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Easy Fruit Cobbler

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Wednesday, 20 December 2017 16:09

Me:  What do you want for dessert?

Brenda:  I don't know, something quick and easy.

That seems to be a reocurring weekend conversation, and one that led to me stumbling upon this easy fruit cobbler recipe.  We have blueberry bushes around the yard, so we have fresh blueberries in the summer, and we usually freeze a bunch so we have fresh frozen blueberries all winter.  So one night this summer I decided to make a blueberry cobbler.  YUM!  This could really be done with any fruit or combination of fruits that you like.  Apple would be especially good in the fall.  the sweet biscuit topping and perfectly seasoned fruit... just thinking about it makes my mouth water.  We make these as individual servings in ramekins, but you could make a whole cobbler in a baking pan or pie plate for larger crowds.  I hope you enjoy this recipe.

Fruit cobbler


For the fruit filling:

  • 4 to 7 cups sliced fruit
  • 1/2 to 1 cup granulated sugar or packed brown sugar (optional)
  • 1 tablespoon freshly squeezed lemon juice (optional)
  • 2 tablespoons cornstarch (optional)
  • 1 to 2 teaspoons ground spice, such as cinnamon, nutmeg and cloves (optional)

For the cobbler topping:

  • 1 1/2 cups all-purpose flour
  • 4 Tbs cold butter
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups heavy cream


  • Heat the oven to 375°F. Arrange a rack in the middle of the oven and heat to 375°F. Coat 8 ramekins or your baking dish with butter; set aside (when making individuals, I just measure out enough fruit for how ever many we want to bake).
  • Prepare the fruit. Prepare the fruit as necessary — wash, peel, stem, seed, slice, and so on. Give it a taste and mix in some sugar or lemon juice as needed. If your fruit is juicy or you'd like a more firmly set cobbler, mix in some cornstarch. Mix in spice, if desired.
  • Transfer the fruit to the baking dish. Transfer the fruit mixture to the ramekins.  It should fill the dish halfway to three-quarters full, leaving a good inch or so of extra space for the cobbler topping.
  • Mix the dry ingredients for the cobbler topping. Mix the flour, sugar, baking powder, and salt together in a large bowl.  Cut in the butter with pastry blender or large fork.
  • Add the cream to the topping mixture. Pour in the cream. Stir until just combined; the dough will be quite wet.
  • Scoop the cobbler mixture onto the fruit mixture. Using either a small ice cream scoop or two tablespoons, scoop 2-tablespoon portions of the cobbler dough onto the fruit.
  • Brush the cobbler dough with the cream and sprinkle with the sugar. Place the cobbler on a baking sheet to catch drips, or place aluminum foil beneath it in the oven. Bake until the topping is turning golden brown around the edges and the fruit filling is bubbling, 30 - 35 minutes (40 - 45 for a full sized cobbler).
  • Cool the cobbler and serve. Let the cobbler cool for at least a few minutes so it doesn't burn your mouth! The cobbler can also be served room temperature or the next day.  Top with vanilla ice cream or whipped cream if desired.

Notes:  I like to sneak a little bit of the seasoning into the cobbler topping when mixing as well... not too much, just a pinch.

Scott Pollacek - about me

  • For the fruit filling:
  • 4 to 7 cups sliced fruit
  • 1/2 to 1 cup granulated sugar or packed brown sugar (optional)
  • tablespoon freshly squeezed lemon juice (optional)
  • tablespoons cornstarch (optional)
  • 1 to 2 teaspoons ground spice, such as cinnamon (optional)
  • For the cobbler topping:
  • 1 1/2 cups all-purpose flour
  • tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups heavy cream


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