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Fruit cobbler is a classic dessert that can be made with a number of different types of fruits. Peaches, berries, apples, or a combination! Use this recipe as a template to create your own delicious fruit cobbler recipe.

Pan of triple berry fruit cobbler

Overview

Depending on where you live, there are varying definitions of what a cobbler is. Some refer to a cobbler as a fruit base with a biscuit or dumpling type topping. Others make a batter, sort of like a pancake batter, and pour that over the fruit. While others refer to a deep-dish pie with a thick double crust as a cobbler.

I think the most commonly accepted definition is that a cobbler is topped with a biscuit-style topping because it results in a dessert that looks like a cobbled road. This is my favorite style and I love seeing all the bits of fruit peeking out behind the topping.

Fruit Cobbler Ingredients

There are 2 components to a fruit cobbler: the fruit and the biscuit topping. Here are the simple ingredients involved.

Fresh or frozen fruit: You need about 2 pounds of fresh or frozen fruit. Stick with your 1 favorite fruit or choose 2-3 to combine. Berries like raspberries, blueberries, and strawberries make a delicious triple berry cobbler. Peaches, apples, and cherries are also classic cobbler flavors.

Sugar: Granulated sugar is used in the fruit filling to sweeten it. Use more sugar to balance tart fruits like rhubarb and raspberries and use less sugar with sweet fruits like peaches and apples. Sugar is also used in the biscuit dough to slightly sweeten it as well as promote browning in the oven.

Cornstarch: Cornstarch (or corn flour) is used to thicken the fruit filling. Cornstarch can be replaced with all-purpose flour if needed.

Acidic Liquid: The acidic liquid can be lemon juice, orange juice, lime juice, or apple cider vinegar. This acidic flavor is used to balance the sweetness of the fruit and sugar. Choose a flavor that compliments the fruit, for example lemon juice goes well with blueberries, lime juice goes well with raspberries.

Salt, Spices, & Extracts: Simply used for extra flavor!

Butter: A small amount of unsalted butter is dotted on top of the fruit filling. As it melts in the oven it will add richness to the filling. The cold butter used in the biscuit dough not only gives it delicious flavor but it helps it to rise in the oven.

You can make the biscuit dough with any type of fat: butter, shortening, or lard although, I prefer the flavor of real butter.

Flour: Flour is the main structure for the biscuit dough. All-purpose is recommended but you can also make biscuits using self-rising flour.

This recipe can be made gluten-free by substituting the all-purpose flour with a gluten-free flour. I suggest using a 1 to 1 gluten free flour blend.

Baking Powder & Baking Soda: Baking powder does most of the leavening in the biscuit. It gives the biscuit the rise and some fluffiness. While baking powder does the heavy lifting, the baking soda balances out the acidic ingredients.

Buttermilk: The buttermilk in the biscuit dough is what gives it moisture and holds everything together. I personally love the tang that buttermilk brings to biscuits, however if you do not have any on hand, you can easily make a buttermilk substitute! You can also use a non-dairy milk substitute but it may affect the flavor of the biscuits.

Up-close photo of peach cobbler

How to Make a Fruit Cobbler

Fruit cobbler is incredibly easy to make and is such a quick alternative to a classic fruit pie. You can use any fruit you like for the fruit base and then make up a quick biscuit topping to drop on top!

You will need roughly 2 pounds (900 grams) of fruit for the base. For the cobbler pictured, I made a triple berry cobbler with raspberries, blueberries, and strawberries. But you could use this recipe to make peach cobbler, blackberry cobbler, apple cobbler, or any flavor you like!

You can also add any spices, extracts, or zests you like to further flavor your cobbler. I love adding a touch of cinnamon and nutmeg to a peach filling, and some cinnamon and cardamom for a berry base. But get creative!

The filling also calls for an acidic liquid. This really helps bring out the fresh flavors of the fruit. I typically opt for lemon juice, but you could also use orange juice or apple cider vinegar.

Use this recipe as your cobbler template to use whatever fruit is in season! Serve warm with some vanilla ice cream or whipped cream!

Pan triple berry cobbler with a single portion in a small bowl on the side

Storage

Store leftover cobbler covered in the refrigerator for up to 3 days. To rewarm, microwave individual portions or use the oven to rewarm the entire pan. Bake on 325°F/165°C for 15-20 minutes until warmed through. Cover with a piece of aluminum foil if it starts to over-brown.

FAQ

What’s the difference Between a Cobbler, Crisp, and Crumble?

The only difference between a cobbler and a crumble or a crisp is the type of topping used. You can use the same fruit filling for any of these desserts, but a cobbler is topped with a drop biscuit-style dough, while a crumble is topped with classic streusel topping and a crisp is topped with an oat streusel.

A cobbler is named after the cobbled looking appearance of the baked topping.

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Basic Fruit Cobbler Recipe
Yield: 8 Servings

Basic Fruit Cobbler Recipe

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

This is a basic fruit cobbler recipe that can be used with any kind of fruit you like! Use it for peach cobbler, berry cobbler, apple cobbler, and any combination of fruit! Use the chart in the note section for ideas about how to flavor your filling.

Ingredients

For the Fruit Filling

  • 900 grams (2 pounds) fresh or frozen fruit (if using a fruit, like apples, where some of it has to be discarded when prepping, make sure you account for extra weight when purchasing)
  • 100 grams-150 grams (½ cup- ¾ cup) granulated sugar (use less sugar for very sweet fruits like apples and cherries, and more sugar for very tart fruits like rhubarb and raspberries)
  • 30 grams (¼ cup) cornstarch
  • ¼ teaspoon kosher salt
  • 2 tablespoons acidic liquid (lemon juice, orange juice, lime juice, apple cider vinegar)
  • spices or extracts as desired (see chart in notes section for ideas)
  • 28 grams (2 tablespoons) unsalted butter, cut into small pieces

For the Topping

  • 240 grams (2 cups) all-purpose flour
  • 10 grams (1 tablespoon) baking powder
  • ¼ teaspoon baking soda
  • 1 ¼ teaspoons kosher salt
  • 25 grams (2 tablespoons) granulated sugar
  • 85 grams (6 tablespoons) unsalted butter (very cold and cut into small pieces)
  • 240 grams (1 cup, 240 milliliters) buttermilk, cold

Instructions

PREP

  1. Position an oven rack to the center position and preheat to 350°F/175°C. Grease a 9 x 13-inch (23 x 33 cm) baking dish and set it aside.
  2. Prepare your chosen fruit by peeling, coring, pitting, and/or slicing if necessary. Apples and pears should be sliced to about ¼-inch thick, strawberries can be quartered. Things like blueberries, cherries, cranberries, and raspberries can be left whole. 

Make the filling

  1. Combine the fruit (900 grams/ 2 pounds), sugar (100-150 grams/ ½ cup- ¾ cup), cornstarch (30 grams / ¼ cup), salt (¼ teaspoon), acidic liquid (2 tablespoons), and any spices and/or extracts together. Gently stir with a spoon or spatula until everything is evenly incorporated. 
  2. Transfer the filling to your prepared baking dish and dot with the small pieces of butter (28 grams/ 2 tablespoons). Set aside and make the topping.

Make the topping

  1. In a large mixing bowl whisk together the dry ingredients for the topping- the flour (240 grams/ 2 cups), baking powder (10 grams/ 1 tablespoon), baking soda (¼ teaspoon), salt (1 ¼ teaspoons), and sugar (25 grams/ 2 tablespoons).
  2. Add the cold cubed butter (85 grams/ 6 tablespoons) to the dry ingredients and cut through with a pastry blender, a fork, or your fingers, until all of the fat is about the size of peas.
  3. Add the cold buttermilk (240 grams/ 1 cup) and stir together until just combined.
  4. Break off pieces of the dough, flatten it out slightly, and top the fruit with it. You can leave fruit peaking through so it looks like a cobbled road.
  5. Brush the biscuit topping with melted butter and if desired, sprinkle with coarse sugar or granulated sugar.
  6. Bake for 40-50 minutes until the juices in the center of the pan are bubbling.
  7. Let cool for about 15 minutes so the juices thicken slightly then serve with vanilla ice cream or whipped cream.

Notes

Flavoring Your Fruit Filling

You can add spices and/or zest to your filling to give it even more flavor. 

Spices 

(use up to 2 teaspoons total of combined spices if desired)

  • 1-2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • ⅛ teaspoon clove
  • ⅛ teaspoon allspice

Extracts & Zests

(use 1-2 if desired) 

  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon anise extract
  • 2 tablespoons lemon, orange, or lime zest

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© Baker Bettie