Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Prepare the fruit filling by tossing the sliced apples with brown sugar, 2 Tbsp flour, 1 tsp cinnamon, lemon juice, and cold water. Spread the mixture evenly in the prepared dish.
- In a large bowl, whisk together the 2 ¼ cups of flour, 1 cup of sugar, baking powder, ½ tsp salt, and 1 tsp cinnamon for the topping.
- Using a pastry blender or your fingertips, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces remaining.
- Whisk the eggs and vanilla together, then add them to the flour/butter mixture. Mix on low speed or by hand until just combined into a soft dough. Do not overmix.
- In a small, shallow bowl, combine the ¼ cup granulated sugar and 1 Tbsp cinnamon for the final dusting mixture.
- Scoop spoonfuls (about 2 tablespoons each) of the dough and gently roll them lightly in the cinnamon-sugar mixture. Arrange these balls unevenly over the top of the fruit filling in the baking dish, leaving small gaps.
- Sprinkle any remaining cinnamon-sugar mixture evenly over the top of the dough balls.
- Bake for 40–45 minutes, or until the topping is deeply golden brown and the fruit juices are visibly thick and bubbling vigorously through the gaps.
- Allow the Snickerdoodle Cobbler to cool on a wire rack for at least 15 minutes before serving warm.