Snickerdoodle Cobbler is the perfect fusion of a classic cookie and a comforting fruit dessert. It brings together the warm, cinnamon-spiced flavor of snickerdoodle cookies and the sweet, gooey texture of apple pie filling—all baked into one irresistible cobbler. Finished with a drizzle of caramel and a touch of cinnamon sugar, it’s an easy yet impressive dessert I love serving warm with a scoop of vanilla ice cream.

Snickerdoodle Cobbler

Why You’ll Love This Recipe

I love how quick and simple this cobbler is to make, thanks to the use of cookie mix and canned apple pie filling. It’s the kind of recipe I turn to when I want something homemade and cozy but don’t want to spend hours in the kitchen. The blend of cinnamon, apple, and caramel makes it a warm and nostalgic treat, especially during the fall months, but honestly, I’ll bake it any time of year.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 17.5 oz package snickerdoodle cookie mix
1/2 cup (1 stick) salted butter, softened
1 large egg
1 21 oz can apple pie filling
3 tablespoons caramel topping
2 teaspoons cinnamon sugar

Directions

Preheat your oven to 375°F (190°C) and lightly spray an 8-inch baking dish with non-stick cooking spray.
In a bowl, I combine the snickerdoodle cookie mix, softened butter, and egg. I stir the mixture until it forms a dough.
Using a spoon, I drop half of the dough in small spoonfuls evenly across the bottom of the baking dish. I sprinkle 1 teaspoon of cinnamon sugar over this layer.
Next, I spread the apple pie filling over the dough. Then, I drop the remaining dough in spoonfuls over the apple layer.
I finish it off by sprinkling the remaining 1 teaspoon of cinnamon sugar on top and drizzling the caramel sauce over everything.
Bake for 30 to 35 minutes, or until the top is golden and the edges are bubbly. I let it cool slightly before serving—usually with a scoop of ice cream on top.

Servings and timing

Prep time: 10 minutes
Bake time: 35 minutes
Total time: 45 minutes
Servings: About 9 bars

Variations

I like swapping the apple pie filling with peach or cherry for a twist on the original.
If I’m out of caramel, I sometimes drizzle maple syrup or a dusting of powdered sugar instead.
For extra spice, I mix a dash of nutmeg or allspice into the apple filling before layering.

Storage/Reheating

I store leftover cobbler in an airtight container in the refrigerator for up to 4 days. To reheat, I pop a slice in the microwave for 20-30 seconds or warm the whole dish in the oven at 300°F until heated through. It stays soft and gooey even after reheating.

FAQs

How do I know when the cobbler is done baking?

I check that the top is golden brown and the filling is bubbling around the edges. A toothpick inserted in the dough should come out clean.

Can I make this recipe ahead of time?

Yes, I often bake it a day ahead. It tastes even better the next day once the flavors have melded together. I just reheat it before serving.

What can I use instead of snickerdoodle cookie mix?

If I don’t have a mix, I use a homemade sugar cookie dough and mix in some cinnamon sugar for that classic snickerdoodle flavor.

Can I freeze snickerdoodle cobbler?

Yes, once cooled, I wrap it tightly and freeze for up to 2 months. I thaw overnight in the fridge before reheating.

Is this dessert overly sweet?

It’s definitely sweet, but not overpowering. The tartness of the apples balances out the caramel and cookie layers nicely.

Conclusion

Snickerdoodle Cobbler is one of those desserts that feels like a hug in a dish. It’s easy to throw together, packed with warm, comforting flavors, and always a crowd-pleaser. I love how versatile it is, and how effortlessly it transforms a handful of pantry staples into something really special. Whether I’m baking for a weeknight treat or a casual gathering, this cobbler never lets me down.