Easy Fruit Cobbler

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 a few summers ago I decided to make a blueberry cobbler. YUM!

This could really be done with any fruit or combination of fruits that you like. We have made this easy fruit cobbler with frozen peaches, apple would also 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. The recipe as is makes 6-8 individual ramekin cobblers. We usually cut it in half for the two of us.

I hope you enjoy this recipe. Please give it a try and leave a comment to let me know how it turns out.

-Scott

Print Recipe

Easy Fruit Cobbler

This easy fruit cobbler can be made with whatever fruit you like.  We always have blueberries from the garden or that we have frozen.  We have made this with frozen peaches, apples.  You can go crazy and make it however you want.  Best served warm with vanilla ice cream.

Ingredients

For the fruit filling

• 4 to 7 cups sliced fruit
• 1/2 to 1 cup granulated sugar or packed brown sugar optional depending upon how sweet your fruit is
• 1 Tbs lemon juice optional depending on your fruit
• 2 Tbs cornstarch as a thickener
• 1-2 tsp spices such as cinnamon, nutmeg and cloves

For the cobbler topping:

• 1 1/2 cups all-purpose flour
• 3 Tbs granulated sugar
• 1 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 4 Tbs cold butter
• 1 1/2 cups heavy cream plus more for brushing the tops
• 1/4 cup turbinado sugar to sprinkle tops

Instructions

• Heat the oven to 375°F.  Coat 8 ramekins or your baking dish with butter; set aside.
• Prepare the fruit: wash, peel, stem, seed, slice, and so on. Give it a taste and mix in some sugar or lemon juice as needed.  Mix in cornstarch and spices.  When making individuals, I just measure out enough fruit for how ever many we want to bake.
  
• Transfer the fruit mixture to the ramekins or baking dish. It should fill the dish halfway to three-quarters full, leaving a good inch or so of extra space for the cobbler topping.
  
• 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.  Stir until just combined; the dough will be slightly wet.
  
• 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.  Bake until the topping is turning golden brown around the edges and the fruit filling is bubbling, 25 – 30 minutes (40 – 45 for a full sized cobbler).
  
• 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.