Easiest Ever Fruit Cobbler

My grandmother’s recipe was same ingredients but reversed assembly. The melted butter went in the bottom of the dish, topped with the batter, and then the fruit and juice, sometimes she added 1/2 – 1 cup water also. After baking, the batter rises to the top and the fruit is at the bottom with a thick sauce.

Easy as pie.

It browned up nicely and tastes delicious! I did tweak the recipe a bit, doing 1/2 cup granulated sugar and 1/2 cup brown sugar. I added 3/4 tsp cinnamon, a 1/8 tsp nutmeg, and a handful of quick oats.

I added can milk and a little allspice and cinnamon then devide 3/4 cup of brown sugar to the batter and the peaches along with every thing else in the recipe beside the milk I use Pet milk. It’s smelling like grandma’s house right now!

made a small change to the amount of butter and sugar and still tasted awesome! definitely a favourite 😛

I’ve made this many times, always with frozen peaches. No one can believe the crust rises to the top and crisps every time, but it does. It’s even better reheated and “re-crisped”. It is ALWAYS A HIT!

This recipe was spot on. I added vanilla extract, lemon juice, brown sugar, cinnamon and nutmeg.

Made it with 1 can of apple pie filling and one can of sweet dark cherries in heavy syrup and it was excellent.

We loved this fruit cobbler. Our teenage grandson who lives with us is a little picky about fruit desserts and he couldn’t get enough of this. He likes it best with peaches, but we’ve also made it with cherries. I do reccomend pouring off a great deal of the liquid. Don’t really need all that juice with the melted butter. BUT, as it sets up, it does get thicker so leave the juice if you want. i’ve made it three times in the last couple of weeks. Awesome.

I haven’t made this in several years and found this recipe to confirm the one I used before. I know strawberries aren’t a typical cobbler filling but I’ve never made this with anything else and I highly recommend it! Just like anything else, fresh berries are best and a couple of pints is almost exactly the amount called for. After slicing them, I usually add about 1/2 – 3/4 cup sugar and let them make their own syrup overnight. I promise you won’t be disappointed and if you’re like my family, you’ll find it difficult to enjoy another fruit in your cobbler after trying strawberries.

My family loves this, served hot with a little vanilla ice cream. so simple and FAST! I’ve used canned peaches, pineapple, apricots and even cherry pie filling…yum

This is the recipe, those of us from Tn call “Cupa, cupa, cupa ” because you use a cup of sr flour, sugar, and milk. The way we do it here is…melt stick of butter in microwave in baking pan. Then put flour and sugar in med. bowl stir with wire whisk to break up flour then whisk in milk you will have a wet batter. Pour batter in pan with butter don’t mix then pour fruit don’t mix crust will rise to the top during baking. We don’t add the salt and we bake it in a 375 degree oven for about 30 to 35 min. or until golden. Serve warm with vanilla ice cream

This was not to my liking. It was swimming in butter when finished and the batter sank to the bottom of the pan and became a clump of sweet dough. Tried it twice.

this is almost my great-grandma’s recipe – other than the fact that she never used self-rising flour, the only difference is in the prep: she would melt the butter in the baking dish, pour in the batter and THEN pour the sweetened, heated fruit into the center of the batter. YUMMY FOR MY TUMMY!! tx for sharing this one! i had great fun recalling my times with Grandma Ellen!!

We followed the directions exactly and the flour, sugar, salt & milk mixture sunk to the bottom of the dish and “gummed up”. It was a mess.

For ‘Southern’ style cobbler…just use BROWN sugar – and CONDENSED milk. I’d eat it every day if I could.

This is a great recipe! It turned out great! The only thing I changed was I replaced the can of peaches with a bag of frozen mixed berries. Mmmm, mmm, good!

I will give it 3 stars because it tasted ok. I had to make my own self rising flour but the batter still ended up too soupy. The batter sank to the bottom and was still goupy in the middle after baking for 40 minutes. I even reduced the milk by 1/4 cup. Still soupy.

Sorry, this didn’t even come close to my grandmother’s recipe, the cobbler was too “cakey” for my taste and not sweet enough! I’m looking for a flakier, crispier cobbler dough. I only wish I had gotten my grandmothers recipe before she died.

this was great. an old recipe i’d made in the past that i’d misplaced. use any fruit to make this. i used blueberries that i cooked down with a little water & some sugar b/c hubby wanted the berries. this does make the best peach cobbler ever!

WOW! I am an avid baker, and I have to say, this is AMAZING!!! The only substitutions I made, was to use peaches in their own juice, and skim milk; just to make it healthier. I did add some cinnamon on top of the peaches and in the cobbler batter. OH WOW!! The sauce in this cobbler is sooo good!!! My husband, dad, and children all LOVED it, and that is quite a feat in my home!!!