Snickerdoodle Cobbler Warm Cinnamon (Print View)

Sweet cinnamon-sugar treat with gooey layers and golden top. Perfect for sharing and cozy gatherings.

# Components:

→ Cobbler Base

01 - 1/3 cup unsalted butter, melted
02 - 3/4 cup whole milk
03 - 2 teaspoons vanilla extract
04 - 1 1/2 cups granulated sugar
05 - 1 1/2 cups all-purpose flour
06 - 2 1/4 teaspoons baking powder
07 - 3/4 teaspoon salt
08 - 2 teaspoons ground cinnamon
09 - 1 1/2 cups packed brown sugar
10 - 1 1/2 cups hot water

→ Topping

11 - 1/4 cup granulated sugar
12 - 1/2 teaspoon ground cinnamon

# Directions:

01 - Preheat the oven to 350°F (177°C). Pour the melted unsalted butter into a 9x13 inch baking pan and spread evenly to coat the bottom.
02 - In a large mixing bowl, whisk together whole milk, vanilla extract, and 1 1/2 cups granulated sugar. Add all-purpose flour, baking powder, salt, and 2 teaspoons ground cinnamon. Whisk until the batter is just incorporated and smooth.
03 - Gently spoon the batter over the melted butter in the pan, taking care not to stir or mix. Evenly sprinkle the packed brown sugar over the surface of the batter.
04 - Carefully pour the hot water evenly over the brown sugar and batter. Do not stir.
05 - Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and the cobbler is mostly set with a gooey texture underneath.
06 - In a small bowl, combine 1/4 cup granulated sugar with 1/2 teaspoon ground cinnamon. Mix thoroughly.
07 - As soon as the cobbler is removed from the oven, sprinkle the cinnamon sugar topping evenly over the hot surface. Allow to cool slightly before portioning and serving.

# Expert Advice:

01 -
  • Delivers all the flavor of snickerdoodle cookies without the fuss of rolling and chilling dough
  • No fancy equipment needed just basic pantry ingredients and one bowl
  • Simple layering technique creates a gooey caramel base with a tender cinnamonsugar crust
  • Ready in under an hour for those lastminute dessert cravings
02 -
  • High in cozy cinnamon flavor with a gooey caramel sauce throughout
  • Can be prepped ahead and baked when you need a warm dessert in minutes
03 -
  • I learned to always use room temperature dairy so the batter comes together quickly
  • For the best crust sprinkle the topping over the cobbler as soon as it comes out of the oven so it forms that signature crackly layer And never substitute margarine for butter if you can help it the flavor just does not compare
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