Description
So I was craving both snickerdoodles AND cobbler one night (don’t judge), and thought, “why choose?” This Brown Butter Snickerdoodle Cobbler is basically what would happen if a warm, gooey cookie and your grandma’s apple cobbler had a delicious baby. The brown butter gives it this nutty, caramel-like flavor that’ll make your kitchen smell RIDICULOUS. Then there’s this cinnamon-sugar crumble topping that gets all crispy on top but stays soft and cookie-like underneath. It’s stupid easy to make but tastes like you actually know what you’re doing in the kitchen.
Ingredients
Scale
For the Brown Butter Base:
- 1 stick (½ cup) unsalted butter (the real stuff, not margarine)
- 1 cup all-purpose flour
- 1 cup granulated sugar (plus 2 tablespoons for sprinkling)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup whole milk (2% works too, but whole is better)
- 1 teaspoon vanilla extract (the real stuff, not the fake stuff)
- 2 teaspoons ground cinnamon, divided
- 2 cups fruit – apples, peaches, or berries work great (fresh or frozen)
For the Snickerdoodle Crumble Topping:
- ¾ cup all-purpose flour
- ¾ cup brown sugar (dark or light, whatever you’ve got)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons cold butter, cubed
- ¼ teaspoon cream of tartar (for that classic snickerdoodle tang)
- Optional: ¼ cup chopped pecans or walnuts (if you’re into that)
For the Cinnamon-Sugar Finish:
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon