Description
Craving a dessert that’s buttery, soft, and loaded with cinnamon-sugar goodness? This snickerdoodle cobbler hits that spot — simple to throw together, baked until saucy and golden, and perfect with a scoop of vanilla ice cream.
Ingredients
Scale
Cobbler batter
- 1 cup (120 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) whole milk
- 1 tsp vanilla extract
Cinnamon-sugar topping
- ½ cup (100 g) packed brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
Finish
- 1½ cups (360 ml) boiling water — very important for that gooey sauce
- Ice cream or whipped cream, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish so nothing sticks.
- In a bowl, whisk the flour, baking powder, and salt until blended.
- In a second bowl, mix the melted butter, granulated sugar, milk, and vanilla until smooth.
- Fold the wet ingredients into the dry just until combined — some tiny lumps are fine. Spread the batter evenly in your prepared pan.
- Combine the brown sugar, cinnamon, and nutmeg in a small bowl. Sprinkle that mix evenly over the batter. Do not stir.
- Carefully pour the boiling water slowly over the top. The water will sink through the sugar layer and the batter — don’t mix it. This creates the signature sauce as it bakes.
- Bake 40–45 minutes, until the surface turns golden and the center feels set but still tender.
- Let the cobbler rest about 10 minutes so the syrup thickens. Serve warm with ice cream or a dollop of whipped cream.
Notes
- Why this works (and the secret move)
- Pouring hot water over the layered batter and sugar makes the bottom transform into a sticky, caramel-like pool while the top rises into a cake-like crust. It’s sweet science — and delicious. Want gooey? This is how you get it.
- Pro tips & swaps
- Do not stir the hot water into the batter. That’s the magic trick.
- Use fresh ground cinnamon for the best aroma and flavor.
- Want lighter? Swap half the milk for a splash of water or use low-fat milk.
- Short on time? Use a boxed snickerdoodle or cinnamon cake mix and follow the same layering method — FYI, it still slaps.
- Add-ins: stir 1 cup berries or ½ cup chopped pecans into the batter for variety.
- Serving & storage
- Serve warm — it tastes best fresh from the oven. Store leftovers in an airtight container in the fridge up to 3 days. Reheat single portions in the microwave for 20–40 seconds or warm the whole pan at 300°F (150°C) for about 10 minutes.