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Fruit Cobbler Recipe

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This easy homemade fruit cobbler features juicy, bubbling fruit topped with golden, buttery biscuit-style topping. Perfect with vanilla ice cream, this classic American dessert works with any fruit and comes together in under an hour.

Ingredients

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For the Fruit Filling:

  • 5-6 cups fresh or frozen fruit (peaches, berries, cherries, or mixed fruit)
  • ¾ – 1 cup granulated sugar (adjust based on fruit sweetness)
  • 2-3 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional, great with peaches or apples)
  • ¼ teaspoon ground nutmeg (optional)

For the Cobbler Topping:

  • 1½ cups all-purpose flour
  • ½ cup granulated sugar, plus 1 tablespoon for sprinkling
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or 10-inch cast iron skillet with butter or cooking spray.
  2. Prepare the fruit filling: In a medium bowl, combine your fruit with sugar, cornstarch, lemon juice, vanilla, and spices (if using). Toss gently until the fruit is evenly coated. The mixture will look dry at first—that’s normal. Pour the fruit mixture into your prepared baking dish and spread it into an even layer.
  3. Make the cobbler topping: In a large bowl, whisk together flour, ½ cup sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  4. Add wet ingredients: Pour in the milk and vanilla extract. Stir with a wooden spoon just until a thick, shaggy batter forms. Don’t overmix—some lumps are perfectly fine and actually desirable for a tender topping.
  5. Top the fruit: Drop spoonfuls of the batter over the fruit filling, spacing them somewhat evenly but leaving some gaps for the fruit to bubble through. The batter will spread during baking, but it won’t completely cover the fruit—this is what creates that beautiful cobbled appearance. Sprinkle the remaining tablespoon of sugar over the topping.
  6. Bake: Place the cobbler on a baking sheet (to catch any drips) and bake for 40-45 minutes, until the topping is golden brown and the fruit is bubbling vigorously around the edges. The topping should be firm to the touch and cooked through—no wet batter should remain.
  7. Cool and serve: Let the cobbler cool for at least 15-20 minutes before serving. This allows the fruit juices to thicken properly. Serve warm with vanilla ice cream, whipped cream, or a drizzle of heavy cream.

Notes

  • Frozen fruit: No need to thaw frozen fruit before using. Add an extra tablespoon of cornstarch and 5-10 minutes to the baking time.
  • Sweetness adjustment: Taste your fruit before adding sugar. Very ripe, sweet fruit may need only ¾ cup sugar, while tart berries might need the full cup or even slightly more.
  • Topping texture: For an extra-crispy topping, brush with melted butter and sprinkle with coarse sugar before baking.
  • Testing doneness: Insert a toothpick into the topping—it should come out clean or with just a few moist crumbs.
  • Serving size: This makes a generous 9×13 pan that easily serves 8-10 people. Use a smaller 8×8 dish for 4-6 servings and reduce fruit to 3-4 cups.

Nutrition

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