Ingredients
For The Cobbler
- Ground Cloves ½ tsp
- Ground Cinnamon 1 tsp
- Ground Nutmeg 1 tsp
- Ground Star Anise ½ tsp
- Unsalted Butter 3 Tbs
- Granny Smith Apples 4, peeled, cored and sliced 1/4 inch thick
- Whiskey 1/3 cup
- Kosher Salt 1/2 tsp
- Dark Brown Sugar 1/2 cup
- Sugar 1/4 cup
- Cornstarch 2 Tbs
- Vanilla Extract 2 tsp
- Juice of 1 Lemon
For The Snickerdoodle Cookie Crumble
- Unsalted Butter 1/2 cup (1 stick), softened
- Sugar 3/4 cup plus 2 Tbs, divided
- Egg 1
- Baking Powder 1 tsp
- Kosher Salt ¼ tsp
- All-Purpose Flour 1 2/3 cups
- Ground Cinnamon 1 ½ tsp
Cook It
Cobbler
- Combine the cloves, cinnamon, nutmeg, and star anise in a small bowl. Set aside.
- Melt the butter in a medium saucepan over medium-low heat. Add the apples, whiskey, salt, sugars, cornstarch, and reserved spice blend and mix well.
- Add the vanilla and lemon juice and cook, stirring often, until the apples have softened slightly, about 5 minutes.
- Transfer the apple mixture to an 8 x 8-inch baking pan. Set aside.
- Preheat the oven to 350ºF.
Cookie Crumble
- In a large bowl, mash together the butter and 3/4 cup of sugar. Add the egg and beat until creamy. Add the baking powder, salt, and flour and stir to make a stiff dough.
- In a small bowl, combine the cinnamon and the remaining 2 Tbs sugar. Shape the dough into balls the size of a walnut. Roll them in the cinnamon-sugar mixture.
To Assemble
- Break the cookie dough balls into small pieces over the apple filling.
- Bake the cobbler until the top is golden, about 13 minutes. Serve warm.