Fresh Fruit Cobbler

I’ve been searching for a cobbler recipe for a while and finally found it!

Great starter recipe! Made it with the following revisions: used 10 peaches, 1 c raspberries, 3 c blueberries and 2c blackberries – all fresh. Added 3/4 c sugar and 3/4 flour plus 2 tsp apple pie spice to fruit and mixed well. Tripled the batter recipe and split the fruit and batter between 2 9×9” pans. Baked in oven for 50 minutes instead of 30- at 30 the batter wasn’t brown enough- at 40 min the batter was still doughy in the middle.

Very delicious I was surprised there were no eggs, and the batter was crisp I used 2 types of plums. Excellent

6.8.20 Used a combination of peaches, cherries, and blueberries. This was good, just a bit on the dry side for a cobbler. Would have liked the fruit just a bit juicier.

This easy dessert was tasty, and just right with a scoop of vanilla ice cream! I liked the tender, cake-like crust. It reminded me of my mother’s cobbler, but I wanted some fruit syrup to develop as it cooked. I think lots of folks are judging against what their mom or grandma made, so a cobbler has a different definition for everyone. For me, I think the cobbler needs more fruit, at least another 1 1/2 cups. I believe the extra fruit and about 1/4 cup of sugar, moved from the crust to the fruit, will help some syrup to develop. At any rate, I’m glad I found this recipe, and I know my family will be quite happy. In fact, I’ll bet the cobbler will be gone, by bedtime! Thanks for the idea!

simple and easy…I doubled it, and needed to double the time for cooking. I covered it 30 mins in with foil so it wouldn’t burn.

To be honest, I’ve been making variations of this recipe for over 30 yrs. I make it even easier by using Buisquik, and adding sugar and vanilla to the batter when its wet. Super easy my way, takes 10 minutes to prepare.

Yum! This was delicious and very easy to make! Will definitely make this again.

I substituted gluten free flour and needed to bake it a bit longer. Turned out very well and disappeared later that evening. Some preferred it with ice cream while others preferred it with fresh whipped cream. I like it naked. Hot, crispy, chewy and gooey. Mmm-hmmm!

I used 4 cups of fresh fruit… Sliced peaches, blueberries and blackberries. I sprinkled a little bit of lemon juice on the fruit, a little bit of sugar on the fruit, and a little cinnamon since I didn’t have any vanilla. In my opinion I could have added additional fruit there was plenty of topping which was excellent crunchy and soft at the same time

yes again

There is no thickening included for the fruit juices. I used 6 + cups of peaches and next time will add about 3 T of tapioca to the fruit. These quantities filled a 9×9 cake dish nicely. Also, I cooked it in the toaster oven for 35 min.

I had excess fruit that was ripe, and would go bad before I could eat it all. I had never made a cobbler before, so I was looking for an easy recipe- more so to get an idea of proportion of ingredients. So happy to have found this recipe! Simple and seemed to have room for adjustments. Here is how mine went: 3 apples (random varieties I got from the farmers market), 2 peaches, 2 pears, frozen cherries (eyeballed the amount to look balanced with the rest of the fruit). I was worried the apples would brown while i was making the batter, so i tossed the fruit in lemon juice. And added almond extract, because I love that stuff and put it in everything I bake! 🙂 I noticed many reviewers added cinnamon, so I did as well. The volume of fruit seemed too much for a 2qt pan, so I used a 3 qt pan. I doubled the batter, one because I was using a larger pan and two I just like a higher crust/fruit ratio. I used almond flour and coconut flour instead of all purpose (just what I had on hand, leftover from another endeavor). Increased the baking powder to comp for the different flour. The consistently of the batter was more dough like, almost like a pie crust would be, I was a bit concerned since to me “batter” means more liquid, like cake/pancake. Well, it smelled good, tasted good, and if I was making an actual pie this would be what I wanted so I thought it would still likely work. I used my hands and crumbled/spread it over the fruit. Baked mine for 45 mins.

Added 3/4 tsp of Apple Pie spice to topping & 1/4 tsp Apple Pie spice & splash of lime to the fruit prior to assembling the cobbler for the oven.

Yes and my family loved it wanted another one so I will fix them strawberry for dessert tomorrow.

Excellent! Not only is this easy, but it is so adaptable to any combination of fruit. I used my own frozen fruit: apple slices, peach slices, plums and blueberries. I partially thawed them in the microwave and proceeded with the recipe. It turned out wonderful, though I did have to bake it an extra 15 minutes at 350, then reduced the temperature to 250 and let it slowly bake until the topping had completely cooked through, about another 15 minutes. I’m sure the extra cooking time was due to the fruit being partially frozen. The cobbler is delicious served warm, at room temperature or even right out of the refrigerator.

I used almond extract instead of vanilla – wow! I used apples and cherries. The taste is delicious. A real keeper.

Excellent! If you add berries, or even if you don’t, definitely add 1 TBSP of Minute Tapioca so the juices don’t over flow.

The batter never turned brown for me. It was in the oven at 350 for an hour and I ended up having to broil it to get it brown & bubbly

Much too sweet. i saved it to my recipe box but then axed it after I tried it.

I used fresh blackberries, raspberries, strawberries and one nectarine (skin on). I was a little “generous” with my measured one quart’s worth of fruit. Folded 1/2 tsp cinnamon into the batter as well. I baked it in a larger sized pan (in error–3-4 quart size) so maybe it was too big because the cobbler was pretty thinly spread out in the pan. It was very tasty, though! I think next time I will experiment using the same larger baking dish, 2 quarts fruit but the exact same batter amount. We’ll see…