Easy Fruit Cobbler A Simple, Sweet Classic
Easy Fruit Cobbler 🍒 – A Simple, Sweet Classic
There’s something comforting about a warm fruit cobbler fresh from the oven. The bubbling fruit, golden crust, and sweet buttery aroma instantly take you back to family kitchens, summer picnics, and cozy weekend afternoons. This Easy Fruit Cobbler is one of those timeless desserts that’s both simple to make and impossible to resist. Whether you’re a beginner baker or just short on time, this recipe delivers a dessert that feels homemade and indulgent with minimal effort.
I remember my first cobbler vividly. It wasn’t fancy, just a simple mix of butter, sugar, and fruit filling, but the way it bubbled in the oven and filled the house with warmth felt magical. There’s a certain charm to cobblers—they’re forgiving, versatile, and always satisfying. You don’t need to worry about perfect layers or intricate crusts. Just pour, spoon, bake, and wait for the magic to happen.
This easy cobbler is perfect for all kinds of occasions. Serve it at family dinners, summer barbecues, or holiday gatherings, and watch it disappear in minutes. The beauty of this recipe is its flexibility: you can swap the pie filling for any flavor you like—cherry, peach, apple, or mixed berry—and the results are always delicious.
Easy Fruit Cobbler
Ingredients:
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1 stick butter
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1 C. self rising flour
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1 C. sugar
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1 C. milk
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1, 1lb. 5 oz. canned pie filling
Instructions:
Place the stick of butter in the bottom of a 9×13 pan and put in the oven to melt as the oven preheats to 350 degrees. Whisk together the flour, sugar and milk. Once the butter is melted and the oven has preheated, pour the cobbler mixture into the pan to cover the bottom. Spoon the pie filling all over the top, DO NOT STIR, and then place back in the oven for 35-40 minutes.
Tips and Variations
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Fruit Options: This recipe works with almost any canned or fresh pie filling. Cherry, peach, apple, or blueberry are all delicious.
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Topping Tweaks: Add a pinch of cinnamon or nutmeg to the batter for a subtle warm spice.
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Butter Substitutions: You can use salted or unsalted butter; just adjust sugar slightly if using salted.
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Make Ahead: Whisk the batter and store in the fridge for a few hours before baking; just make sure to add the butter and pie filling right before baking.
Serving Ideas
Serve the cobbler warm, straight from the pan, with a scoop of vanilla ice cream or a dollop of whipped cream for a classic pairing. It also works beautifully at brunch or tea time. The contrast between the sweet, juicy fruit and the soft, buttery cobbler base is irresistible. For a slightly fancier presentation, sprinkle chopped nuts or a few fresh berries on top just before serving.
This dessert is also perfect for casual gatherings and potlucks because it’s easy to make in a large pan and can feed a crowd. It’s rustic, homey, and always a crowd-pleaser—something that looks like effort went into it but is actually effortless to prepare.
Storage Tips
Leftover cobbler can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or the whole pan in a low oven to bring back that freshly-baked warmth. Cobblers don’t freeze as well due to the milk-based batter, but you can prepare the batter and keep it in the fridge for a few hours before adding butter and pie filling for baking.
FAQ
Q: Can I use fresh fruit instead of canned pie filling?
A: Yes! If using fresh fruit, toss it with a bit of sugar and cornstarch to help thicken juices while baking.
Q: Can I make this cobbler gluten-free?
A: Substitute the self-rising flour with a gluten-free flour blend that includes baking powder.
Q: How do I know when it’s done?
A: The cobbler is ready when the edges are golden brown and the filling is bubbly. You can insert a toothpick in the center to check—it should come out clean from the batter portion.
Q: Can I use a different size pan?
A: Yes, but adjust the baking time slightly. A smaller pan will take a bit longer, and a larger pan will bake faster. Keep an eye on the edges and bubbling fruit.
