1. Preheat Oven

   Preheat the oven to 375F.

   Connect Oven
2. Make Batter

   In a stand mixer, cream the butter and sugar together. Separate eggs, discarding whites, adding yolks to the butter mixture along with the vanilla extract. Mix for half a minute on medium-high speed or until well incorporated. Scrape down the sides of the bowl. Add flour to bowl and start mixer on medium speed. Carefully add rest of ingredients while mixer is running. Mix until well incorporated.

   • 1/2 lb , room temperature Unsalted Butter
   • 1 1/4 cups Brown Sugar
   • 3 , yolks only Eggs
   • 1 tsp Vanilla Extract
   • 2 1/2 cups All Purpose Flour
   • 1 tsp Baking Soda
   • 1/2 tsp Cream Of Tartar
3. Build The Filling

   Slice the apples, discarding the cores. Add to a large bowl. Add all dry ingredients to apples. Add vanilla, zest & lemon juice to apples. Mix gently to coat the fruit. Add to a baking dish.

   • 1 pinch Ground Cinnamon
   • 1/2 cup Granulated Sugar
   • 2 tsp Iodized Salt
   • 1/2 Tbsp Vanilla Extract
   • 1/2 , zested, juiced Lemon
   • 1 lb , sliced Fuji Apples
   • 1 lb , sliced Granny Smith Apples
   • 3/4 cup Brown Sugar
   • 2 1/2 Tbsp Tapioca Starch
4. Assemble & Bake Cobbler

   Crumble cookie dough over fruit filling. Bake at 375F for 40 - 45 minutes.
5. Temper Ice Cream

   Let ice cream sit at room temperature for 10 minutes before serving.

   • 10 oz Vanilla Ice Cream
6. Serve

   Top with a generous scoop of ice cream. Decorate with powdered sugar if desired. Enjoy!

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By Innit Culinary Team