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Snickerdoodle Cobbler

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A warm, gooey dessert that combines the flavors of classic snickerdoodle cookies with the ease of a cobbler.

Ingredients

1/3 cup unsalted butter, melted

3/4 cup whole milk

2 teaspoons vanilla extract

1 1/2 cups sugar

1 1/2 cups flour

2 1/4 teaspoons baking powder

3/4 teaspoon salt

2 teaspoons cinnamon

1 1/2 cups brown sugar, packed

1 1/2 cups hot water

Topping: 1/4 cup sugar

Topping: 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F. Spread the melted butter in a 9×13-inch baking pan.
  2. In a large bowl, whisk together milk, vanilla, and sugar until well combined. Add the flour, baking powder, salt, and cinnamon, and whisk until just combined.
  3. Spoon the batter over the butter in the pan, being careful not to mix them together.
  4. Sprinkle the brown sugar evenly over the batter.
  5. Gently pour the hot water over the batter and sugar (do not stir).
  6. Bake for 30-35 minutes, or until the cobbler is golden brown and mostly set in the center.
  7. Mix together the topping sugar and cinnamon, then sprinkle it over the hot cobbler as soon as it comes out of the oven.
  8. Let the cobbler cool slightly before serving.

Notes

  • Vegan Version: Substitute the butter with a plant-based butter and the milk with almond or oat milk. Ensure that the vanilla extract is alcohol-free if you're aiming for a completely vegan version.
  • Nutty Snickerdoodle Cobbler: Add a handful of chopped walnuts or pecans to the batter for some added texture and flavor.
  • Cinnamon Swirl: For an extra cinnamon kick, swirl a mixture of cinnamon and sugar through the batter before adding the brown sugar.
  • Storage: Store leftover cobbler covered in the refrigerator for up to 4 days.
  • Freezing: This cobbler can be frozen for up to 2 months. To reheat, thaw in the fridge overnight and then warm it in the oven at 350°F for 10-15 minutes or until heated through.

Nutrition

Find it online: http://recipesbyjanet.com/snickerdoodle-cobbler/