Snickerdoodle Cobbler

Snickerdoodle Cobbler...such an easy dessert that everyone will LOVE!

This Snickerdoodle Cobbler is so cozy! It’s easy enough to make any night of the week, and it creates its own cinnamon caramel sauce as it bakes. Serve this sweet cobbler recipe with some vanilla ice cream for the best dessert ever!

Easy Homemade Snickerdoodle Cobbler Recipe

So fall isn’t here quite yet…but there is no reason not to start gearing up for it in the kitchen.

Don’t mind the ridiculously hot August temperatures…crank up that AC and get your oven ready.

I am slightly obsessed with this Snickerdoodle Cobbler.

A Simple Snickerdoodle Cobbler Dessert

A) There is no fruit involved. Woop! B) It takes like 4 seconds to put together. C) It’s best served with ice cream and D) It creates it’s own cinnamon caramel sauce whilst baking.

It might be the perfect food y’all.

Snickerdoodle Cobbler.. so cozy and comforting! Simple to make any night of the week and best served with ICE CREAM!

How to Make a Perfect Snickerdoodle Cobbler:

The recipe is super simple and I am quite certain you have everything you need in your pantry to whip this up.

You start with a simple batter…no mixer required!

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The a super sugary mixture…that’s just light brown sugar, cinnamon and salt.

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Just sprinkle that on top.

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Then…and I know this is weird…1 3/4 cups hot water. You’ll need to pour that slowly and carefully on top. Don’t dump it por favor.

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Immediately put it in the oven.

The water combines with the other ingredients and creates this ridonk sauce. Like what?

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And then eat it. It’s best served warm, so serve it immediately or reheat it when you’re ready.

Also ice cream is not optional, folks!

SNickerdoodle Cobbler...makes it's own cinnamon caramel sauce while it bakes!

 

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Snickerdoodle Cobbler

  • Author: Cookies & Cups
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 min
  • Yield: serves 8 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description:

This Snickerdoodle Cobbler is so cozy! It’s easy enough to make any night of the week, and it creates it’s own cinnamon caramel sauce as it bakes. Serve this sweet cobbler recipe with some vanilla ice cream for the best dessert ever!


Ingredients:

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt, divided
  • 2 tsp cinnamon, divided
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 2 Tbsp vegetable oil
  • 1 tsp vanilla extract
  • 3/4 cup light brown sugar
  • 1 3/4 cup hot water

Instructions:

  1. Preheat oven to 350°
  2. Spray an 8×8 baking dish with cooking spray.
  3. In a large bowl whisk together flour, baking powder, 1/2 teaspoon salt, 1 tsp cinnamon, sugar, milk, vegetable oil and vanilla until smooth. Pour into prepared baking dish.
  4. Next combine brown sugar, 1/2 teaspoon remaining salt and remaining 1 tsp cinnamon in a bowl and sprinkle that all over the top of the batter.
  5. Finally slowly pour the hot water on top of the sugar mixture.
  6. Place in oven and bake for 45 minutes.
  7. Serve warm with ice cream

Notes:

recipe adapted from Come Home to Supper

Keywords:: snickerdoodle cobbler recipe, how to make cobbler, how to make the best cobbler, cinnamon cobbler recipe, homemade snickerdoodle cobbler recipe, cinnamon baking recipes, snickerdoodle dessert recipes

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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102 Responses
  1. Judith Green

    OM Goodness!I made this last night and shared with friends. All we could do is S-O-H and say yum, yum, yum – very good!!! In addition to the ice cream, we had a dollop of whipped topping. Tres’Delicious!!!

  2. Andrea

    OK… This was SO decadent! I posted earlier about how I was scared about all the water. Nothing to worry about. So yummy in my tummy. Have any of you had Gordon Ramsay’s sticky toffee pudding? It’s a lot like that, only not as cloyingly sweet. And yes. Totally needs the ice cream. It made my sick husband VERY happy!

  3. Andrea

    Mine’s in the oven now. I had initially thought there was too much flour, but once I added the oil, it became much more manageable. The part that freaked my out was the water on top. It seemed like TOO much. My pan was swimming! I had to re-read what I’d written 3 times, then check on the computer lol. It smells phenomenal. Snickerdoodles are my hubby’s favorite cookie and he’s been sick since Sunday. This should make him feel better. 🙂

  4. Laine

    Just made this tonight, and we’re trying hard not to finish the whole pan before bedtime! It smelled so good baking, and oh, that sauce….!

  5. Vikki

    I made this tonight. I too was skeptical when I made it. It looked nothing like the pics. Especially after I added the water. But OhhhMGee!! It came out perfect and so yum-diddly-scrumptious!! My 7 yr old went nuts and I had to limit both of us to just one helping with vanilla frozen yogurt. Thanks for sharing Shelly! This will definitely be made again and soon.

  6. Eilleen White

    I agree with the ladies who say the batter looks nothing like your photo. After adding only 1/2 milk, oil, and vanilla, my batter had to be scooped into the dish. It’s in the oven now, so will know more in about an hour (after baking and cooling). I’m not sure why ours is so different. I measured everything and rechecked. I’ve already shared it on my Facebook page so hopefully it will turn out as beautifully as it shows in your finished photo. It looks fantastic and I can’t wait to try it. So easy.

    1. Shelly

      That’s the strangest thing I have ever heard…I have never had that problem in all the times I have made this. Makes no sense!! Wish I could be in your kitchen with you!! 🙂

  7. Jaan L

    Wow, this sounds like the sister to our hot fudge brownie. Mix it up and add hot water on top. Bake and end up with a brownie covered with so gooey good hot fudge. Thanks for this Snickerdoodle cobbler, this will be on the great treats list in our home.

  8. Jenny

    I am making this now, as well. Yes, something is off in your liquid amounts as Erin Maree said above- the 1/2 c milk barely makes the batter “dough-like”. And the water on top fills the pan! Are you sure you’re using an 8×8 pan? It smells awesome- I’m hoping it turns out!

    1. Shelly

      The batter for the cake should be on the thin side. I have made this so many times and have never had any issue with the batter being thick, so that’s very strange. And yes, I have used both an 8×8 and an 11×7 and it’s worked fine. The water on top is an unusual baking technique, but I promise it works.

      1. Jenny

        It turned out really well, but I do still think your liquid ratio is off. Here’s why: the liquid to dry ratio is 1/2 cup wet to 1 and 3/4 cup dry (approximately, not including the oil, leaveners). There’s no way that is going to be a thin batter- think about pancake batters that are like 1:1 ratio liquid to dry. But, it’s a tasty recipe, not trying to criticize at all! This is similar (has the water poured on top) to a chocolate cobbler that was around Pinterest last yr and it’s yummy, too.

        1. Shelly

          DOn’t know what to tell you!! I have made this recipe exactly as written so many times and I’ve never experienced a thick batter. So crazy it’s different for you! Glad it turned out ok though!!

        2. Catherine

          I made this exactly as posted and it was great! No issues with a thick batter and it poured smoothly. I agree that it’s similar to the chocolate cobbler, which is tasty as well. Both are favorites of the family!

  9. Crystal

    Thinking this is happening tonight! 🙂 When you pour the hot water… Do you distribute it around the entire pan or just pour all of it in one or two spots?

  10. Georgia

    Perfect recipe. Everything already in the pantry, inexpensive ingredients, no equipment needed, simple instructions. Definitely keeping this one!

  11. Erin Maree

    So I have just made this (its in the oven as I type this!), I used 1/2 cup of milk which wasn’t nearly enough so I had to add an extra cup to get the batter looking like yours 🙂 then I only added 1 cup of hot water on top of the brown sugar mix so I am wondering if you accidently switched those measurements? I will let you know how it goes but its only been in the oven for 15 minutes 🙂

      1. Erin Maree

        I think it might’ve been the flour I used, as I am guessing there are slight differences with flours between America and Australia. Next time I will use self raising flour rather than plain (all purpose) with baking powder as that should help, I found it rather dense but it was still good :)I will put the full amount of hot water on for the sauce as there wasn’t enough. How do you know its done? I did the skewer test and found that the edges cooked much quicker than the middle.
        I will be making it again but not for a while as the weather is warming up here 🙂

        1. Karina

          I was wondering if it was plain or self raising. You answered my question thanks.
          I am pretty sure here in Australia we call this a self-saucing

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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