Snickerdoodle Crumble Pie
Warm up your cold winter nights with this comforting snickerdoodle crumble pie. It's a fun twist on classic snickerdoodles, bringing together the cookie's soft texture with a crunchy crumble topping. Easy to make and easier to enjoy, it’s a perfect treat for cozy evenings.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons cinnamon
- 1 cup rolled oats
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- In a large bowl, cream together the softened butter and 1 cup of the sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add to the creamed mixture, mixing until just combined.
- Press the cookie dough evenly into the bottom and up the sides of the prepared pie dish.
- For the crumble, mix the remaining 1/2 cup of sugar, cinnamon, and rolled oats in a small bowl. Sprinkle evenly over the dough.
- Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the center is set.
- Allow to cool on a wire rack before slicing and serving.