We usually buy too much fruit. There I said it. We buy a lot of it and then we always have too much of it. Right when it starts to turn downhill I try to come up with some good ideas on what to do with it. Pie? I hate making crust. Crisp? I really only like it with apples. Finally, after a few tries, I came up with the easiest fruit cobbler recipe!
What Fruit to Use?
I wholeheartedly believe that you can use any fruit in this recipe. I’ve tried it with several already and have good intentions on using even more. Plus you can mix and match! Only have 1 cup of blueberries but have a few peaches laying around? Put them together! Only have a few raspberries, some leftover cherries, and a couple nectarines? Put them together! We haven’t had a bad combination yet. At the end of the day most fruit flavors mix well together. That being said I would not do any citrus fruits or melons for this recipe. Basically anything you could make a pie out of you can make cobbler out of. Only cobbler is much, much easier!
Cobbler vs. Pie
I’m not here to hate on pie. I do love pie. I really love pie. However, I don’t like making pie and that is mainly because I’m not good at the crust. There is so much pressure on keeping the butter cold and every time I make it it comes out too dry and clumpy. I’m sure there are tricks I haven’t figured out yet but for now I’m steering clear of making pies. Sidenote- if you do have tips or tricks on pie I am open to hearing them in the comments.
There is a big difference between cobbler and pie though too. For the cobbler, I don’t add anything to the fruit. It’s just cut up all natural fruit. For pie filling you have to add sugar and a thickener. I suppose you could use pie filling with a cobbler topping but I personally think it would be too sweet. This dessert is already pretty sweet as it is (you could cut down on the sweetener and still be fine). The crust is also more cake-like than a pie crust. A good pie crust is thin and flakey. The cobbler crust is more dense and thick like a cake.
Speaking of crust. When I started making cobblers there were several that I liked but they all lacked one thing. The topping was only okay. Now, I love the fruit in the cobbler and it makes me feel like it’s a “healthier” choice because it’s packed with fruit. The best part of it, to me, is the topping though. This recipe has a very thick and flaky crust that is just perfect. Other recipes call for dropping the topping by the spoonful on top of the fruit. Some others called for putting the fruit on top of the crust too. I honestly believe that you could make this with the fruit on top too if you really wanted to. I found what I liked and I’m sticking to it. The topping goes over top of the fruit and that is that.
Easy Fruit Cobbler Ingredients
- 3-4 cups fruit
- 1 ½ cups flour
- ½ cup butter (melted)
- 1 cup sucanat (or ¾ cup regular sugar)
- 2 tsp baking powder
- ¾ cup milk
- ¼ tsp salt
Preheat oven to 350. Grease a casserole dish.
Clean and cut fruit. If desired, and depending on what type you are using, you can peel your fruit too. I’ve used peaches with the peels on them and they have been just fine. Put fruit into dish.
In a separate bowl melt the butter. Add the flour, sweetener, baking powder, milk, and salt. Mix together with a spatula. Pour over the fruit.
Bake for 45-60 minutes or until the inserted toothpick comes out clean.
The other main reason I like this cobbler recipe? Look at how simple it is! Less than 10 steps and you have yourself a quick and delicious dessert. You could even double the recipe and put it in a 9×13 pan if you wanted to serve a crowd. Barely any dirty dishes and a dessert that everyone will love. If you’ve read any of my other recipes on here you know that my absolute favorite thing is to be able to throw everything in, mix, and bake. There is a time and place for recipes that take a long time and have a million steps. I like to use them every once in a while. Most of my day to day, though, are recipes just like this. They save my time, effort, energy, and mostly sanity!
- 3-4 cups fruit can be all one or mixed
- 1.5 cups flour
- 1/2 cup butter (melted)
- 1 cup sucanat can also use brown sugar
- 2 tsp baking powder
- 3/4 cup milk
- 1/4 tsp salt
- Preheat oven to 350.
- Grease a casserole dish.
- Clean and cut fruit. If desired (and needed) peel the fruit as well.
- Layer the fruit into the bottom of the casserole dish.
- In a mixing bowl melt the butter.
- Add the remaining ingredients and mix.
- Spread the mixture over top of the fruit in the dish.
- Bake for 45-60 minutes, until golden brown.