Brown Sugar & Cinnamon Oatmeal Cookie Apple Cobbler

This dessert is a winner, no doubt.  A spiced caramel apple filling, topped with a fabulous oatmeal cookie topping (with just the right amount of salt to cut the sweetness).  I am loving this dessert.  It comes together easily and would be a great alternative to apple pie for Thanksgiving!

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Brown Sugar & Cinnamon Oatmeal Cookie Apple Cobbler

Printer-Friendly Recipe
Inspired By: Spicy Southern Kitchen
Serves: 8

Ingredients

Topping

½ cup granulated sugar
½ cup packed brown sugar
½ cup unsalted butter, softened
2 teaspoons vanilla extract
1 large egg
1 cup all-purpose flour
1 cup old-fashioned oats
½ teaspoon baking powder
½ teaspoon salt

Filling

6 cups peeled & diced apples (I used a mix of Sweet Tango and Gala)
2 tablespoons brown sugar
1 tablespoon cinnamon
1 tablespoon flour
½ tablespoon lemon juice

Directions

Add the granulated sugar, brown sugar, and butter in the mixing bowl of an electric mixer.  On medium-speed, beat the ingredients until pale in color and fluffy, about 3 minutes.  Beat in the vanilla and the egg.

Combine the flour, oats, baking powder, and salt in a medium bowl.  Add this mixture to the wet sugar mixture with the mixer on low.  Mix until just blended.  Cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees.  Combine the apples, 2 tablespoons of brown sugar, cinnamon, 1 tablespoon of flour, and the lemon juice for the filling mixture.  Pour the filling into a greased 9-inch square baking pan (or use a 9-inch square cast iron pan).  Drop spoonfuls of the chilled topping over the peaches.  Bake for 30-35 minutes until the topping is golden brown and bubbly.  Serve warm or cold, it’s great either way.  Enjoy!

Add butter and sugars to a large mixing bowl.

Add butter and sugars to a large mixing bowl.

Mix on medium speed for about 3 minutes, until fluffy and smooth.

Mix on medium speed for about 3 minutes, until fluffy and smooth.

Add in the egg and vanilla.

Add in the egg and vanilla.

In a separate bowl, mix together the oats, flour, baking powder, and salt.

In a separate bowl, mix together the oats, flour, baking powder, and salt.

Add the oat mixture to the sugar mixture.

Add the oat mixture to the sugar mixture.

Mix until combined, cover and refrigerate for 30 minutes.

Mix until combined, cover and refrigerate for 30 minutes.

Wash up the apples. I used Sweet Tango & Gala. Peel, core, and chop.

Wash up the apples. I used Sweet Tango & Gala. Peel, core, and chop.

Add the apple chunks, cinnamon, brown sugar, flour, and lemon juice to a large bowl.

Add the apple chunks, cinnamon, brown sugar, flour, and lemon juice to a large bowl.

Mix together.

Mix together.

Pour the apple mix into baking pan.

Pour the apple mix into baking pan.

Top with spoonfuls chilled cookie dough mixture.

Top with spoonfuls of the chilled cookie dough mixture.

Bake at 350 for about 30 minutes, until the cookie dough topping is turning golden brown. Remove from oven & allow to sit for a few minutes before serving.

Bake at 350 for about 30 minutes, until the cookie dough topping is turning golden brown. Remove from oven & allow to sit for a few minutes before serving.

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2 thoughts on “Brown Sugar & Cinnamon Oatmeal Cookie Apple Cobbler

  1. Hi Melissa!! Thinking about adding this to thanksgiving menu! I was wondering if it is like a crisp in that it gets better each day after making it. Where the flavor gets better. Maybe make it on Tuesday? What are your thoughts on this?

    • Awesome!! It took us about 5 days to eat all of the cobbler and it tasted pretty much the same on day 1 as it did on day 5. So you could definitely make it in advance, it’s always nice to have some dishes made ahead of time! It also would be great with a scoop of ice cream on top 😊

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