Snickerdoodle Apple Cobbler

This is a recipe that I want to try while being locked up during the Coronavirus. 

Snickerdoodle Cookie Topping

• 1 pouch (17.5 oz) sugar cookie mix
• 1/2 cup (1 stick) butter, softened
• 1 large egg
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Apples

• 10 cups thinly sliced (or chopped small) Granny Smith apples (peeled & cored)
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons lemon juice (fresh or bottled)
• 1 teaspoon ground cinnamon

Instructions

1. Heat oven to 375° and spray a 9x13 baking dish with cooking spray. Set aside.
2. PREPARE THE SNICKERDOODLE COOKIE DOUGH - Combine the snickerdoodle cookie mix, softened butter, and egg into a mixing bowl. Use a wooden spoon or handheld mixer (I found this to be the easiest) and mix until a soft, somewhat crumbly dough forms. Set aside.
3. In a small bowl, combine the granulated sugar and cinnamon. Stir to mix it all together. Set aside.
4. PREPARE THE APPLES- Peel & core the granny smith apples and then cut into thin slices or small chunks. It's easiest to use an apple peeler to do this. I peel the skin off first (with a veggie peeler) and then use an apple slicer to cut it. I then cut each slice into smaller, thinner apple slices.
5. Add the peeled and sliced apples into a large bowl. Add the sugar, flour, lemon, juice, and cinnamon. Stir to coat the apples. Pour the apples into the prepared baking dish and spread out evenly, gently pressing them down into the pan.
6. Take a handful of cookie dough and press it between your palms to form a flat shape. Lay the cookie dough over the apples, continue with the rest of the cookie dough trying to make sure it covers the apple layer. Like a crust.
7. Bake for 35-40 minutes. If wanted, loosely lay a piece of tin foil over the dish in the last 15 minutes of the cook time to prevent the cookie topping from browning too much.
8. Serve warm with a scoop of vanilla ice cream. A caramel drizzle over top is yummy too!