• Heat the oven to 375℉. Spray a 9x13 baking dish with nonstick cooking spray, and set it aside.

Make The Apple Filling

• In a large bowl, add the thinly sliced apples, granulated sugar, flour, fresh lemon juice, and ground cinnamon and stir until well combined and all the apples are coated.
  10 cups thinly sliced OR small, bite-sized apples, 1/2 cup granulated sugar, 3 tablespoons all-purpose flour, 2 teaspoons fresh squeezed lemon juice, 1 teaspoon ground cinnamon
• Evenly spread the apples into the bottom of the prepared baking dish.

Make The Snickerdoodle Cookie Crumble Topping

• In a mixing bowl, add the dry sugar cookie mix, butter, and egg. Use an electric hand mixer to beat on medium-low speed until a soft, slightly crumbly dough forms.
  1 pouch (17.5 oz) sugar cookie mix, 1/2 cup (1 stick) butter, 1 large egg
• In a separate small bowl, stir together the granulated sugar and ground cinnamon until combined. Set aside for later.
  2 tablespoons granulated sugar, 1 teaspoon ground cinnamon
• With clean hands, take a handful of the snickerdoodle cookie dough and press it flat between your fingers to form a flat shape. Lay it over top the apples inside the baking dish, continuing with the rest of the cookie dough until the apples are covered.
• Sprinkle the sugar and cinnamon mixture (that was set aside from earlier) evenly over the top of the cookie dough in the baking dish.

Bake & Serve Warm

• Bake for 35-40 minutes. If the top is browning too much towards the end of the cook time, loosely lay a piece of aluminum foil over top of the dish.
• Serve the snickerdoodle apple cobbler warm with a scoop of vanilla ice cream on top. Add a caramel drizzle for an extra special dessert if wanted.