberry Cream Cheese Cobbler

We had friends over for dinner and I figured it was the perfect excuse to test out a new dessert recipe. Since we have been getting such lovely strawberries the past month or so, I knew it had to include strawberries in some form or fashion. Off I went to my Pinterest boards to find something to try. I came up with three potential contenders, and ended up settling on Strawberry Cream Cheese Cobbler. (Don’t worry, the other two contenders will be made in due time, probably as their own “New Pinterest Recipe of the Week” over the next month or so.)

Now, since this is a Pinterest recipe, this obviously isn’t something of my own creation. This particular recipe came from Berks County News Reading Eagle Newspaper. You can find the original article and recipe here.


  • 1/2 cup butter (1 stick, I used unsalted)
  • 1 egg, lightly beaten
  • 1 cup milk (I used whole milk)
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 2 tsps. baking powder (Make sure it hasn’t expired, since this is what makes the crust rise.)
  • 1/2 tsp. salt
  • 2 qts. strawberries (For me this equalled about 2.5 lbs., but you may use a little more or a little less. The original recipe called for removing the caps of the strawberries, but otherwise leaving them whole. Since I had some rather large strawberries I ended up quartering or halving them, and I think that worked out fine.)
  • 4 oz. cream cheese (I used 4 oz. as a starting point, and sort of eyeballed it, putting teaspoon size dollops at semi-regular intervals over the strawberries.)

Preheat your oven to 350°F. Melt your butter and pour into a 9×13 baking dish. While the butter is melting, mix your egg, milk, flour, sugar, baking powder, and salt. Pour the batter directly into the baking dish with the melted butter, but do not mix them together.

Add your strawberries, as much as possible keeping them in an even, single layer (but don’t worry about a little overlap). Add chunks/spoonfuls of cream cheese on top of the strawberries.

Place the cobbler in your preheated oven and bake for approx. 45-50 minutes or until the top is golden and the edges are bubbling.


Tweaks and Overall Review:

Aside from what I mentioned above regarding the strawberries and the cream cheese, the only other tweak I had to make from the original recipe was an increase in the baking time. Since I am at a high altitude, I had to add about 15 minutes in order to get the golden crust, bringing my total bake time to about an hour.

In the end, though, the extra 15 minutes was well worth it. This was a delicious dessert for late spring/early summer. The crust is more cake-like, but gives a nice base to the cobbler. The flavor of the strawberries is really given a chance to shine, since the crust is not overly sweet and the cream cheese is a nice compliment, but not overpowering. Also, with such easy prep, this is definitely something I would consider making as a contribution to a potluck or similar event.