Fresh Fruit Cobbler

Recipe by King Arthur Test Kitchen
19 Reviews 3.7 out of 5 stars

Cobbler is a classic American dessert whose specific fruit and topping can vary region by region. Is the “real” cobbler crowned with tender biscuits, or soft dumplings? Or do you combine cake batter with fruit and watch the cake rise up and over the fruit as it bakes? Thankfully, there’s room for all kinds of cobbler on the dessert table, from peach with cake crust to apple with biscuits. Our version, which opts for cake crust, allows you to choose exactly which fruit or fruits you like best.

Prep
25 mins
Bake
30 mins
Total
55 mins
Yield
one 9" square or 11" round cobbler
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Fresh Fruit Cobbler - select to zoom
Fresh Fruit Cobbler - select to zoom
Fresh Fruit Cobbler - select to zoom
Fresh Fruit Cobbler - select to zoom

Instructions

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  1. Preheat the oven to 375°F. Lightly grease a 9” square pan or 2 1/2-quart casserole dish.

  2. To make the topping: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. In a separate bowl, beat together the eggs and sugar, then stir in the butter and milk.

  4. Add the dry ingredients, stirring just to combine. There may be some pieces of visible butter; that’s OK.

  5. Pour the batter into the prepared pan.

  6. To make the filling: In a medium saucepan over medium heat, simmer together the liquor or juice and sugar for 3 to 4 minutes.

  7. Add the fruit and stir to coat with the liquid. Pour the hot fruit mixture over the batter in the pan.

  8. Bake the cobbler for 30 minutes, until it's bubbling and the cake topping is a light golden brown.

  9. Remove the cobbler from the oven and serve warm, with whipped cream or ice cream.

  10. Storage information: Store any leftover cobbler, well wrapped, at room temperature for a day or two. Refrigerate for up to four days; freeze for longer storage.

Tips from our Bakers

  • Any fruit you’d use to make a pie is appropriate for cobbler. Berries of all sorts; stone fruits (cherries, peaches, plums, and nectarines); rhubarb; and apples and pears are all good candidates. Whatever fruit you use should be peeled and cored (if necessary) and cut into bite-sized pieces. Berries should be hulled (their tops removed), but they can remain whole unless they’re mammoth (like some supermarket strawberries).

  • Want to cut back on the sugar in the fruit? Taste the fruit: If it’s quite ripe and sweet, dial back the sugar. If not, use the full amount called for.

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