Description
A delightful twist on traditional cobbler featuring the classic cinnamon-sugar flavor of snickerdoodle cookies. This magical dessert creates its own caramel-like sauce as it bakes, resulting in a warm, comforting treat with a crisp top and gooey center.
Ingredients
Scale
- For the Cobbler:
- 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
- For the Topping:
- ¼ cup sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the Oven: 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. This creates a rich base and helps prevent sticking while adding flavor to the cobbler.
- Prepare the Batter: In a large bowl, whisk together the milk, vanilla extract, and sugar until well combined. Add the flour, baking powder, salt, and cinnamon, whisking until just combined. Be careful not to overmix, as this can make the cobbler tough instead of tender.
- Assemble the Cobbler: Spoon the batter evenly over the melted butter without mixing. The batter should float on top of the butter. Sprinkle the brown sugar evenly over the batter. Then carefully pour the hot water over the entire mixture—do not stir. This creates the magical self-saucing effect as the cobbler bakes.
- Bake: Place in the preheated oven and bake for 30-35 minutes, until the top is golden brown and mostly set. The center might still appear slightly jiggly but will continue to set as it cools. The cobbler will have distinct layers with a cake-like top and saucy bottom.
- Add the Topping: In a small bowl, mix together the sugar and cinnamon until well combined. Sprinkle this mixture over the hot cobbler immediately after removing it from the oven. The heat will help the cinnamon-sugar topping adhere to the surface, creating that classic snickerdoodle cookie flavor.
- Cool and Serve: Let the cobbler cool slightly before serving, about 15-20 minutes. This allows the layers to set while still serving it warm. It’s best enjoyed with a scoop of vanilla ice cream that melts beautifully into the warm cobbler.
Notes
- For the best flavor, use high-quality cinnamon. Ceylon cinnamon offers a milder, more complex flavor than the more common Cassia variety.
- The hot water may seem unusual, but it’s essential for creating the cobbler’s signature sauce.
- This cobbler can be made ahead and reheated in a 300°F oven for 10-15 minutes before serving.
- Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a twist, try adding 1/2 cup of chopped nuts or dried fruit to the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 45g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg