Lip-smacking Snickerdoodle Cobbler Recipe
This post may contain affiliate links that won’t change your price but will share some commission.
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!
Happy reader
I have made this several times and it never fails to be absolutely beautiful and delicious! Put over vanilla orbutter pecan ice cream and people will absolutely love it! Most people have never heard of it, so it becomes a new fave!
I have been enjoying making cobbler lately. Presently, 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?
Happy reader
This was AMAZING!! Super easy & super delicious! We paired it with vanilla & pumpkin ice cream….omg! Thank you for such a versatile delicious recipe!
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.
I recommend using real
This is one of my most favorite, if not the favorite, desserts. It’s just a bonus that it’s so very easy to make!
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!
Happy reader
Hungry for more? You’ll enjoy these recipes as well. They’re some of our favorites.
Snickerdoodle Cobbler
Ingredients
- 6 tablespoons butter real butter, no substitutions
- 1 and 1/2 cup self-rising flour
- 1 and 1/2 cup granulated sugar
- 3/4 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 tablespoon ground cinnamon
- 1 and 1/2 cup brown sugar
- 1 and 1/2 cup hot water
Instructions
- Preheat oven to 350 degrees.
- Melt butter in 9×13 inch pan.
- In a mixing bowl, combine flour, sugar, milk, flavoring and cinnamon.
- 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
If I wanted to halve this recipe and do in an 8×8 pan, how long should I bake it?
It’ll still take 25 to 35 minutes.
What do I need to do to replace the self rising flour with regular all purpose flour?
For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.
Is there a way to make this a night before you plan on eating it. OR, can I make it the night before, refrigerate it and then reheat it for my dinner party?
I’ve actually mixed it up and popped it in the oven before guests arrive and it’s perfect when dinners over. The next best would be to make it the night before and reheat it. I’d reheat it in the oven. Or, you can reheat individual servings in the microwave. And don’t skip the vanilla ice cream. 😉
Is there a substitute for self rising flour? I am gluten free and wondering if there is something I can add to make this recipe work. Thank you! Cindy
The gluten-free 1:1 flour should work. I haven’t tried it personally but some of my readers have and said it turned out.
I have made this several times and it never fails to be absolutely beautiful and delicious! Put over vanilla or butter pecan ice cream and people will absolutely love it! Most people have never heard of it, so it becomes a new fave!
Is thus recipe supposed to be runny when you take it out of the oven?
It will be thinner straight out of the oven but will thicken some as it cools.
Mine didn’t turn out so great. But then again I mixed both white and brown sugar when it said to mix the sugar in with the other ingredients. I didn’t get the crust on top and it was liquid in the very center of the 13×9 pan. I’ll have to try this recipe again another time.
Yeah, Ii hope you’ll try it again with the white sugar mixed with dough ingredients. Then the brown sugar sprinkled on top, the brown sugar helps create the caramel sauce. and the center should be ‘jiggly’ but not watery.