Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Prepare Filling: In a large bowl, gently toss the sliced apples with the filling sugar, flour, cinnamon, and lemon juice until evenly coated. Spread this mixture evenly across the bottom of the prepared baking dish.
- Mix Dry Topping Ingredients: In a separate medium bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a stand mixer, beat the softened butter and 1 1/2 cups of sugar until light and fluffy (about 3 minutes).
- Incorporate Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl.
- Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Prepare Cinnamon Topping: In a small, shallow dish, combine the 1/2 cup topping sugar and 2 tablespoons of cinnamon.
- Assemble Cobbler: Drop the Snickerdoodle dough in rough spoonfuls evenly over the top of the apple mixture.
- Cinnamon Finish: Sprinkle the prepared cinnamon-sugar mixture generously over the entire surface of the dough drops.
- Bake for 40–45 minutes, or until the topping is set, lightly golden brown, and the apple filling is bubbling thickly around the edges.
- Let the cobbler rest on a wire rack for at least 15 minutes before serving warm.