Description
A warm, gooey dessert that combines the cinnamon-sugar flavor of classic snickerdoodle cookies with the texture and ease of a cobbler. Perfect served warm with ice cream.
Ingredients
- ⅓ cup unsalted butter, melted
- ¾ cup whole milk
- 2 teaspoons vanilla extract
- 1 ½ cups sugar
- 1 ½ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- 1 ½ cups brown sugar, packed
- 1 ½ cups hot water
- ¼ cup sugar (for topping)
- ½ teaspoon cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Pour the melted butter into a 9×13-inch baking pan, ensuring it evenly coats the bottom.
- In a large bowl, whisk together the milk, vanilla extract, and sugar. Add the flour, baking powder, salt, and cinnamon, stirring until just combined.
- Spoon the batter evenly over the melted butter—do not stir.
- Sprinkle the brown sugar evenly over the batter.
- Carefully pour the hot water evenly over the mixture—don’t stir.
- Bake for 30–35 minutes, until the top is golden brown and mostly set.
- While it’s hot, mix the sugar and cinnamon for the topping in a small bowl and sprinkle it over the cobbler right after it comes out of the oven.
- Let it cool slightly before serving. It’s best enjoyed warm with vanilla ice cream.
Notes
- Serve with ice cream, whipped cream, or caramel sauce for extra indulgence.
- Can be made ahead and reheated in the oven at 325°F for 10–15 minutes.
- Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
- Use a 9×13-inch pan for ideal results.
- No eggs or cream of tartar needed.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
