Description
A warm, gooey dessert that blends the nostalgic cinnamon-sugar flavor of snickerdoodle cookies with the comforting ease of a cobbler. It’s golden, cozy, and perfect served warm with a scoop of vanilla ice cream.
Ingredients
-
⅓ cup unsalted butter, melted
-
¾ cup whole milk
-
2 teaspoons vanilla extract
-
1½ cups granulated sugar
-
1½ cups all-purpose flour
-
2¼ teaspoons baking powder
-
¾ teaspoon salt
-
2 teaspoons ground cinnamon
-
1½ cups packed brown sugar
-
1½ cups hot water
Topping:
-
¼ cup granulated sugar
-
½ teaspoon ground cinnamon
Instructions
-
Preheat the oven to 350°F (175°C). Pour the melted butter into the bottom of a 9×13-inch baking dish and spread evenly.
-
Make the batter: In a large bowl, whisk together the milk, vanilla extract, and granulated sugar. Add the flour, baking powder, salt, and cinnamon. Whisk until just combined—do not overmix.
-
Layer the cobbler: Spoon the batter gently over the melted butter in the baking dish—do not stir or mix. Sprinkle the brown sugar evenly over the batter.
-
Add hot water: Carefully pour the hot water over the top of the batter and brown sugar. Again, do not stir.
-
Bake: Place the baking dish in the oven and bake for 30–35 minutes, or until the top is golden brown and mostly set.
-
Add topping: While the cobbler is hot, mix together the topping sugar and cinnamon in a small bowl and sprinkle it evenly over the surface.
-
Cool and serve: Let cool slightly before serving. Best enjoyed warm with a scoop of vanilla ice cream.
Notes
-
Serving Tip: Serve warm for the best gooey texture. Add vanilla ice cream or whipped cream for extra indulgence.
-
Storage: Store covered in the refrigerator for up to 4 days.
-
Freezing: Freeze for up to 2 months. Thaw in the refrigerator before reheating.
-
Reheat: Warm individual servings in the microwave for 30–45 seconds, or reheat the whole dish in a 300°F oven until warmed through.