Oh how I love a fruit cobbler. Not only are they delicious but they are so simple to put together. If you can use a measuring cup then you can make this one. The hardest part is waiting for it to cook in the oven. I think you will agree that my Easy Blueberry Cobbler is worth that effort!
Add a scoop of ice cream to a warm cobbler and you have a dessert that no one can turn down.
I love to whip up a cobbler when I have a large group of people. Besides the fact that everyone gushes with happiness, you are guaranteed to have an empty dish. Since cobblers are not necessarily the most figure friendly recipes available, I prefer to have a group help me make sure there are no tempting leftovers!
The great thing about this recipe is that you can use your favorite fruit. You can also use fresh, canned or frozen fruit – which ever you have on hand. I am partial to cherry, blueberry and peach but my husband says blueberry cobbler is the only way to go!
Give this one a try and let me know what you think!
- ½ stick of butter (4 tablespoons)
- 1½ teaspoons baking powder
- 1¼ cups sugar (divided)
- 1 cup all purpose flour
- ¾ cup milk
- 2 cups of fruit (cherries, blueberries, blackberries, peaches, anything you like –canned, fresh or frozen)
- Preheat oven to 325 degrees
- Melt your butter in a large casserole dish or 13x9 baking pan (I usually just pop mine in the pan and stick it in the oven while I am mixing up batter.)
- Place flour, baking powder and 1 cup of sugar in bowl
- Add milk and mix until combined
- Evenly distribute melted butter in pan
- Pour batter over butter–DO NOT STIR!!!
- Pour fruit over batter–DO NOT STIR!!
- Sprinkle remaining ¼ cup of sugar over fruit–DO NOT STIR!!
- Bake at 325º F for 45 minutes.
- Enjoy warm with a big scoop of vanilla ice cream!
Spinach & Feta Baked Egg White Omelet
Just made this tonight with frozen blueberries and it was excellent! I did have to extend my baking time by about 8 minutes, as it wiggled the first time I took it out. No worries, though, because my family loved it ;).
Can you use double acting baking powder
Yes, you can!
I would love to try this recipe as it sounds so yummy.
I was just wondering …what size pan should I use? I don’t think I saw this in the recipe.
Thanks!!!
I used a long lasagne pan, I guess 9 X 11-1/2 and it was thin, but crispy on top. I turned out great! Easy to scoop into 8 large slices and with vanilla bean ice cream on top, it gives the appearance of large portions. It is beyond delicious!
The recipe does not tell you to put the batter on the top, but the picture shown makes it look like you do. Just confirming…does all of the batter go on the bottom, then fruit, then sugar?
thank you
Hi Loretta
Follow the directions in the order listed above and it will come out perfect 🙂
So while it looks like the batter is on top…the batter bakes actually bakes up over the fruit.
Evenly distribute melted butter in pan
Pour batter over butter–DO NOT STIR!!!
Pour fruit over batter–DO NOT STIR!!
Sprinkle remaining ¼ cup of sugar over fruit–DO NOT STIR!!
Simple magic!! Thank you for responding!!!
what type of flour?
All purpose…I’ll edit the recipe 🙂
I make it with self rising flour (no baking powder). That’s easier.
While you are editing the recipe, you should take out the suggestion of melting the butte rinthe baking pan in the oven. I tried that. Got splattered with hot butter that exploded when I pulled the pan out of the oven! DANGEROUS!
Butter will splatter when overheated no matter where you melt it… pan, oven, microwave.
You never say what size pan or pan type to use.
A large casserole dish or 13×9 pan will work just fine.
I have made this recipe several times. It’s quick, easy and people love it!
This is a great easy dessert!!! Just curious if anyone has tried to make it gluten free?
Seemed too easy to be good, but WOW – this was DELICIOUS! My 3 year old grandson had it for dessert, then wanted it again for breakfast the next day. Today (3 days later) he asked for it, and when I said it was all gone – he cried. There’s another one in the oven right now. Thanks for such an EASY recipe.
I want to make this using frozen blueberries but do I need to thaw them first?
You shouldn’t have to defrost them but you may have to increase your bake time slightly.
No. I used frozen blueberries (let them thaw just a bit) and it was fabulous! I do admit that I cut the sugar (both in the batter and when using on top) and it was plenty sweet enough!
More healthy, thanks!
The batter never cooked to the top. So I cooked it 15 minutes more.
Only a little of it came up to the top.
I found out why my batter stuck to bottom of the pan and never floated to the top.
My baking was old.
Friend who was a baker who retired said look to see if it is baking powder was old.
It’s from 1997.
Bought new baking powder and masd another
Came out pee
The baking powder is important…lol
I made this without the milk by mistake. It was so delicious that I’ve had to make WITH the mistake 4 times this week! It’s like blueberries on top of shortbread. I used 1 stick of butter in a 9×9 pyrex.
Horrible
Alot of people asking all kinda questions mine is do u refrigerate it after it’s cooled
Honestly, a cobbler would never last very long at my house. Cover tightly and like most baked goods, this one should be fine for 1 – 2 days at room temp.
Can you freeze this? Either before or after you cook it? Looking to make freezer meals and deserts before I give birth.
I honestly am not sure as I have never frozen it before. I would say definitely not before as you need the butter melted and then add your other ingredients.
It might be ok to freeze and reheat but the texture may be a little different.
I’m a baking novice. Can I used pie crust dough? I bought two deep dish pie crusts. Lol. I am also looking to use canned blueberry filling. Going to use smaller pan 1/2 the size of 9 x13 or smaller. I think I will just go for it. Canned blueberry filling is not so sweet. My plan is to brush with (unsalted) butter and sprinkle cinnamon and sugar on top. What do you think? Am I crazy…….haha
Can you make this recipe with other fruits such as cherries?
Yep… from the post:
“The great thing about this recipe is that you can use your favorite fruit. You can also use fresh, canned or frozen fruit – which ever you have on hand. I am partial to cherry, blueberry and peach but my husband says blueberry cobbler is the only way to go!”
Choose your fave and enjoy!
Iam going to make this today with peaches for my son’s Birthday. And of course with vanilla ice cream.I will let you know how they liked it.
Delicious. I had a can a 20oz can of blueberry pie filling and it was delicious. The chewy edges were my favorite!
I followed the suggestion of melting the butter in the baking dish in the preheating oven. When I pulled the pan out, the butter EXPLODED, splattering me! This is a DANGEROUS idea!
Way too sweet.
If I use canned blueberries do I drain them before putting them in??
No need to drain them–enjoy!