Description

A warm, cozy fall dessert with a soft, doughy cinnamon-sugar crust perfect for potlucks and family gatherings. Easy to make and ready in under an hour.

Ingredients

Scale

2 cups (240g) all-purpose flour
1 cup (200g) granulated sugar
2 teaspoons ground cinnamon (Ceylon preferred)
1 tablespoon baking powder
½ teaspoon salt
½ cup (115g) unsalted butter, melted
1 cup (240ml) whole milk, room temperature
1 teaspoon vanilla extract
¼ cup granulated sugar
1 tablespoon cinnamon (for topping)
Optional: ½ cup (60g) chopped pecans or walnuts

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray.
In a medium bowl, whisk together flour, granulated sugar, cinnamon, baking powder, and salt.
In a separate large bowl, whisk melted butter, whole milk, and vanilla extract until smooth.
Add dry ingredients to wet ingredients in batches, stirring gently with a spatula until just combined. Batter will be thick and slightly lumpy.
Fold in optional chopped nuts if using.
Spoon batter into prepared baking dish and smooth the top lightly.
Mix ¼ cup sugar with 1 tablespoon cinnamon and sprinkle evenly over the batter.
Bake for 40-45 minutes until top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
Let cool for about 10 minutes before serving.

Notes

Do not overmix the batter once flour is added to avoid a dense cobbler. Use room temperature milk and melted butter for best results. Let cobbler rest before slicing to keep it from falling apart. For crispy edges, increase oven temperature to 375°F for the last 5 minutes, watching carefully to avoid burning. Make ahead by preparing batter the night before or baking in advance and reheating.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/9 of the cobbler
Calories: 280
Fat: 11
Carbohydrates: 38
Fiber: 1.5
Protein: 4

Keywords: snickerdoodle, cobbler, fall dessert, cinnamon sugar, potluck dessert, easy dessert, cozy dessert