Snickerdoodle Cobbler
This Snickerdoodle Cobbler combines a buttery cinnamon cobbler with a rich brown sugar filling that bakes into a soft, gooey center. Topped with cinnamon sugar and served warm with vanilla ice cream, it's an easy, cozy dessert that's perfect for fall, holidays, or anytime you're craving the flavors of a classic snickerdoodle cookie.
Equipment
Ingredients
Filling
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- ¼ tsp salt
- 2 tsp vanilla extract
- 2 cups hot water
Cobbler Batter
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp cream of tartar
- 1 cup whole milk
- ½ cup unsalted butter melted
- 2 tsp vanilla extract
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 2 tsp ground cinnamon
To Finish
- Vanilla ice cream optional
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
- In a medium bowl, whisk together the brown sugar, ½ cup granulated sugar, 2 tsp cinnamon, salt, vanilla, and hot water until mostly dissolved. Set aside.
- In a large bowl, whisk together the flour, 1½ cups granulated sugar, baking powder, salt, 2 tsp cinnamon, and cream of tartar.
- Stir in the milk, melted butter, and vanilla just until a thick batter forms.
- Spread the batter evenly into the prepared baking dish.
- Slowly pour the cinnamon filling evenly over the batter. Do not stir.
- In a small bowl, combine the remaining ½ cup granulated sugar and 2 tsp cinnamon.
- Sprinkle the cinnamon sugar evenly over the top.
- Bake for 45–50 minutes, until the top is golden brown and the center is mostly set with just a slight jiggle.
- Let the cobbler cool for at least 20 minutes before serving. The filling will continue to thicken as it rests.
- Serve warm with vanilla ice cream if desired.
Notes
- Resist the urge to stir after pouring the filling over the batter, the layers create themselves while baking.
- Letting the cobbler rest is key to getting a thick, gooey filling.
- Bake until only the very center has a slight jiggle.
- A scoop of vanilla ice cream melts beautifully into the cinnamon filling.
- Cover and refrigerate for up to 4 days.
- Reheat individual servings in the microwave for 20–30 seconds.
- Reheat larger portions covered in a 300°F oven until warmed through.
- Freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating.
Did You Make This Recipe?Let me know how it was!