We rarely had dessert growing up unless it was a special occasion or Sunday lunch. However, I do remember occasionally, on a random Saturday night, my mom would whip up this cobbler as a treat. It was always a very welcomed surprise.
This cobbler is truly, endlessly versatile. You can use any fruit, it can be made any size, and you can customize it any way you want.
The fruit can be canned, frozen, or fresh. My sister-in-law even made one with a can of pie filling and said the results were tasty. My family’s preference has always been a can of fruit cocktail or peaches. Ron and I have done some experimenting and our new favorite is frozen blackberries, often with extra sugar sprinkled on top of the cobbler right before it goes in the oven for some extra crunch.
The cobbler is a great last minute dessert because you can keep everything on hand and it takes about an hour from start to finish (perfect for those surprise visitors). Parts of my family have also been known to top the warm cobbler with vanilla ice cream. I’m a purest and prefer just a big scoop of cobbler, preferably with as much crust as possible.
The amounts given in this recipe can make a 8X8, 9X9, or a 7X9 easily. To make a 9X13, just double the recipe. Use self-rising flour. I take no responsibility if you use all purpose without adding the correct amount of salt and baking powder. Do not drain the fruit. Do not worry about thawing frozen fruit (It’s really ok, promise. It’ll just take a little longer to cook.) It works best with juicy fruit like peaches and berries. Do not forget to use pot holders when removing the pan from the oven to add the batter mixture. I speak from experience here.
Preheat oven to 350 degrees.
Place butter into pan and place pan into oven as it preheats. This melts the butter and lubes up the pan to prevent the cobbler from sticking.
Mix together the flour, sugar, and milk.
Once the butter is melted, and the oven preheated, pour the flour/sugar/milk mixture into the pan.
Add the can of undrained fruit, pie filling, or other fruit into the middle of the mixture.
Add extra sugar or cinnamon-sugar to the top if desired and place into oven.
Bake approximately 30 to 45 minutes or until the top is golden brown and the biscuit part is cook through.
If using frozen fruit, it does not need to be thawed first.
Other comfort foods in our collection: