Basic Fruit Cobbler Recipe
Fruit cobbler is such a classic dessert and can be made with any number of fruits! Peaches, berries, apples, or a combination! Use this recipe as a template to create your own cobbler.
- Skill Level: Beginner
- Components Used: Fruit Filling Master Recipe, Buttermilk Biscuit Dough
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.
Difference Between 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.
How to Make a Fruit Cobbler
Fruit cobbler is so 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!
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 (1/2 cup- 3/4 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) 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
- 6 grams (1 ¼ teaspoon) kosher salt
- 25 grams (2 tablespoons) sugar
- 85 grams (6 tablespoons) cold unsalted butter (cut into small pieces)
- 240 grams (1 cup, 240 milliliters) buttermilk, cold
- 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.
- 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.
- Combine the fruit, sugar, cornstarch, salt, and your acidic ingredient together. Gently stir with a spoon or spatula until everything is evenly incorporated.
- Transfer the filling to your prepared baking dish and dot with the butter. Set aside and make the topping.
- In a large mixing bowl whisk together the dry ingredients for the topping- the flour, baking powder, baking soda, salt, and sugar.
- Add the cold cubed butter 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.
- Add the cold buttermilk and stir together until just combined.
- 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.
- Brush the biscuit topping with melted butter and if desired, sprinkle with coarse sugar or granulated sugar.
- Bake at 350°F/175°C for 40-50 minutes until the juices in the center of the pan are bubbling.
- Let cool for about 15 minutes so the juices thicken slightly then serve with vanilla ice cream or whipped cream.
Flavoring Your Fruit Filling
You can add spices and/or zest to your filling to give it even more flavor.
(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