Heavenly Snickerdoodle Cobbler

Sukkos is coming and cozy meals under the stars are in order. This heavenly snickerdoodle cobbler checks all the boxes. It's easy to make, impressive, oh and crazy delicious of course. I've become obsessed with these magic style cobblers like this pecan one I made last year and this lemon one in the spring. Once you've tried one of them, you'll understand why! Enjoy and Chag Sameach from my kitchen to yours!

Ingredients:

• Coconut oil, melted- I prefer to use coconut oil but you can use melted margarine instead if you prefer.
• Almond milk or any non-dairy milk
• Vanilla
• Sugar
• All-purpose flour
• Baking powder
• Salt
• Cinnamon
• Brown sugar
• Hot water

How to make this heavenly snickerdoodle cobbler

1. Preheat oven to 350F.
2. Pour the melted coconut oil into a 9x13 pan and set aside.
3. In a bowl, whisk together the almond milk, vanilla and sugar.
4. Add in the flour, baking powder, salt, and cinnamon until the mixture is just combined.
5. Spoon the batter over the melted coconut oil, being careful not to let it mix in with the coconut oil.
6. Sprinkle the brown sugar all over the batter.
7. Carefully pour the hot water all over the batter and brown sugar.
8. Bake for 30-35 minutes. While the cobbler is baking, whisk together the cinnamon and sugar for the topping.
9. When the cobbler is ready, sprinkle the cinnamon and sugar over it.

Storing and reheating:

Store the heavenly snickerdoodle in the refrigerator for up to 3 days covered tightly with plastic wrap.

To reheat, place the dish in the oven and bake until warmed through 10 to 20 minutes.

What should I serve this heavenly snickerdoodle cobbler with?

You can serve it with vanilla ice cream or whipped cream (non-dairy for a meat meal). It also pairs beautifully with some homemade hot apple cider!

Heavenly Snickerdoodle Cobbler

Indulge in this heavenly snickerdoodle cobbler where a cinnamon and sugar crust meets a soft gooey filling.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Servings: 8 servings

Course: Dessert

Ingredients Method Video

Ingredients

  

Filling

• ⅓ c coconut oil melted
• ¾ c almond milk or any non-dairy milk
• 2 teaspoon vanilla extract
• 1 ½ c sugar
• 1 ½ c all-purpose flour
• 2 ¼ teaspoon baking powder
• ¾ teaspoon salt
• 2 teaspoon cinnamon
• 1 ½ c brown sugar
• 1 ½ c hot water

Topping:

• ¼ c sugar
• ½ teaspoon cinnamon

Method

 

1. Preheat oven to 350F.
2. Pour the melted coconut oil into a 9x13 pan and set aside.
3. In a bowl, whisk together the almond milk, vanilla and sugar.
4. Add in the flour, baking powder, salt, and cinnamon until the mixture is just combined.
5. Spoon the batter over the melted coconut oil, being careful not to let it mix in with the coconut oil.
6. Sprinkle the brown sugar all over the batter.
7. Carefully pour the hot water all over the batter and brown sugar.
8. Bake for 30-35 minutes. While the cobbler is baking, whisk together the cinnamon and sugar for the topping.
9. When the cobbler is ready, sprinkle the cinnamon and sugar over it.

Video