Ingredients
- All-Purpose Flour: 1 1/2 cups
- Granulated Sugar: 1 1/4 cups (divided)
- Unsalted Butter: 1 stick (1/2 cup)
- Whole Milk: 1 cup
- Baking Powder: 1 1/2 teaspoons
- Cream of Tartar: 1 1/2 teaspoons
- Ground Cinnamon: 2 tablespoons (for topping)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Place the 1 stick of butter into a 9×9 inch baking dish and melt it in the oven while it preheats, or melt it in a saucepan over the stove until the milk solids turn light brown and nutty (about 3–5 minutes). Once browned, set the dish aside.
- Step 2: Prepare the topping by mixing the 2 tablespoons of cinnamon and 1/4 cup of the reserved granulated sugar in a small bowl; set this cinnamon-sugar mixture aside.
- Step 3: In a large mixing bowl, whisk together the flour, the remaining 1 cup of granulated sugar, baking powder, cream of tartar, and a pinch of salt. Pour the warm brown butter from the baking dish (leaving the residual browned butter in the dish) and the whole milk into the dry mixture, mixing gently until the batter is just combined.
- Step 4: Pour the thin cobbler batter directly over the hot residual brown butter already resting in the baking dish. *Do not stir* the batter into the melted butter layer. Sprinkle the entire surface evenly and generously with the prepared cinnamon-sugar mixture.
- Step 5: Bake for 40–50 minutes, or until the cobbler is deeply golden brown, the edges are bubbly, and a toothpick inserted into the center of the cake portion comes out clean. Serve warm with ice cream or whipped cream.
Notes
- For the best texture, store any cooled leftovers tightly covered at room temperature for up to two days; if refrigerating for longer storage, wrap the dish tightly to prevent the cake from drying out.
- To restore the warm, crisp texture, reheat individual portions in a toaster oven, or bake the whole dish at 300°F (150°C) for about 10 minutes until the edges are sizzling and the center is warm throughout.
- Elevate the brown butter flavor by serving generous scoops of high-quality vanilla bean ice cream, perhaps dusted with a tiny extra pinch of cinnamon-sugar, while the cobbler is still piping hot.
- Crucially, do not stir the thin batter into the layer of hot residual brown butter, as this technique is what guarantees the signature bubbling, crusty topping forms above the cake layer during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/16th of a 9x13 pan (approx. 3/4 cup)
- Calories: 440
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 16g
- Trans Fat: 0g
- Protein: 34g