Snickerdoodle Cobbler, rich and buttery with a self-made sauce and warm cinnamon flavor. This cobbler is perfect for your fall spread or any time of year!
I’ve been a little cobbler crazy lately. I made Caramel Cobbler and Pecan Cobbler recently and had to send them away so I would devour all of them by myself! I could too. They’re just so dang good.
My plan for Thanksgiving is to put this in the oven when everyone gets here. By the time we finish dinner, this Snickerdoodle Cobbler will be ready and I’ll serve it hot with good vanilla ice cream. How does that sound?
If you enjoy the flavor in Snickerdoodle cookies, you’ll love this cobbler. It has the same wonderful, warm cinnamon notes.
This is a ‘dump’ type cobbler. You basically layer everything in a 9×13 inch pan. I don’t recommend cooking it in a smaller pan. Butter and brown sugar combine and cook into a rich caramel sauce.
I recommend using real butter in this recipe. It takes real butter to make a good caramel sauce. I have not tested it with margarine. I also use self-rising flour; it’s just convenient and easy and that’s what this dessert is all about.
This is one of my most favorite, if not the favorite, desserts. It’s just a bonus that it’s crazy easy to make!
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- 6 tablespoons butter real butter, no substitutions
- 1 and 1/2 cup self-rising flour
- 1 and 1/2 cup sugar
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 tablespoon cinnamon
- 1 and 1/2 cup packed light brown sugar
- 1 and 1/2 cup hot water
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Preheat oven to 350 degrees.
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Melt butter in 9x13 inch pan.
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In a mixing bowl, combine flour, sugar, milk, flavoring and cinnamon.
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Stir to combine, but do not over-mix
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Pour over melted butter.
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Sprinkle brown sugar over top of batter.
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Carefully pour hot water over butter and batter. Do not stir.
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Cook 30 to 35 minutes until golden brown.
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Sherry says
This was AMAZING!! Super easy & super delicious! We paired it with vanilla & pumpkin ice cream….omg! Thank you for such a versatile delicious recipe!
El Gould says
Just finished making the Snickerdoodle Cobbler tonight. It came out perfect…yummy! Great dessert recipe…so easy. Can’t wait for my daughter, grands, and son-in-law to taste it tomorrow. Thank you for an easy and scrumptious tasting dessert recipe. Can’t wait to see what’s next in your baking repertoire.
Ness says
Not sure what went wrong, but this one was a huge disappointment! It ended up like hard, dense, oatmeal underneath watery syrup. Almost enedible ☹️ I followed instructions exactly and can’t figure out why mine didn’t turn out.
Kristina says
Maybe you used all purpose flour instead of self rising? I just did this and it turned out kind of like you’re saying. I made it again, though, with the modifications to turn all purpose into self rising, and it turned out perfectly.
Gail says
this looks delicious. I want to make it for an occasion so I’m wondering if it’s in a 9X13 why does it say it only serves 6 to 8 people
Paula says
It’s not very thick, maybe 1 and 1/2 inch tall