Why You’ll Love This Recipe

I love this recipe because it captures the essence of a classic snickerdoodle cookie but turns it into a gooey, cinnamon-infused cobbler that practically makes itself. As it bakes, the brown sugar and butter create a luscious sauce that bubbles up through the tender, golden topping. It’s a no-fuss dessert that’s perfect for fall gatherings, weeknight treats, or holiday dinners. Best of all, it uses simple pantry ingredients and comes together in under an hour.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
6 tablespoons butter (real butter, no substitutions)
1 1/2 cups self-rising flour
1 1/2 cups granulated sugar
3/4 cup whole milk
1 teaspoon pure vanilla extract
1/2 tablespoon ground cinnamon
1 1/2 cups brown sugar
1 1/2 cups hot water

Directions

1. I preheat my oven to 350°F (175°C).

2. I place the butter in a 9×13-inch baking pan and let it melt in the oven while it preheats. Once melted, I carefully remove the pan and set it aside.

3. In a mixing bowl, I combine the self-rising flour, granulated sugar, milk, vanilla extract, and cinnamon. I stir everything together just until smooth, being careful not to overmix.

4. I pour the batter evenly over the melted butter in the baking pan—without stirring.

5. I sprinkle the brown sugar evenly over the top of the batter.

6. Then I carefully pour the hot water over the top. Again, I don’t stir—this step helps create the cobbler’s signature sauce as it bakes.

7. I bake for 30–35 minutes, or until the top is golden brown and slightly crisp. The cobbler should have a bubbling sauce underneath the crust.

8. I let it cool slightly before serving warm with ice cream or whipped cream.

Servings and Timing

This recipe serves 8 people and takes about 8 minutes of prep time and 33 minutes of baking time, for a total of roughly 41 minutes from start to finish.

Variations

Sometimes I like to sprinkle extra cinnamon sugar on top before baking for even more flavor. For a richer dessert, I add a handful of chopped pecans or walnuts over the batter. When I’m in the mood for something indulgent, I drizzle caramel sauce over each serving. To make it more fall-inspired, I occasionally mix in a little pumpkin puree and pumpkin pie spice with the batter.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days or refrigerate them for up to 4 days. When reheating, I microwave individual servings for 20–30 seconds or warm the whole dish in a 325°F oven for about 10 minutes. The sauce thickens slightly as it sits, but it’s just as delicious the next day.

FAQs

Can I use all-purpose flour instead of self-rising flour?

Yes, I substitute with 1 1/2 cups all-purpose flour, 2 1/4 teaspoons baking powder, and 1/2 teaspoon salt.

What makes the sauce form on its own?

The hot water mixes with the brown sugar and butter while baking, creating a caramel-like sauce underneath the cobbler crust.

Can I double the recipe?

Yes, I double it and bake it in a larger 10×15-inch pan for crowds—just add a few extra minutes of bake time.

Can I use almond milk or another non-dairy milk?

Absolutely, I use any milk I have on hand. Whole milk just makes it a bit richer.

Can I make this ahead of time?

It’s best enjoyed fresh, but I sometimes prepare the dry ingredients in advance to save time.

How do I know when it’s done baking?

The top should be golden and firm, while the sauce underneath is bubbling at the edges.

Can I add fruit to the cobbler?

Yes, I’ve added sliced apples or pears before, and it tastes incredible—like an apple snickerdoodle cobbler.

What’s the best way to serve it?

I love it warm with a scoop of vanilla ice cream or a drizzle of cream.

Can I freeze it?

Yes, I freeze baked portions in airtight containers for up to 2 months and reheat them in the oven before serving.

Why is my cobbler soggy?

It may have been underbaked. I make sure to bake until the top is golden and the sauce underneath has thickened.

Conclusion

I love how this Snickerdoodle Cobbler transforms a few pantry staples into something so comforting and indulgent. The buttery crust, warm cinnamon aroma, and gooey caramel sauce make it an irresistible dessert for any season. Whether I’m serving it at a fall dinner or enjoying it on a quiet weekend, this cobbler always brings that homemade, heartwarming flavor that never goes out of style.