# Components:
→ Apple Filling
01 - 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
02 - 1/2 cup granulated sugar
03 - 2 tablespoons brown sugar
04 - 1 1/2 teaspoons ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 2 tablespoons all-purpose flour
07 - 1 tablespoon lemon juice
08 - Pinch of salt
→ Snickerdoodle Topping
09 - 1 1/2 cups all-purpose flour
10 - 1/2 cup granulated sugar
11 - 1/4 cup light brown sugar, packed
12 - 1/2 teaspoon baking soda
13 - 1/2 teaspoon cream of tartar
14 - 1/2 teaspoon salt
15 - 1 teaspoon ground cinnamon
16 - 1/2 cup unsalted butter, melted and slightly cooled
17 - 1 large egg
18 - 1 teaspoon pure vanilla extract
→ Cinnamon Sugar Topping
19 - 2 tablespoons granulated sugar
20 - 1 teaspoon ground cinnamon
# Method:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly with butter or nonstick spray.
02 - In a large bowl, combine the sliced apples, granulated sugar, brown sugar, ground cinnamon, nutmeg, flour, lemon juice, and a pinch of salt. Toss until apples are evenly coated.
03 - Evenly spread the prepared apple mixture into the greased baking dish.
04 - In a separate bowl, whisk together flour, granulated sugar, light brown sugar, baking soda, cream of tartar, salt, and ground cinnamon.
05 - Add melted butter, egg, and vanilla extract to the dry ingredients. Stir until a soft, slightly sticky dough forms.
06 - Drop spoonfuls of the snickerdoodle dough over the apples. Gently spread to cover most of the filling, leaving some spaces where apples peek through.
07 - In a small bowl, mix together granulated sugar and ground cinnamon. Sprinkle evenly over the snickerdoodle dough.
08 - Bake in the center of the oven for 40 minutes, until the topping is golden brown and apples are bubbling beneath.
09 - Allow to cool for 10 to 15 minutes before serving. Enjoy warm, optionally topped with vanilla ice cream or whipped cream.
