Description
This gooey cinnamon-sugar cobbler tastes like a warm snickerdoodle cookie baked into a rich, buttery dessert—perfect with ice cream on top.
Ingredients
Unsalted butter
Whole milk
Vanilla extract
Granulated sugar
All-purpose flour
Baking powder
Salt
Ground cinnamon
Brown sugar (packed)
Hot water
Instructions
Preheat oven to 350°F. Melt butter and pour into a 9×13 baking dish.
In a large bowl, whisk milk, vanilla, and granulated sugar.
Add flour, baking powder, salt, and cinnamon. Whisk gently, leaving some lumps.
Pour batter over melted butter in the dish—do not stir.
Evenly sprinkle brown sugar over the batter.
Slowly pour hot water over the entire dish without stirring.
Bake for 30–35 minutes until top is golden and center is mostly set but slightly gooey.
Mix a bit of granulated sugar and cinnamon for the topping, sprinkle over cobbler while warm. Let cool slightly and serve.
Notes
Best served warm—pairs wonderfully with vanilla ice cream.
For fruit versions, add apple, peach, or pear filling before baking.
Use buttermilk for tangier flavor or boxed mix for a quick shortcut.
Can be made gluten-free with almond or coconut flour.
Refrigerate leftovers up to 4 days; freeze for up to 2 months. Reheat at 325°F until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: Baking
