This Warm Cinnamon Cobbler recipe is one I developed as a twin to Mama’s Chocolate Cobbler.
Passed Down For Generations
Cobblers like this were always family favorites growing up. Mama made one at least once a week. She loved them because of how budget friendly it was, she always had the ingredients on hand, and they don’t even require an egg!
Can Be Adjusted Easily To Be Allergy Free
My daughter has friends who have several food allergies. Some are allergic to milk, some nuts, and some eggs. I can make chocolate or cinnamon cobbler for them because it has no nuts and I just switch the milk to rice or almond milk (almond milk if there are no nut allergies) and it works out just fine.
Cinnamon Cobbler: An Amazing Fall Treat
Warm Cinnamon Pudding Cobbler is an amazing fall treat. You know right off that your house is going to smell amazing, right? But can you imagine a moist cinnamon cake layer floating atop a cloud of warm brown sugar and cinnamon pudding?
This is another show stopper and the fact that it is easy to make, uses simple ingredients, and since it’s economical cinnamon cobbler is the perfect dessert to make today.
Because, as my Grandmama used to say “We like to have us a little somethin’ sweet.”
This is one to be passed down for generations.
Ingredients you’ll need for Cinnamon Cobbler:
- Vegetable oil
- Brown Sugar
- Milk (Regular, Almond, Rice… whichever you like)
- Self Rising Flour
- First, mix us up a batter. For that, place flour, white sugar, oil, milk, vanilla, and cinnamon in a medium sized bowl.
- Stir it up real good until it is smooth and most of the little flour lumps are gone.
- Now, spray a pan with cooking spray.
- Pour your batter into the greased pan.
- Now mix up your topping by stirring together cinnamon and brown sugar.
- Sprinkle that over the top of your batter.
- Next is the part that trips people up…
- You have to S-L-O-W-L-Y pour hot water over your batter.
The thing is that you don’t want to end up pouring it fast because that will just end up thinning out your batter with the water. What you want in the end is a layer of water floating atop the batter. SO, to accomplish this, I take my hot water and pour it very slowly from a corner of the dish. I kinda let it go down the sides of the dish and then trickle into the pan. I pour from one corner for a bit and then I move to another corner.
- After you’ve poured all of your water in you’ll end up with this.
- Now put this in the oven at 350 and bake for 40-45 minutes.
Your cinnamon cobbler will look like the picture above when its done.
That is a floating layer of cinnamon cake on top and a thick pudding layer on the bottom. Mmmmm Mmm!
This is the end result :).
Serve, topped with whipped cream or ice cream, or on it’s own.
This dish is divine when served warm!
- 1 cup self rising flour
- 3/4 cup sugar
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 +3/4 teaspoons ground cinnamon
- 3/4 cup brown sugar
- 1 +3/4 cup hot water
- In a medium bowl, stir together flour, sugar, milk, oil, vanilla, and 1 teaspoon of the cinnamon. Stir until smooth. Spread batter into an 8x8 baking dish that has been sprayed with cooking spray or lightly greased.
- In a small bowl, stir remaining cinnamon and brown sugar. Sprinkle this mixture over the top of your batter.
- VERY SLOWLY pour the hot water over the batter by pouring it gently from a corner of the dish.
- Bake at 350 for 40-45 minutes. Allow to cool a few minutes before serving. Top with whipped cream or ice cream, if desired.
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“When you choose to see the good in others, you end up finding the good in yourself.”