Ingredients
Scale
- 1 cup all-purpose flour (you can substitute with gluten-free flour for a GF version)
- 1 cup granulated sugar, divided
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup whole milk (or almond milk for a dairy-free option)
- 1 large egg
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with butter or non-stick spray. This was always Mama Lou’s first step—she’d say, “Treat your pan like a treasure, so your cobbler shines.”
- In a medium bowl, whisk together the flour, 1/2 cup of sugar, cream of tartar, baking soda, and salt. These dry ingredients create the snickerdoodle flavor base that made me fall in love with this dessert as a kid.
- In a separate bowl, beat the egg lightly, then add the melted butter, milk, and vanilla extract. Stir to combine.
- Pour the wet ingredients into the dry and mix just until combined. The batter will be a bit lumpy, and that’s perfect—overmixing can make it tough.
- Pour the batter evenly into the prepared baking dish. This is where the magic begins—like when Ouma and I would carefully spread Mama Lou’s cobbler batter, knowing something special was about to happen.
- In a small bowl, mix the remaining 1/2 cup sugar with 2 teaspoons cinnamon. Sprinkle this cinnamon sugar mixture evenly over the batter. This sprinkle is the signature snickerdoodle touch, the sweet, spicy crown that makes everyone smile.
- Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The smell filling your kitchen now will be the same one that greeted me as a child, signaling that dessert time was near.
- Allow the cobbler to cool slightly before serving. Mama Lou always said, “Patience is a virtue, especially with cobbler.” But I confess, sometimes I sneak a warm spoonful right away.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International