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No-Fail Fruit Cobbler
This Fruit Cobbler recipe is almost impossible to mess up and can be made with so many different fruits! It’s a great last-minute dessert because you can keep everything on hand and have a homemade dessert in just an hour.
A Southern girl needs her cobbler, and this versatile Fruit Cobbler recipe is super simple and so easy to change with the seasons! Fresh, canned, or even frozen fruit will work for this Southern cobbler recipe.
What is Cobbler?
Pies are great, but sometimes I just want a baking dish dessert that I can make without fussing with pastry. But what IS a cobbler, anyway?
A cobbler is simply a baked fruit dessert with dough. This dish dates back further than its crisp and crumble cousins!
The first known cobbler recipe was published in What Mrs. Fisher Knows about Old Southern Cooking in 1881 and had a pastry crust and topping.
Many Southern restaurants still use pastry dough in their cobbler, usually as a top crust to break through to get to the juicy fruit.
This recipe has a more biscuit-like dough around the fruit, but you can also use boxed cake mix in a pinch for a more cakey cobbler.
What’s the Best Fruit for Cobbler
If you like it in a pie, you can make it into a cobbler!
Stone fruits and berries are the best for fruit cobblers, like peaches, cherries, blackberries, or blueberry. What you’re looking for is something super juicy.
My sister-in-law even made one with a can of pie filling and said the results were tasty and proof this is a no-fail recipe! If you wanted to try apple cobbler, that could work, too!
My family’s preference has always been a can of fruit cocktail or peaches.
If you’re using canned fruit, don’t drain it! And don’t worry about thawing frozen fruit — it’ll just take a little longer to cook.
When using canned peaches, it works best to spread them around a bit. See all of the juice floating on top? This is what you want when using canned fruit.
We’ve 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.
How to Make Southern Fruit Cobbler
The ingredients will vary with your fruit, but you’ll also need butter, self-rising flour, sugar, and milk.
- First, start preheating your oven and melt your butter in the baking dish you plan to use for the fruit cobbler while it heats up. Keep an eye on the butter so it doesn’t burn! You can do this in a saucepan, too.
- While it melts, mix the flour, sugar, and milk together. Once it’s melted, add the milk mixture to the dish.
- Then, add your fruit on top of the mixture, trying to disperse the fruit evenly across the dish. The cobbler batter will rise to the top during baking. You can add a little extra sugar and some cinnamon now too if you want. The sugar helps make the top a little crunchier and cinnamon is always great!
- Then, bake until the top is golden brown and the biscuit sections are cooked through.
Tips and Tricks
- The amounts given in this recipe can make an 8×8, 9×9, or a 7×9 easily. To make a 9×13, just double the cobbler 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 forget to use pot holders when removing the pan from the oven to add the batter mixture. I speak from experience here.
How to Serve
I’m a purist and prefer just a big scoop of fruit cobbler, preferably with as much crust as possible.
Parts of my family have also been known to top the warm cobbler with vanilla ice cream or whipped cream. Mix it up and see which one you prefer!
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Easy Fruit Cobbler
Ingredients
- 1/2 cup butter one stick
- 1 cup self-rising flour
- 1 cup sugar
- 3/4 cup milk
- 15 oz can fruit in light syrup or juice approximately 12 oz of any other fruit, do not drain.
Instructions
- Preheat oven to 350 degrees.
- Place butter into 9 X 9 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 on top 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. Baking time will depend on the fruit used and if it is frozen or not. Start checking after 30 minutes.
Notes
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
I have already left a 5-star review but, I’m making this amazing cobbler again! Today, I’m using blueberry pie filling, toasted pecans, and as I stated in my previous review, a sprinkling of turbinado sugar for crunch! I’ve made it several times and it has never failed me! Off to make it, yes, again! I love it and so easy! Thank you again!
Hi Eleanor!
I love that you love it that much! When you add extra sugar, are you just layering it on to of your fruit filling? Curious if it floats to the the top like the batter does as it bakes. And I am definitely going to try adding some toasted pecans next time I make this.
Great recipe and so easy but so delicious!
Hi Paula!
I so happy you liked it! I agree with you, it is one of the easiest desserts I make on repeat. Thanks for visiting again and leaving a review!
Can I add some dulce de Lech in the cobbler
Hi Tamantha!
I have never tried that but really don’t see why you couldn’t. I wouldn’t add it to the batter mix, just top the fruit with it. Or save it until the end and add it to the top of the baked cobbler.
Been making this for years !!! Definitely a family favorite
Hi Gina!
Years! That’s wonderful to hear. Thanks so much for stopping by to leave a review!
Always turns out great no matter what fruit you use. Canned pie filling is great too. Super easy to make and always goes fast – everyone loves it.
Hi Paul!
I’ve never tried using pie filling, but I bet that really amps up the flavor! Thanks for visiting and leaving a review! Happy New Years!
I used fresh unpeeled Granny Smith apples. To make a little more carb friendly I used cassava flour and for sweetening allulose and maple syrup. Used a little brown sugar, butter and cassava flour for a topping. Turned out great.
Hi DJK!
Sounds like you made some great modifications for your dietary needs. Happy to hear it still worked out with so many changes. Happy New Year!
Took longer than 55 minutes to bake. Check at 45b then again at 55 left another 15 minutes and center was done. Spread 2 pats of butter over top to give additional taste.
Hi Carole!
Baking time can definitely vary depending on the type of fruit, whether it’s frozen, and the depth of your pan. That’s why we recommend starting to check at 30 minutes and going from there. Glad it turned out for you!
Happy New Year!
First time learning my name is Megan.
Hi Megan!
Happy you found your way here! I hope you like this recipe as much as my family!
Can I use blanched almond flour or other gluten free flours & then to make it self- rising add the baking powder & the salt? I used to be a vegan & I did a version of a cobbler. I’d use organic unsweetened soy milk, for the non- dairy liquid & to sweeten the fruit, if I needed to I’d go to whole foods or Sprouts store and bought to put on the fresh fruit ie. For fresh apples instead of using sugar, buy the frozen concentrated juice in the can, apple frozen concentrate juice put 1-2. T & it’ll already have the liquid needed for the cobbler & you can decide to cook on very low heat or put in cobbler batter just as is or, use 1 T..of maple syrup or try artificial sweetener instead for a healthier version. If you use the blanched almond flour, it’ll be closer to being keto. The fruit pies I made, came out very good & were naturally sweet! I haven’t tried making your cobbler with apples & I’ll let you know how it turned out! I just thought this info may be helpful someone. Thanks.Bithy
Hi Bithy!
I’d love to hear how it turns out for you! I have bever tried this one as a gluten free recipe, and less sugar is never a bad thing.
I found this recipe recently after trying to use my mom’s for cobbler. Which didn’t turn out correctly…
I love this recipe so much. It’s not complicated, ingredients are minimal and it’s easy to follow. I used it with fresh raspberries picked right from my garden and it was the best dessert we’ve had all summer!
Hi Tina!
I’m glad you found one that works! I’m jealous you have fresh raspberries in your garden! If I grew any the neighbor’s goats and sheep would eat them before I got to harvest any.
I absolutely love this recipe. So quick and easy get delicious like you put in hours making it. Its also easy enough for the kids to help or make out themselves. Would highly recommend.
Hi Jessica!
Thanks so much for stopping by and leaving a review! I’m happy to hear you like it!
I have made this recipe several times using canned peaches and various pie fillings and it always comes out great! I do sprinkle toasted chopped walnuts on top of the fruit of choice, then sprinkle a lil bit of turbinado sugar, give it a lil bite! That being said, I’m off to make it right now, peaches today! Thank you for a delicious cobbler recipe! Yummy!
Hi Eleanor!
I’m going to have to borrow your idea about the turbinado sugar! I bet it turns this up a notch!!! Thanks for stopping by and leaving a review!
So I may change the stars however I pull it out of the oven with a center full of melted butter. I should have used my receipt but it seemed so fast and just a go to yours did. Well the dough is dry and butter sits n the center I pulled it off and drizzled it around the dough that’s cooked. I will let you know how it turns out. I’m kinda mad I should never have messed with my dough. But anyways I have company tomoro I hope the enjoy this I saved these berries a while to use for company hummm… Anyone else have this issue with butter???
Hi Lorica!
We’re sorry you had problems with the recipe. We see where the issue might have been. The key to the crust is to pour the batter right on top of the butter in the hot pan and not to stir it in. The batter then rises to the top to create the crust you were looking for. We hope you will give it another shot!
Made this a couple of times. Easy dessert at any time with any canned fruit in the cupboard. We reduced the sugar to 3/4 cup as the kids found the original too sweet. Maybe 1 cup would be OK with fresh/frozen fruit. We use canned in juice (not syrup).
Hi Angelo!
Thanks for visiting again to share your experience! I love that you tried it with less sugar to make it your own and to fit your family’s preferences! I’m so happy to hear you have made it a couple of times.
What is the baking time if you double the recipe for a 9×13 pan?
Hi Debbie!
It stay about the same 40 to 45 minutes. It still takes about 40 minutes even when I use my French onion soup crocks. Hope this helps!
Did you forget to put baking powder as an ingredient?
Hello! There is none needed when using self-rising flour. Here is the note from the bottom of the recipe card: If you do not have self-rising flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour.
I absolutely love this recipe! This is the way my granny and my mom made theirs and taught me as well.
Hi Patricia!
That means so much—thank you! I love hearing that this is how your granny and mom made cobbler it too. Some recipes just hold tight across generations.
Howm much sugar should you add to fresh frozen blackberries during thawing to ensure that Southern sweetness?
Hi Joni!
This is one of those measure with your heart situations. Whenever I use frozen cherries, I just use enough sugar to coat them, whatever falls to the bottom of the bowl, I leave there. I don’t thaw the fruit before baking.
can this cobbler be frozen, before or after backing? I have fresh black berries and don’t want them to go bad before I’m ready for something sweet.
Hi Peggy!
I’ve never frozen this before or after baking. But I have used frozen fresh berries before and it turns out well. The batter comes together so quickly, if it were me, I’d freeze the amount of berries I needed, and throw it together with the frozen ones. Hope this helps!
I actually called my daughter-in-law, it was her original family recipe. While I’ve never frozen it myself (we rarely have leftovers!), she said it can be frozen after baking. Just let it cool completely, wrap it well, and reheat in the oven to bring the topping back. She also said she’d skip freezing it before baking—cobbler batter doesn’t always hold up well once frozen. Hope that helps!
Side note—I’ve been meaning to re-shoot this one using French onion soup crocks for individual servings. It works out great because I can cut the recipe in half, make 4 to 6 of them, and then we’ve got cobbler ready for the next day (or the day after that). There are only two of us in the house now, so that setup’s been working really well.
Delicious and easy
It was so easy and tasty!
Hello!
Thanks for stopping by again and leaving a comment!
Have a great Sunday!
Amazing recipe! How many grams is half a stick of butter?
Hi Maida!
1/2 of a stick of butter is 1/4 cup, or 2 ounces. That comes out to about 56.7 grams. Hope this helps!
WOW GREAT RECIPE! I used canned peaches and fresh raspberries
Hi Ella!
Thanks so much for visiting again to let me know you liked it and leaving a review! Peaches and raspberries sounds like a delicious combination, I’m going to have to give that a try next time I make it!
Came out Excellent!
Tasty toooo! Thank you!
Hi Tanya!
Thanks for visiting again and for leaving a review! I’m happy to hear it turned out for you!
Perfect
Lower temp to 325 as I. Am Using glass dish also 1/3 more self rising otherwise itlooked soupy but alls well yhat ends wel Yum Yum!l
Happy Saturday!
The batter usually does look a bit thin, and if you are using canned fruit like peaches with the juice, it will look soupy before it goes into the oven, the batter should still bake up around the fruit. You may need some extra baking time at 325, we bake it 350 with all the pans we use, even glass and when I make this in individual crocks. Look forward to hearing how you like it!
I accidentally put my blackberries on top of the melted butter and then poured my mixture on top and put sprinkled sugar… did I mess it up?
Hi Chelsea!
I think it should be just fine! The fruit sinks to the bottom during baking anyway.
I substituted plain yogurt for half the milk, used a can of blueberries and a can of strawberries, sprinkled brown sugar and cinnamon sugar on top so it carmelized. Awesome!
Hi CJ!
That sounds like an amazing fruit combination! Thanks for stopping by again and sharing your successful changes!
I am trying that combo. To sprinkle on top. Sounds delicious!
TY
Turned out great, but I always tweak every recipe. I added a little more milk, batter was too thick and I did double the recipe. I added a tbsp of vanilla.
I used frozen mixed berries and on top, I sprinkled coconut sugar.
This dessert was awesome and easy. Family loved it.
I’m known for the best cheesecake. I also make strawberry shortcake and coconut cake.
Thanks for a great recipe to add to my collection.
Hi Barb!
Thanks for visiting again to let us know how it went. Your changes sound lovely and I bet it added some flavor! I’m happy to know that one of our recipes is going into your collection!
After mixing the batter, it seemed to be missing something. I added 1lg egg and 1/2 tbls vanilla extract. I’m a Southern girl, and now the batter tasted right. I also used Fresh peaches I peeled and cured them overnight. The Cobbler was fantastic.
Hi Susan!
I’m glad your changes worked! We’ve never tried adding any eggs before, but it sounds like we should probably give that a try, especially now that peaches are in season.
Thanks for stopping by and leaving a review!
Not to seem too dumb, but using frozen fruit, do I use 1 1/2 cups?
Hi Donna!
Valid question! There isn’t an amount listed for frozen fruit. We just toss it in as much or as little as we want. But 1 1/2 cups of fruit would be a great amount to try.
Thanks for stopping by to ask the question!
Awesome and easy! I used bisquick in place of self riding flour. Easy Peasy!
Hi Donna!
Thanks for stopping by and letting us know how those changes did for you! I’ve never tried that before, but you can bet I might give it try next time I am out of flour.
Cheers!
My family is literally obsessed with this dessert! It is probably the best dessert I’ve ever made. Which says a lot because I take pride in my baking skills, lol! It’s so simple, and I love it with cinnamon sugar on top as suggested!
Hi Al!
Thanks for stopping by again and giving us a review! We’re happy to hear that you like this one so much! It’s one of our favorites too.
My go to… love it comes together with whatever you have on hand… Thank you!
Hi Gay!
Thanks for stopping by again and leaving a review! We are very happy that you are finding this as fail-proof as we do!
Have safe and happy holiday!
This is a “trust the process” recipe. Used canned cherries and it did not look promising going in the oven. Looked like soup. I baked it and comes out this beautiful cobbler with the fruit at the bottom (guess it depends what fruit you use). It made it’s own little filling. Can’t wait to see what happens with other fruit
Hello!
Thanks for letting us know how it went! You are right, it looks like soupy mess when using canned fruit, and looks like it won’t work when adding just frozen or fresh fruit. I don’t know what magic it is, but they both work. Thanks for stopping by again and leaving a review.
This was more “cakey” of a dessert and I was hoping for more of a crumbly fruit cobbler.
Hi Kate!
Sorry you didn’t like this one. It sounds like you might be looking for a crisp, crumble, or buckle rather than a cobbler.
Sounds yummy
This cobbler is the easiest and best tasting cobbler there is.
Hi!
Thanks for visiting again and leaving a 5-star rating!! We are so happy you liked it!
Wonderful! Simple and fun for the kids too!
Hi Wendy!
Thanks for visiting again to let us know that it went well. I love hearing that the kids got to help!!
I look forward to trying this with frozen blueberries
Hi Mary!
We hope you love it as much as we do!
Yup Yum
Easy, excellent
Hi Pamela!
Thanks for visiting us again and leaving a five-star review!!
Morning!
Looking forward to making this with cherry pie filling. My question is, can this be put in the fridge overnight? Will the taste still be good next day?
Thank you
Carrie
Hi Carrie!
You can refrigerate it or you can leave it out overnight. We usually pop it in the microwave for 15 to 30 seconds on full power before we eat it anyway. We have never noticed a difference. Hope this helps!
Thanks!
I would like to try this with tart, canned cherries. Since it won’t be ‘cherry pie filling’, but canned in juice, do I pour the all the juice in?
Hi Laurie!
Yes, use the juice too. It will give a nice flavor to all of the dough that will bake up through the juice and fruit. We don’t use pie filling for this one.
Hope this helps!
I made this cobbler recipe with Blueberries, Raspberries and Blackberries and OMG this recipe is to DIE FOR! I made it for me and my husband and we LOVED it! I am from West Virginia and my favorite is always Peach Cobbler but now I have another favorite and the crust was buttery and delicious with just the right amount of sweetness thank goodness for this simple yet elegant recipe my new favorite recipe!
Hi Pam!
Thanks for stopping by again and letting me know that you enjoyed it and leaving it 5 stars!
Happy Holidays!
Hi I made your recipe and it turned out great. Thank you. Can I make this cobbler with bananas?
Hi Tina!
I’m glad it worked out for you!! I have never used bananas, I don’t think that they would produce the extra liquid that other fruits do when it cooks. But, I am all about trying new ways to make recipes. If you try it, I would love to hear back how it went.
Cheers!
Great I will let you know. Also can I quadruple this recipe and it still work? I doubled for the 9×13 but I want it to be thicker. Would this work?
Hi Tina!
You can, it might take a few minutes longer to cook in the middle.
I have seen this recipe and the cook added an egg to the batter. Is that a good or bad idea? Can’t wait to try this with frozen blueberries or blackberries.
Hi Dale!
I’m not sure what adding an egg would do the batter. We have never done it.
Cheers!
I love this recipe. It’s simple and delicious. I use frozen berries or I’ll cook some apples with a little sugar and cinnamon and use that. It always comes out great.
Hi Joyce!
I’ve never thought to use apples, I love that idea!!
Easy and very good
I made this with fresh plums, I didn’t see the double the recipe for 9×13 pan until after it was in the oven. Still turned out great.
I can truly say it is a never fail recipe. Thanks!
Willow
Hi Willow!
I’m happy to hear it turned out! I’ve never had it with plums, but it sounds amazing! Thanks for stopping back by and letting me know how it turned out.
Cheers!
I’m 72 years old and this is the recipe my mother used when I was young. I’ve always gotten requests for this cobbler. I make mine in a deep iron skillet, and as it is cooking I break up the crust so the butter soaks in. Love it with ice cream.
Hi Annette!
I like the cast iron skillet idea! I haven’t done that, but I do make them smaller in my soup crocks. I’m going to have to try your recommendation on breaking up the crust, sometimes those little crocks have abutter spillover.
Happy 4th!!
Does this recipe use unsalted butter. I only buy unsalted butter due to sodium restrictions. Can I use fresh store bought blackberries that I froze. I have not washed them yet either. I only have all-purpose flour.
Hi Connie!
I use salted butter, but the recipe will work fine with unsalted. I would give my fruit a quick wash before using them. All-purpose flour will need to be turned into self-rising flour. There are notes for this at the bottom of the recipe card, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for every cup of flour. You need to have self-rising flour, either store-bought or homemade, as there is no other leveling agent in the recipe. Hope this heps!
Cheers!
I used frozen wild blueberries and it turned out perfectly! You are so sweet in replying to every comment and also go beyond helpful with novice cooks! Thanks for sharing this easy recipe – it is a keeper!
Hi Renee!
Thanks for leaving the sweetest comment I have ever gotten! It makes me happy to know that my advice is useful to novice cooks and even happier that someone was kind enough to let me know. Readers like you are my inspiration.
Cheers!
Thank you for your kind reply, Beth! I have been looking for a good cobbler recipe for many years. I’ve tried it with tapioca and just about everything under the sun. This was by far the easiest recipe and the best tasting one! Keep up the good work!
Hello, I have been making this cobbler for years. My late mother-in-law taught me this recipe and with 4 kids it was a fast easy recipe to make after work or on the weekend. Although it is almost identical, we always used 1 whole cup of milk. We always called it one cup cobbler because most of the recipe was 1 cup of ingredients in the recipe. Thank you for sharing this recipe. I use any kind of fruit or pie filling works well.
Hi Vicki!
Thanks for stopping by! This cobbler recipe and cuppa cake are very similar, with some minor differences of course. I totally agree that it is perfect for a fast dessert. We use different fruits too. Peach is my favorite, but my husband prefers berries of any kind. What’s your favorite fruit for cobbler?
Same, we called it cup a cup a cup
When doubling this recipe, does the cook time need to change? Thanks
Hi Donna!
I double the recipe nearly every time I make it. Sometimes it takes a few minutes longer depending on the fruit I use. I bake mine until the center lightly browned. Hope this helps!
Thank you…one more question–when doubling the recipe–do you double ALL the ingredients? It seems like an awful lot of wet ingredients vs dry ingredients.
Hi Donna!
You will want to double all the ingredients, including the fruit. The fruit and any extra fruit liquid will sink to the bottom as the cobbler bakes. Make sure to spread the fruit around the top of the batter to prevent it from sinking into the center. If the middle seems wet after 40 minutes, bake for an additional 5 to 10 minutes.
Hope this helps!
This recipe is brilliant. My husband has a sweet tooth but I don’t always feel like cooking. This takes no time and is delicious!
Hi Nancy!
Thanks for stopping by and sharing your thoughts. I agree with you, it takes no time. I have a problem with this recipe this time of year when fresh peaches are available, I make it way too much. LOL!
Cheers!
Do you mix it once you pour the flourmix into the butter and then again when you pour the fruit in?
Hi Mette!
No, you just pour the batter into the melted butter then top it with the fruit. I like to drop my fruit over the top of the batter so that it doesn’t pool in the center as the batter rises. Hope this helps!
Thank you ❤️
How would I use a cake mix?
I have never used a cake mix for this recipe. For fruit desserts with a cake mix, I would make a cherry dump cake instead.
Cheers!
I have searched for ages to find my grandmother’s recipe. All I could remember was she buttered the dish, and said not to skimp at it was the only fat in the recipe, and the batter was thin, basically milk and flour. I couldn’t remember anything else. She, and later I, made it with any fruit we had–fresh, frozen, canned. I suppose I didn’t keep the recipe because it was so simple, I’d never forget. Bwahahahaha. So I am triply delighted to find yours. Thank you, thank you, thank you.
Hi Lenora!
I’m very happy you found what you were looking for! Thanks for letting me know it was useful!
Cheers!
Can I use blueberry canned pie filling?
Hi Kelly! I’ve never used pie filling before. If you decide to use it, make sure you drop it around. Where it lands its likely to bake down into the dish.
Cheers!
So disappointed that my no-fail cobbler failed. I knew it wasn’t meant to be when your instructions said pour batter- but mine was pretty much a ball of dough. I baked it for 45 minutes and it was a pan of fruit soup. How is it a batter with 2 cups dry ingredients and only 3/4 cup of milk? Mine was not a liquid to pour.
Hi Jodi!
I’m sorry to hear that you are having problems with this recipe! It should have come together into something a little thicker than pancake batter. I have never had a problem getting it mixed together, I don’t even fluff my flour first, I just kind of scoop and go. I could see how it turned into a fruit soup, the fruit and any juice (if using a can) should sink through the batter and wind up on the bottom, with the butter baking into the edges of the cobbler.
I will be using frozen black berries do I need to cook them first as I will be adding some sugar to them and will be
making a 9×13 how many do I use. double the recipe
You’ll need about 24 ounces of fruit to double the recipe. I’m guessing you will need about 4 cups of frozen blackberries. I don’t cook frozen fruit first. I just coat them in sugar like I would for making a pie with frozen fruit. I have used frozen cherries even without an issue. If you find the middle is still doughy, just bake it for another 10 minutes or until the center sets. Hope this helps!
Hi! Can you make cupcakes from this recipe? ♡
Hi Patricia!
You can’t make cupcakes out of this, but you can make individual sized servings by dividing the butter, batter, and fruit into small ramekins. I usually use about 6 of them. I also 4 of my soup crocks for this. Hope this helps!
This is a great recipe
I’ve used this recipe for every cobbler that I have made
I am going to use apple pie filling. The can is 21 oz. Should I measure 15 oz?
Hi Kim!
I would use the entire can and I would drop it as evenly as possible around the batter, if you just add it to the center it will puddle there. Hope this helps!
I tried making this in 2 mini loaf pans and it was delicious! I followed the recipe and I cooked down about a cup for fresh strawberries and blueberries and topped the batter, the middle sunk- any suggestions how to remedy that?
Hi Mindi!
Using mini loaf pans may have caused the fruit to gather in the middle as the sides of the cobbler batter bakes and rose faster than the center. You could try adding the fruit closer the edges of the pans and see if that helps. Anytime I want to serve individual cobblers I use oven proof soup crocks, it takes longer for the bowls to heat up so the batter has the chance to rise though the fruit before setting. Hope this helps!
Me. I’m the one who forgot to use baking powder in my cobbler today. I’ve made it so many times and somehow managed to forget that part. I don’t even know what to call it now. My kids are still eating it. I just wouldn’t call it a cobbler lol everyone – use this as a reminder to not forget the baking powder and salt!!! Massive fail
Hi Marla!
Kitchen fails happen to all of us! Thanks for stopping by and sharing yours with us, it’s a great reminder. Funny, it is still delicious enough the kids are eating it!
Cheers!
I found a can of fruit in my cupboard and wanted to make a simple dessert. This was literally soooo easy I thought I messed it up. It came out perfect. This is gonna be my go to dessert especially because of how easy it is to change it up with different fruit.
Hi Mal!
Thanks for visiting again to let me know you liked it! I am really happy you had success.
Cheers!
I am 60+ yrs old and this is the recipe my grandmother used but the recipe included the baking powder and salt. So This recipe has been used by our family for MANY years. Of course my fave is blackberry . U sue frozen ones and ad some sugar to them and heat in pan just long enough to let the sugar melt in the juices and we always poured the crust mixture over the fruit rather than on the bottom. but looks like the picture and is still delicious warm with vanilla ice cream!!!
I Beverly!
Thanks for stopping by and telling me about your Grandmother’s recipe. I love how they are come out the same even with different techniques. This really is a no-fail recipe.
Cheers!
Hi! Can I use vanilla cake mix instead of self-rising flour ?
Hi Yasmina!
I have never used a cake mix for this recipe. I would probably make a dump cake rather than a cobbler with it. You can make self-rising flour by mixing 1 cup of flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Hope this helps.
Cheers!
It would be really helpful to have exact measurements of levening and salt with AP flour. I generally do not have self rising flour on hand. Thanks
Hi Martha!
To make self-rise flour for this recipe add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to the 1 cup of flour in the recipe. Hope this helps!
Been making this recipe since I was in middle school way back in the ’70s when we would be bringing mama first pick blackberries home.. Made it for scouting events, campfires,, and for clients too. Thank you!
Hi Jeri!
Thanks for stopping by! I’m happy to hear someone else has been eating this one for years. This is one of my favorite summer recipes!
Just made this and love how easy it was and tastes great.. thanks for sharing it.
Hi Cathi!
I’m happy you like it! Thanks for visiting again to let me know,
Cheers!
If using frozen fruit(blackberries) how much?
Lou
Hi Lou!
12 ounces are what we use when using frozen fruit.
Cheers!
Curious about the number of servings. Twelve servings from an 8 or 9 inch square pan seems like pretty small servings. Is the 12 servings listed correct?
Thank you…
Hi Sherry!
Thanks for pointing the error out. The original recipe called for twice the ingredients in a 9 X 13 pan and has since been scaled down for a 9-inch square pan. We can usually get 9 to 10 servings out of a 9 X 9.
Stay safe!
Do you do anything different when using fresh pears? Can’t wait to use up my pears and this sounds delicious!
Hi Mary!
When you peel and slice your pears, save all of the juice and add them to the top of the batter when you add the fruit. Hope this helps!
Be safe!
It does help. Thank you!
If I am using fresh fruit do I need to cook it first & how much sweeter do I ust
Hi Diane!
We don’t cook it first. The amount of sugar you need add to your fruit is going to depend on how sweet or ripe the fruit is to start with. When we use frozen fruit we do not add any sugar because those fruits are picked when they are at their sweetest. Sorry I could be more help.
This is so easy to make and delicious!
Hi Kim!
Thanks for the review!
What do you have to do to all purpose flour if you don’t have self rising flour??
Hi Amanda!
Add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to every cup of flour and whisk together. Hope this helps!
Turned out really good. I doubled the recipe and coded it for 40 minutes, using 1 1/2 sticks of butter.
If I want to use fresh blackberries and raspberries, how much do I add and how much sugar to my fruit?
Hi Amanda!
We don’t usually add sugar to any fruit. We use about 12 ounces of fresh or frozen fruit for a small pan. That should be roughly 2 1/2 cups of blackberries. If your berries aren’t very sweet, I might add 1 to tablespoons to the fruit and all them to set for a few minutes. This will pull out some of the juice plus add sweetness. Hope this helps.
Do you mix the batter with the melted butter in the pan or do you just pour the batter in and leave it separate from the butter?
Hi Dianne!
Just pour the batter on top! The butter will push out to the edges.
Hope this helps!
Turned out like mush using 15 oz can blackberr9 in syrup. Not cobbler texture. Any recipe that interchanges pie filling, fresh fruit, or fruit with syrup would need some adjusting of dry ingredients.
Hi Cindy!
I’m sorry to hear the cobbler didn’t turn out. I’ve not had any problems using any form of fruit. When I make this, the batter rises to the top and bakes, any fruit used sinks to the bottom. You can email me at beth @ peartreekitchen.com and I am happy to help troubleshoot this.
Be Safe!
Same thing happened to me using canned peaches. I am currently cooking the middle part that didn’t make through, adding flour to it, and cooking it on the stovetop, now putting it back in adding more flour and sugar on top and praying it comes out thoroughly baked through.
This is the recipe I and my friends and family have been using for decades. I assert you may have made measuring or other execution errors. The support for this assertion lies the difference between the “this is so easy” reviews and the “this didn’t make cobbler” reviews and you may decide to try again with greater diligence in following the recipe. You’re welcome.
How much salt and baking powder should I add if I only have all purpose flour?
Thank you,
Beth
Hi Beth!
For every one cup of all-purpose flour you’ll need to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Hope this helps!
This is absolutely the easiest, most delicious cobbler. Made it today and it is definitely no fail. I used canned peaches and topped with cinnamon and sugar. Took no time at all. Cannot wait to try with different fruits. Amazing, Definitely 5 stars!
Hi Lin!
I’m so glad you liked it! Peach is my favorite. I love the idea of topping with cinnamon and sugar, I’ll have to give that a try!
Cheers!
Have you ever tried it with fresh peaches? I’m just curious (since there isn’t any juice/syrup as with canned peaches) if I would need to make a simple syrup to add. If you think so, any thoughts on how much?
Hi Vickie!
I haven’t tried with fresh peaches, but based on some of the other fruits I have been using recently, I would suggest adding a bit of sugar and letting them macerate for 15 to 30 minutes, this is more for flavor than juice. The fruit will mostly sink to the bottom, so additional liquid isn’t really required for the batter to bake. Hope this helps!
I’ve made this cobbler many times over the years n sometimes I’ll add little more flour because we love the crust also if no ice cream we put milk over it
Hi Susan!
Great tips!
Stay safe!
Made this tonight with canned peaches… oh my!!! SO GOOD!! Tastes like my mama used to make.
Hi Kristie!
I’m really glad you like it! Using canned peaches is my favorite way to make this too.
Stay Safe!
How long do you bake cobbler if you double recipe for a 9 x 13 pan?
Hi Olive!
The baking time will still be between 30 and 45 minutes. It will depend on how wet your fruit it in either case.
Hope this helps!
Cheer!
So quick to whip up & delicious! I made it w peaches & blueberries!
Hi Lisa!
Thanks for stopping by again and leaving a review! That combination sounds divine!
Cheers!
This looks great, if I don’t have a lower sugar can of fruit can I still use the regular can? If so do I need to modify the cup of additional sugar?
Hi Cristina!
We use fruit with light syrup or packed in juice. We don’t use low-sugar. Regular sugar and even fruit packed in heavy syrup would be just fine in this recipe!
Thanks for visiting and asking me to clarify that!
Stay safe and healthy!
Thank You Beth. I made the no fail fruit cobbler using a can of strawberry pie filling and it was so delicious served with vanilla ice cream. As usual, recipe was easy to follow and a real treat after our evening meal.
Hi Betty!
Thanks for checking in! I love the idea of strawberry pie filling, I bet that was delicious.
Stay Safe!
ABSOLUTELY the BEST fruit cobbler I’ve ever tasted!!! Thanks so much for posting it. This is what I’m going to be serving for dessert on Thanksgiving. I guarantee it. I already know everyone is going to enjoy it as much as I am right now. OK! Yes!!! As soon as it was cooled down enough so that I knew I wouldn’t scorch myself eating it, I cut a BIG, BIG piece, topped it with Vanilla Ice Cream and dug right in. Yum!!
Hi Sandra!
Thanks for visiting and for the 5-star review! So happy to hear you liked the recipe! It’s hard to wait sometimes until it’s cool enough to eat!
Cheers!
Can you use fresh peaches instead of canned. And what do you use use for the juiceI’
Hi Marcella!
We haven’t used fresh peaches. We used canned fruit or frozen fruit. If you want to use fresh peaches I recommend you use super ripe peaches then peel and slice them over a bowl to catch every bit of fruit juice, maybe even squeeze the skins! Frozen fruit works because it is loaded with juice as it thaws. Let me know how it turns out!
Cheers!
Add sugar to sliced fresh peaches to make it’s own syrup. Add enough sugar to coat peaches and let it set out at room temp. These peaches are good for peaches and cream as well.The amount of sugar depends on the sweetness of the peaches as well as how many are used. I have made this recipe for years. So easy and always devoured.
Hi Luquita!
Thanks for dropping by and leaving such a great tip for using fresh peaches in a cobbler!
Cheers!
Does the recipe Chang any for high altitudes?
Hi Teri!
I’ve never made this at high altitude, but King Arthur flour has some great advice for high-altitude baking. Based on their advice, you will want to avoid self-rising flour at high altitudes since you can’t adjust the amount of baking powder in it. You can make your own by mixing 1 cup of flour with 1/4 teaspoon of salt plus the right amount of baking powder for your altitude. You’ll need 1 1/4 teaspoons for 3,000 to 5,000 feet. 3/4 teaspoon for 5,000 to 6,500 feet, and 1/4 teaspoon for 6,500 to 8,000 feet.
Decrease the sugar by 1 tablespoon to 15 tablespoons.
Next, you’ll want to raise the oven temperature to 375 Degrees F and reduce the baking time to 25 to 25 minutes.
Hope this helps!
Is there any way I can substitute things to make this dairy free? My sister is allergic to dairy and I know she would love this recipe! TIA
Hi Ashley!
I’ve never made this recipe dairy-free but if I had to I would try using vegan butter or one of the newer dairy-free butter options available. For the milk, I would use almond milk or any of the other nut milks available like cashew milk. Hope this helps!
Cheers!
Have any of you not seen STEEL MAGNOLIAS? Dolly Parton tells you how to make the perfect peach cobbler. She calls it “CUPPA, CUPPA, CUPPA!”. 1 CUP OF SUGAR, 1 CUP OF MILK, 1 CUP OF FRUIT(WITH JUICE) &BUTTER, BAKE AT 350 UNTIL NICE AND BUBBLY OR GOLDEN BROWN!
Hi Gigi!
We have seen Steel Magnolias. I suppose if I were going to make a Cupa Cupa Cake I might try 1 cup of everything.
We think a cup of butter makes fruit cobbler way too greasy though, but I do know some Southern mamas in Mississippi still dong it that way! Honestly, I have been known to make this with just 1/4 cup of butter.
Cheers!
Also a Cuppa of flour?
Hi Ruthanna!
If we are talking about the cuppa cake from another comment you would need a cuppa flour! Our recipe as written calls for 1 cup of self-rising flour, less milk, and nowhere near a cup of butter.
Cheers!
This works in a cast iron dutch oven over a bed of coals with coals added to the top of the lid. It comes out so gooooood.
Everytime we go camping we make either peach or use cherry pie filling.
Hi Milana!
Thanks for the tips on making this outdoors! Sounds like it would be a perfect camping recipe! I’ve never tried this with pie filling, but you can bet I will give it go when we run out of fresh summer fruit!
Cheers!
used for years in countless combinations ,even without fruit or pies filling (my children make it as a snack cake), sugar can be decreased if desired, we have even made it with out sugar for meat pot pie. sub cornmeal for chili..
Hi Rita!
I have never seen this used in a savory dish but I love the idea. Thanks for sharing!
Hi I have been making this Desert for years, I use a 49 cents Packet of Butter or Vanilla Cake Mix HOME BRAND from my Super Market.
Just 1Egg & milk as Directed on Packet,
Then I use any Canned Fruits or my own Preserved Fruits and I serve it with Vanilla Custard & or Icecream.
Every one helps them selves I find Guys !ove Custard
Cheers Rosa
Hi Rosita!
Thanks for stopping by! I have never thought about using a cake mix for a cobbler, I do use it for dump cake though, just without adding any other ingredients. I might need to give your version a try one of these nights.
Cheers!
I made this last night with fresh blueberries, funny thing to see it show up on Pinterest this morning. I got my original recipe from a show produced by Gordon Elliott called “Door Knock Dinners” in 2002. The Chef made this cobbler with canned pears and I’ve been hooked ever since. Only everything (except butter-1 stick!) was one cup so it was easy to remember and one of the reasons I keep self rising flour on hand. Thanks for sharing.
Hi Carol! Thanks for stopping by! I’ve never had it with canned pears and may have to give that try! We use mostly peaches or berries so it would be a nice change! Cheers!
A half stick of butter how much is that?
Hi Deb! It’s 1/4 of a cup or 2 ounces of butter.
Hi! I’m excited about trying your recipe for the No-Fail Fruit Cobbler, but wanted to ask about using canned fruit. You said to pour the entire can in the center? Juice and all? Wouldn’t that thin the batter?
Hi Priscilla!
No, the batter rises to the top through the fruit. You can also spread the fruit out over the top of the batter if you want.
When you use fresh or unsweetened frozen fruit,do you need to add sugar?
Hi Joan!
Thanks for visiting our blog! It really depends on how sweet the fruit is naturally. I would start with a few tablespoons of sugar then taste a small piece of fruit. If it needs a bit more sugar for your personal tastes, then add a few tablespoons at a time until the fruit is as sweet as you would like it to be in your finished product. If you use frozen fruit, you might need to add a few more minutes to the baking time.
If you are using fresh fruit…do you need to add some kind of liquid to make it equal to the juice in canned fruit?
Thanks
Hi Pat!
The fresh fruit will start to bake down and release some of the liquid. You can macerate your fruit in a little bit of sugar if you would like, but it really isn’t necessary.
Hope this helps!