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!
Looking for a classic snickerdoodle recipe? Try my easy snickerdoodle cookies. They come out perfect every time!
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.
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!
The a super sugary mixture…that’s just light brown sugar, cinnamon and salt.
Just sprinkle that on top.
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.
Immediately put it in the oven.
The water combines with the other ingredients and creates this ridonk sauce. Like what?
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
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: serves 8
- 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
- Preheat oven to 350°. Spray an 8×8 baking dish with cooking spray.
- 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.
- 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.
- Finally slowly pour the hot water on top of the sugar mixture.
- Place in oven and bake for 45 minutes.
- Serve warm with ice cream.
Notes
recipe adapted from Come Home to Supper
Nutrition
- Serving Size: 1 plate
- Calories: 215
- Sugar: 32.8 g
- Sodium: 305.3 mg
- Fat: 3.8 g
- Carbohydrates: 45.1 g
- Protein: 2.5 g
- Cholesterol: 0.3 mg
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I absolutely love your wooden spoon! Can’t wait to try this recipe!
Do you know can coconut flour or almond flour be substituted for the all purpose flour? Thanks.
I have never tried either of those flours in this recipe, sorry!
is ths self-rising flour?
no, all purpose.
I just made this and it was AWESOME! So so good. I followed the directions to the T and my batter was thick also. Who cares tho, cause it came out perfectly. I whipped some cream to top it with and as it melted over the hot cobbler…. NIRVANA! I am fed making this for Christmas dinner this year!
*def. not fed*
I have not made this yet but plan to right away. The addition of pecans sounds good, but not necessary, so I might try that also. My only question is: why is this only a fall/winter recipe? I would eat this around the calendar, especially if it’s served with ice cream!!
People, forget the comments about the ratios being off & DO IT! It’s the best part of cobbler; crust & crazy good sauce! Easiest, best thing I’ve made lately! Will definitely be a go to this Fall & Winter.
Made this again & added pecans to the batter – DONE!
This recipe was sent to me by my sweet sister-in-law, who is a go-to for every great “down home” type recipe. We finally made it and GOSH was it good. I baked it for 50 minutes because I was so concerned about how jiggly it was. It remained pretty jiggly but the sauce it created was fabulous, so now that I know what to expect I’ll bake it for 50 and pull it out w/o any worries. Next time, however, I might do 1 1/2 C. water, as there’s a lot of sauce. I’ll also use 1.25 tsp of salt to soften the sweetness. Ice cream really isn’t optional. I could happily make this for a casual dinner party because it’s just so tasty. This will go into permanent fall & winter rotation; it’s a winner.
My batter was very thick. I added milk to make it more like the picture, but I’m wondering if it’s supposed to be thick like that. The batter I licked off the mixing spoon was so yummy. It’s in the oven now. Looking forward to the finished product!
Just put this in the oven! My batter looks just like yours, so excited!
First, let me say, this tasted great! I will make it again because it is so simple and so good. Second, I followed the receipe to the letter and my batter was so thick that there is no way it would have “poured” out of the bowl. It was almost the consistency of brownies. It definitely wasn’t the consistency of pankcake batter. I agree with others that the ratio of flour to liquid is off. I’m not sure why the batter is thinner for some and thicker for others – that definitely is a mystery. In the end the taste is what matters and this is definitely a “keeper”. Thanks for sharing.