Snickerdoodle Apple Crisp

On my way to 365 recipes in 365 days.  Here is recipe 45.
I really love Snickerdoodle Cookies.  I am not sure why, but I don’t make them often.  And my husband loves apple desserts.  This is the perfect combo for our house.

I had my niece over for the evening (the sweet girl in the middle).  She and my girls played and played all night and then of course I had to load them up with sugar before bed.  They all cleaned their bowls.

I thought this dessert was wonderful.  I topped it with a scoop of vanilla ice cream and enjoyed it warm.  I also convinced myself that it was a perfectly acceptable breakfast the next morning. 

Snickerdoodle Apple Crisp
*Adapted from Baked By Rachel
Cookie Topping:
1/4 cup softened butter
1/3 cup sugar + 1/2 cup
1 egg
1/2 tsp cream of tartar
1/8 tsp salt
1/2 tsp baking powder
2/3 cup flour
3/4 tsp cinnamon
Apple Filling:
8 cups apples, peeled and chopped
1/4 cup brown sugar
1/2 tsp cinnamon
1. In a large mixing bowl, toss apples with brown sugar and 1/2 tsp cinnamon.  Dump in to greased 8X8 baking dish.  Preheat oven to 350 degrees.
2. In a medium mixing bowl, cream together butter and 1/3 cup sugar.  Add in egg and mix well.  Stir in flour, salt, baking powder, and cream of tartar.
3. Roll dough in to 12 balls.  Mix 1/2 cup sugar and 3/4 tsp cinnamon in a small bowl.  Roll cookie dough in sugar mix.  Top apple filling with cookie dough and flatten slightly.
4. Bake 45-55 minutes until apples are tender and topping is lightly browned.
*Allow to cool slightly before serving for the juices to thicken up a bit.  Store leftovers in fridge.
Enjoy!