The recipe for no-fail fruit 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.
No-fail fruit 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).
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.
What Kind of Fruit Can I Use In a Fruit Cobbler?
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 and proof this is a no-fail fruit cobbler!.
My family’s preference has always been a can of fruit cocktail or peaches.
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.
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.
The cobbler batter will rise to the top during baking.
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.
What Size of Pan?
The amounts given in this recipe can make an 8X8, 9X9, or a 7X9 easily.
To make a 9X13, just double the recipe.
Flour For Fruit Cobbler
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 Fruit Cobbler
Parts of my family have also been known to top the warm cobbler with vanilla ice cream.
I’m a purist and prefer just a big scoop of cobbler, preferably with as much crust as possible.
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- 1/4 cup butter
- 1 cup self-rising flour
- 1 cup sugar
- 3/4 cup milk
- 15 oz can fruit in light syrup or juice, do not drain, or approximately 12 oz of any other fruit.
- 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 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.
Using a 9 X 13 pan will result in a thinner cobbler. Double the ingredients for a thicker cobbler.
Serving Size:3" X 3" piece
Amount Per Serving:Calories: 164 Total Fat: 4.2g Saturated Fat: 2.6g Cholesterol: 11mg Sodium: 38mg Carbohydrates: 30.7g Fiber: 0.6g Sugar: 22.4g Protein: 1.9g