Snickerdoodle Peach Cobbler – A Sweet, Gooey Adventure

 

There’s something magical about a warm, bubbling peach cobbler fresh from the oven, especially when it’s paired with a scoop of vanilla ice cream. This summer, I decided to venture into uncharted territory with a Snickerdoodle Peach Cobbler recipe that promised a delightful twist on the classic dessert. I found it here. As someone who’s made countless cobblers, this recipe was a new experience—and let me tell you, it was a wild ride!

The recipe itself is straightforward, blending the comforting flavors of cinnamon and cream of tartar with juicy, ripe peaches. But what really threw me for a loop was the step where you pour boiling water over the batter. I had a sinking feeling as I watched the liquid flood the pan, certain I’d just ruined my dessert. How could this possibly work? Spoiler alert: it did, and it created the most irresistible gooey bottom layer that made this cobbler unforgettable.

I cut this recipe in half and, as you can see, it turned out beautifully. For your convenience, I have put the halved recipe at the bottom of this post. I will say that I thought it could’ve used a few more peaches. I wasn’t 100% happy with the fruit to batter ratio. That said, I really enjoyed this.

Snickerdoodle Peach Cobbler Recipe

  For the Cobbler:

2 c. flour

4 t. baking powder

1 t. salt

1 t. cinnamon

1 t. cream of tartar

1 c. whole milk

1 c. sugar

4 c. sliced peaches

 For the Topping:

1½ c. water

¾ c. brown sugar, divided

½ c. granulated sugar

 Optional Topping:

¼ c. sugar

½ T. cinnamon (for sprinkling after baking)

Preheat oven to 400°F. Spray a 9”x13” baking pan with a non-stick spray like this one; set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and cream of tartar. Set aside.

In a large bowl, whisk milk and sugar until combined. Add the dry ingredients and fold until smooth, whisking out any lumps.

Fold in the sliced peaches until coated, then spread the batter evenly in the prepared pan.

For the topping, bring water, ¼ cup brown sugar, and granulated sugar to a boil in a small pot. Sprinkle the remaining ½ cup brown sugar over the batter in the pan.

 Here’s the nerve-wracking part: pour the boiling water mixture over the batter. Trust the process!

 Bake for 40-45 minutes until golden, bubbling, and mostly set (the bottom stays gooey).

Optionally, sprinkle with cinnamon-sugar and broil briefly to caramelize the top or use a kitchen torch.

Let cool slightly, then serve warm with vanilla ice cream and a pinch of flaky sea salt.

My Experience

This was my first time making a cobbler with this boiling water technique, and I was skeptical. The batter looked perfect—thick, spiced, and studded with peaches—but pouring boiling water over it felt like a culinary crime. I braced for a soggy mess, but 45 minutes later, I was greeted with a golden, bubbling masterpiece. The water creates a luscious, gooey base that pairs perfectly with the tender peaches and snickerdoodle-inspired crust. 

 

 The cinnamon-sugar sprinkle at the end added a delightful crunch, and the optional sea salt elevated the flavors to another level. Serving it with vanilla ice cream was non-negotiable—it’s the perfect creamy contrast to the warm, spiced cobbler.

Peach Cobbler (Halved Recipe)

 Batter:

1 c. flour

2 t. baking powder

½ t. salt

½ t. cinnamon

½ t. cream of tartar

½ c. milk

½ c. sugar

2 c. sliced peaches

Topping:

¾ c. water

 ⅜ c. brown sugar (6 tbsp), divided

¼ c. granulated sugar

 Optional:

2 T. sugar

¼ T. cinnamon, for sprinkling on top after baking

 Preheat the oven to 400°F. Spray an 8”x8” baking pan with PAM; set aside.

 In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and cream of tartar. Set aside.

In a separate large bowl, whisk together the milk and sugar until well combined.

 Add the dry ingredient mixture to the wet, and fold until combined and lump-free (use a whisk to remove any lumps, if needed).

 Add the sliced peaches, and fold until all peaches are coated in the batter.

 Pour the peach batter mixture into the prepared baking dish and spread into an even layer. Set aside.

 Prepare the topping:

In a small pot over high heat, mix together the water, 2 tbsp of the brown sugar, and granulated sugar. Bring to a boil.

 While that’s coming to a boil, sprinkle the remaining ¼ cup brown sugar evenly over the top of the batter in the pan.

Once the water mixture is boiling, gently pour it all over the batter and brown sugar in the pan (this creates the gooey bottom during baking).

Carefully place the pan in the oven. Bake for 35-40 minutes, until golden brown, bubbling, and mostly set (the bottom will remain gooey).

Remove the cobbler from the oven. If desired, sprinkle a cinnamon-sugar mixture (2 tbsp sugar + ¼ tbsp cinnamon) over the top. Optionally, return the pan to the oven under the broiler to lightly toast/caramelize the top, or use a kitchen torch.

Let cool slightly before serving.

Serve warm with vanilla ice cream and a sprinkle of flaky sea salt, if desired.

NOTES:

The baking time is slightly reduced (35-40 minutes) since the smaller volume may cook faster. Check for a golden-brown top and bubbling edges.

 An 8x8” pan is recommended for this halved recipe, but a 9x9” or similar-sized dish will work if you don’t have an 8x8”.  I used a 1½-qt. casserole dish.

 All ingredient measurements (e.g., ⅜ cup brown sugar) are halved precisely; for convenience, ⅜ cup is equivalent to 6 tablespoons.

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