Classic Fruit Cobbler
Ingredients
For the Fruit Filling:
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4 cups fresh or frozen fruit (peaches, berries, apples, or a mix)
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½–¾ cup granulated sugar (adjust based on fruit sweetness)
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1 tbsp cornstarch (for thickening)
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1 tsp lemon juice
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½ tsp ground cinnamon (optional)
For the Cobbler Topping:
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1 cup all-purpose flour
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½ cup granulated sugar
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2 tsp baking powder
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¼ tsp salt
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½ cup (1 stick) unsalted butter, melted
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¼ cup milk
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1 tsp vanilla extract
Optional:
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Sprinkle sugar or cinnamon sugar on top for extra crunch
Instructions
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Preheat Oven
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350°F (175°C). Grease an 8×8-inch or similar baking dish.
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Prepare Fruit Filling
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In a bowl, toss fruit with sugar, cornstarch, lemon juice, and cinnamon.
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Spread evenly in the prepared dish.
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Make the Topping
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In a medium bowl, whisk flour, sugar, baking powder, and salt.
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Stir in melted butter, milk, and vanilla until combined (batter will be thick).
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Assemble
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Drop spoonfuls of the topping over the fruit. It’s okay if some fruit peeks through.
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Optional: sprinkle a little sugar or cinnamon sugar on top.
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Bake
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35–45 minutes, or until topping is golden brown and fruit is bubbly.
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Let cool slightly before serving.
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Tips & Variations
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Fruit combos: Peaches & berries, apples & pears, or cherries & blueberries.
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Extra flavor: Add ½ tsp almond extract or a splash of bourbon to the fruit.
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Gluten-free: Use a 1:1 gluten-free flour blend.
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Serve: Warm with ice cream, whipped cream, or a drizzle of cream.
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Crispier topping: Brush topping with milk and sprinkle sugar before baking.
💡 Pro Tip: Don’t overmix the topping; you want a slightly lumpy, rustic texture that bakes into a soft, golden crust.
I can also give a quick 30-minute fruit cobbler using canned fruit and a biscuit-style topping if you want a faster version. Do you want me to do that?