Introduction

Snickerdoodle Cobbler is a warm, cozy dessert that combines the buttery richness of cobbler with the sweet, cinnamon-spiced flavors of classic snickerdoodle cookies. This easy-to-make treat offers a gooey interior topped with a crisp, sugary crust that’s perfect for chilly evenings or comfort food cravings.

A white plate holds a warm dessert with three scoops of creamy off-white vanilla ice cream on top. Underneath, there is a thick layer of soft, golden-brown cobbler with a crispy textured crust, covered in a shiny, rich caramel sauce that pools slightly around the edges. A spoon lifts a chunky piece, revealing soft baked fruit with a glossy, syrupy coating. The plate sits on a white marbled surface with another glass dish filled with the dessert in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup unsalted butter, melted
3/4 cup whole milk
2 teaspoons vanilla extract
1 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups packed brown sugar
1 1/2 cups hot water
1/4 cup granulated sugar (for topping)
1/2 teaspoon ground cinnamon (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spread the melted butter evenly across the bottom of a 9×13-inch baking pan to create a rich, buttery crust.
Step 2: In a large bowl, whisk together the milk, vanilla extract, and 1 1/2 cups granulated sugar until smooth. Add the flour, baking powder, salt, and cinnamon, then gently whisk until just combined. Avoid overmixing to keep the batter light.
Step 3: Spoon the batter carefully over the melted butter in the pan, spreading it evenly but do not stir; this separation is essential for the cobbler’s layered texture.
Step 4: Sprinkle the packed brown sugar evenly over the batter. This will melt and caramelize during baking, forming a luscious filling.
Step 5: Slowly pour the hot water over the entire surface of the batter and sugar without stirring. The water generates steam during baking to create a moist, gooey interior beneath the crust.
Step 6: Bake the cobbler for 30–35 minutes until the top is golden brown and edges are set. Test with a toothpick; it should come out mostly clean with a few moist crumbs.
Step 7: While the cobbler is still hot, mix 1/4 cup granulated sugar with 1/2 teaspoon cinnamon and sprinkle this topping evenly over the surface. It will melt into the warm crust, adding a sweet, crunchy finish.
Step 8: Let the cobbler cool for 10–15 minutes to allow the layers to set. Serve warm with vanilla ice cream or whipped cream for a comforting treat.

Tips & Variations

For an extra cinnamon kick, add a pinch more cinnamon to the batter or increase the topping cinnamon slightly.
Swap brown sugar for coconut sugar to add a subtle caramel flavor and make it a bit lighter.
Try serving the cobbler with a drizzle of caramel sauce or a handful of toasted nuts for added texture and flavor.
Use almond milk instead of whole milk for a dairy-free version, but the texture may be slightly different.

Storage

Store leftover cobbler covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days and reheat individual portions in the microwave until warm. Avoid baking leftovers as this can dry out the cobbler.

How to Serve

A close-up of a glass baking dish filled with a warm apple cobbler showing two layers: a bottom layer of soft, golden-yellow cooked apple slices covered by a thick, unevenly browned, crumbly, cinnamon-tinted crust layer with a slightly wet and sticky texture from syrup. A metal spoon is scooping a portion, lifting the crust and apple layers together, showing steam and gooey syrup dripping. In the background on a white plate is a serving of the cobbler with a white sauce pitcher nearby, all placed on a white marbled surface with sliced green apples blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cobbler ahead of time?

You can prepare the batter and assemble the cobbler in the baking dish a few hours before baking, then refrigerate it. Bake just before serving for best results.

Why do I pour hot water over the batter?

The hot water creates steam during baking, which helps the inside of the cobbler become moist and gooey while the top forms a crisp crust. This contrast is what makes the dessert unique and delicious.