Snickerdoodle Cobbler
Snickerdoodle Cobbler combines the soft, buttery texture of cobbler with the warm, cinnamon-sugar goodness of snickerdoodle cookies, making it perfect for gatherings or cozy nights in.
Ingredients
Cobbler Base
- ⅓ cup unsalted butter, melted Make sure it is evenly distributed in the pan.
- ¾ cup whole milk Substitutes like almond or oat milk are acceptable.
- 2 teaspoons vanilla extract For extra flavor, you can increase the amount.
- 1 ½ cups sugar This adds sweetness to the batter.
- 1 ½ cups flour Use gluten-free flour for a gluten-free version.
- 2 ¼ teaspoons baking powder Ensure it's fresh for better rise.
- ¾ teaspoon salt
- 2 teaspoons cinnamon A key flavor in snickerdoodle desserts.
- 1 ½ cups brown sugar, packed Sprinkle evenly over the batter.
- 1 ½ cups hot water Pour over the batter without stirring.
Topping
- ¼ cup sugar Used for sprinkling on top while hot.
- ½ teaspoon cinnamon Combine with sugar for the final touch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease or butter a 9×13-inch baking pan and pour the melted butter evenly into the bottom.
- In a large bowl, whisk together the milk, vanilla extract, and sugar until mostly dissolved.
- Add the flour, baking powder, salt, and cinnamon. Whisk gently until just combined; do not overmix.
- Spoon the batter gently over the melted butter in the pan without stirring.
- Sprinkle the brown sugar evenly over the top of the batter.
- Carefully pour hot water evenly over the entire surface. Do not stir.
Baking
- Bake for 30–35 minutes or until golden brown and mostly set, with a slightly jiggly center.
- While hot, mix the topping sugar and cinnamon, then sprinkle over the cobbler.
- Let cool for 10–15 minutes before serving warm.
Notes
Serve warm with vanilla ice cream or whipped cream. Leftovers can be stored in the fridge for up to 3 days or frozen for a month. Reheat in the oven or microwave before serving.