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?
Snickerdoodle Cobbler
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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Snickerdoodle Cobbler
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees.
- Melt butter in 9x13 inch pan.
- Stir to combine, but do not over-mix
- Pour over melted butter.
- Sprinkle brown sugar over top of batter.
- Carefully pour hot water over butter and batter. Do not stir.
- Cook 30 to 35 minutes until golden brown.
Notes
Nutrition
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Lynn says
Is thus recipe supposed to be runny when you take it out of the oven?
Paula says
It will be thinner straight out of the oven but will thicken some as it cools.
Vanessa says
Thanks for sharing! How far ahead of time can I make it?
Paula says
Up to a day. It’s really best warm so if you make it early you may want to heat up a little before serving. I usually warm each serving in the microwave.
Suzanne says
This looks so good! What a fun twist on a dessert classic!
Autumn says
I want to double this. I’ve made it several times. Family loves it. Would it still work if I doubled it?
Paula says
Yes, but either cook it in a larger pan or two pans.
Lora says
I also thought there were apples! I went ahead and added fresh peaches over the melted butter. Delicious!
Kaui says
I was thinking of using pears. Do you think that would work? Did you do anything to the peaches? I’m thinking just add the pain fruit and the sauce from the butter & brown sugar will do its magic.
Angie says
What step do the apples go in the pan? It seems to be missing from the directions. Before or after the dough? you probably can’t mess it up 🙂 but just wanted to be sure!
Paula says
This Snickerdoodle Cobbler doesn’t have apples. Here’s the link to the Best Caramel Apple Cobbler>>> https://www.callmepmc.com/best-caramel-apple-cobbler/
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
Michelle says
Has anyone tried making this in a crockpot?
Sandi says
Home made ice cream would be awesome. There are many recipes for no churn ice cream that are very tasty. Will be making this soon.
Ellen Berhane says
I came across your Peach Pecan Cobbler recipe and I’m a little like you in that I just Love, Love, Love reading recipes. I was so intrigued by the thought of pouring hot water over brown sugar and a batter that I had to try it because the idea sounded so far-fetched. Well, it was a sure hit!!! My daughter-in law just texted me that it was off the chain. That a crust actually emerges from beneath water is astounding!!! Can’t wait to try this one!!!! 🙂 Thank you so much for these posts. Now I’m a fan.
Veronica says
I don’t know what is better! The fun of making the silly thing, or EATING it! This is magic, I was cracking up at the pour the water over it stage. Too funny. I knew it worked because I shared it with a friend, who promptly made it and it was FABULOUS! So, now I am making one for my boss.. her birthday tomorrow. Thanks so much for such a fun and tasty recipe! This is a keeper for sure!
Jenna says
Made this for thanksgiving dinner and followed it to a T except the only pan i had was 11″x7″. It was delicious! Ooey gooey and perfect with ice cream. Everyone loves it and will make it again !
Paula says
Thanks for telling me Jenna! I’m so glad you liked it.