Snickerdoodle Cobbler – Page 2

Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish with butter or non-stick spray.

In a medium mixing bowl, combine 1 ¼ cups of the sugar, 1 teaspoon of the ground cinnamon, flour, baking powder, and salt. Stir together until well-mixed.

Add the melted butter, milk, and vanilla extract to the dry ingredients. Stir gently until just combined, making sure there are no lumps. The batter should be smooth and slightly thick.

Pour the batter into the prepared baking dish and spread it evenly.
In a small bowl, mix the remaining ¼ cup of sugar with the remaining 1 teaspoon of cinnamon.
Sprinkle the cinnamon-sugar mixture evenly over the top of the batter. Do not stir.

Carefully pour the hot water over the top of the cobbler batter. This may seem unusual, but it helps create a gooey, pudding-like layer at the bottom of the cobbler. Do not stir the water into the batter.

Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling. The cobbler should be set on top, but soft and gooey inside.

Let the cobbler cool slightly before serving. For the ultimate indulgence, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Hot Water Trick: The hot water poured over the batter helps create a gooey, caramelized layer underneath the crisp, cinnamon-sugar top. Don’t skip this step!
Make It Extra Gooey: If you love a gooier cobbler, slightly under-bake it for a softer center. Just check it after 30 minutes and pull it out when the edges are golden, but the center is still soft.
Add a Crunch: For extra texture, sprinkle some chopped pecans or walnuts on top before baking. They’ll add a nice crunch to contrast with the soft, gooey filling.
Double the Cinnamon: If you’re a big cinnamon fan, feel free to double the amount of cinnamon for an extra punch of spice.