Delicious Snickerdoodle Cobbler (Print version)

A warm cinnamon-sugar cobbler with a fluffy snickerdoodle-style top and buttery sauce underneath.

# Ingredients:

For the pan

01 - 1/2 cup (113 g) unsalted butter, melted

For the batter

02 - 2 1/2 cups (300 g) all-purpose flour

03 - 1 cup (215 g) packed light brown sugar

04 - 1 1/2 teaspoons baking powder

05 - 1/2 teaspoon cream of tartar

06 - 1/2 teaspoon fine salt

07 - 1 1/4 cups (300 ml) whole milk

08 - 1 teaspoon vanilla extract

For the cinnamon sugar sauce

09 - 1 cup (200 g) granulated sugar

10 - 2 teaspoons ground cinnamon

11 - 1 1/2 cups (360 ml) very hot water

For serving

12 - Vanilla ice cream or whipped cream, optional

# Instructions:

01 - Preheat the oven to 350°F. Pour the melted butter into a 9x13-inch baking dish and tilt the dish to coat the bottom.

02 - In a large bowl, whisk flour, brown sugar, baking powder, cream of tartar, and salt. Add milk and vanilla, then stir just until combined. A few small lumps are fine.

03 - Spoon the batter evenly over the melted butter. Do not stir the batter into the butter.

04 - In a small bowl, stir granulated sugar and cinnamon together. Sprinkle the mixture evenly over the batter.

05 - Slowly pour the hot water over the cinnamon sugar layer, covering as much of the surface as you can. Do not stir.

06 - Bake for 38-42 minutes, until the cobbler is puffed and golden and the edges are bubbling. Let it rest for 10 minutes before serving warm with ice cream if desired.

# Good to know:

01 - Serve warm for the best saucy texture.

02 - The hot water layer is intentional and should not be stirred in.

03 - Resting for 10 minutes helps the sauce settle before scooping.

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