Name: Snickerdoodle Cobbler
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 pouch Snickerdoodle cookie mix (17.9 ounces, Betty Crocker brand) (Includes a cinnamon sugar packet.); 1/2 teaspoon apple pie spice blend (Alternatively, use 1/4 tsp cinnamon + 1/8 tsp nutmeg + 1/8 tsp allspice.); 1/2 cup salted butter, softened (Use unsalted butter with a pinch of salt if preferred.); 1 large egg, room temperature (Ensure it's at room temperature for even mixing.); 1 teaspoon vanilla extract; 1 can apple pie filling (21 ounces) (Can swap with pear pie filling or homemade spiced apples.); 1/4 cup caramel dessert sauce (Optional for serving.)

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I fell in love with this Snickerdoodle Cobbler the first time I wanted a warm, cozy dessert that required almost zero baking skill and used pantry staples. It’s essentially an apple cobbler with a snickerdoodle cookie crust — buttery, cinnamon-sugary, and perfect with a scoop of vanilla ice cream. If you like quick desserts that still feel homemade and comforting, this recipe is for you. For a slightly different take on the same idea, check out this quick Snickerdoodle Cobbler recipe that trims a few steps.

Why you’ll love this dish

This Snickerdoodle Cobbler is a one-dish wonder: it’s fast, uses one cookie mix pouch and one can of apple filling, and turns out warm, gooey, and nostalgic. It’s kid-approved, budget-friendly, and great for holidays, potlucks, or a last-minute dinner dessert. Because the cookie mix does most of the heavy lifting, you get great snickerdoodle flavor without making dough from scratch.

“The cinnamon sugar top gives the whole dish the cozy snickerdoodle note—my family declared it the best easy dessert ever.” — a kitchen-tested review

Step-by-step overview

Before you start: this cobbler comes together in a few simple stages — mix the cookie dough, press half into the dish, add the apple filling, drop the remaining dough on top, sprinkle the reserved cinnamon sugar, then bake. Expect about 50 minutes in the oven and a short cool-down so the filling sets. It’s forgiving: tent with foil if the top browns too fast.

What you’ll need

1 pouch (17.9 ounces) Snickerdoodle cookie mix (Betty Crocker brand) with the cinnamon sugar packet
1/2 teaspoon apple pie spice blend (or 1/4 tsp cinnamon + 1/8 tsp nutmeg + 1/8 tsp allspice)
1/2 cup (1 stick) salted butter, softened (room temperature)
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (21 ounces) apple pie filling
1/4 cup caramel dessert sauce
Optional for serving: vanilla ice cream

Ingredient notes and substitutions:

Butter: you can use unsalted butter; add a pinch of salt if you do.
Apple pie filling: swap with pear pie filling or homemade spiced apples for a fresher result.
Cookie mix: if you don’t have Snickerdoodle mix, a vanilla or sugar cookie mix plus extra cinnamon sugar will work in a pinch.

Step-by-step instructions

Delicious snickerdoodle cobbler with a cinnamon sugar topping

Preheat the oven to 375°F. Grease an 8×8-inch glass baking dish and set it aside.
Open the cookie mix pouch and remove the cinnamon sugar packet. In a small bowl, stir the cinnamon sugar together with the apple pie spice; reserve 2 tablespoons of this mixture for sprinkling on top.
In a large bowl, combine the remaining cookie mix, softened butter, egg, and vanilla. Stir until a cohesive dough forms. It will be thick and slightly sticky.
Press half of that dough evenly into the bottom of the prepared baking dish to form the first layer.
Spoon the apple pie filling over the pressed dough and spread it into an even layer.
Drop spoonfuls or dollops of the remaining cookie dough across the apple layer; they don’t need to be perfect — they’ll spread as they bake.
Sprinkle the reserved cinnamon–apple spice mixture over the top.
Bake 45–50 minutes, until the top is golden and the filling is bubbling around the edges. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.
Let the cobbler cool for 5–10 minutes so the filling can set. Drizzle with caramel dessert sauce and serve warm with vanilla ice cream if desired.

Best ways to enjoy it

Serve warm in shallow bowls with a big scoop of vanilla ice cream and an extra drizzle of caramel. For a brunch twist, top small squares with whipped cream and a dusting of extra cinnamon sugar. If you prefer a grown-up pairing, this dessert also goes well with a cup of strong coffee or a glass of dessert wine. For more topping ideas and plating inspiration, see these creative serving suggestions.

Storage and reheating tips

At room temperature: cover loosely and leave out for up to 2 hours while serving. After that, refrigerate.
Refrigerator: store in an airtight container for 3–4 days. Reheat individual portions in the microwave for 20–40 seconds, or warm in a 325°F oven for 10–15 minutes until heated through.
Freezing: cool completely, then wrap tightly with plastic wrap and foil, or store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 15–20 minutes.
Food safety note: because this recipe contains egg in the dough and cooked fruit filling, keep leftovers chilled promptly and discard after recommended storage times.

Helpful cooking tips

Soften, don’t melt, the butter — it helps the dough bind without becoming greasy.
Room-temperature egg mixes more evenly; if you forgot to take the egg out, run it under warm water for a minute.
Press the bottom layer firmly so the filling has a stable base; drop the top dough loosely to create a rustic, cobbler-like look.
Use a glass baking dish for even baking and easy monitoring of bubbling edges.
If you like a crispiest top, finish with a quick broil for 30–60 seconds, watching closely to avoid burning. For more ideas on how to adapt the base, check this variation guide.

Creative twists

Salted caramel apple: stir 2 tablespoons caramel into the apple filling and top with flaky sea salt.
Pear & maple: swap apple filling for pear and drizzle with maple syrup instead of caramel.
Gluten-free: use a GF snickerdoodle mix and check your pie filling for gluten-containing thickeners.
Streusel top: mix 1/3 cup oats, 2 tbsp brown sugar, 2 tbsp flour, and 2 tbsp cold butter; sprinkle over the dough before baking for extra crunch.
Mini cobblers: bake in ramekins for individual servings and shorter bake times (approx. 25–30 minutes).

Common questions

Q: How long does this take from start to finish?
A: Prep is about 10–15 minutes, bake time 45–50 minutes, plus 5–10 minutes cooling — so plan roughly 1 hour.

Q: Can I make this ahead of time?
A: Yes. Assemble the cobbler, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from the fridge.

Q: Can I use a different cookie mix?
A: Yes — a sugar cookie or vanilla mix works. Add extra cinnamon sugar to mimic the snickerdoodle flavor if needed.

Q: What indicates it’s done?
A: Look for a golden top and bubbling fruit around the edges. The internal filling will be hot and slightly thickened once fully baked.

Q: Is the caramel required?
A: No — it’s optional but adds a lovely sweet-salty contrast. Maple syrup or a dusting of powdered sugar work too.

Conclusion

If you want more versions and inspiration for Snickerdoodle Cobbler, see the full write-up at Call Me PMc’s Snickerdoodle Cobbler, a step-by-step variation at Cookies and Cups’ Snickerdoodle Cobbler, and another approachable take with helpful photos at Eat Move Make’s Snickerdoodle Cobbler. Enjoy warm, simple comfort in every spoonful.