Easy Fruit Cobbler

Fruit cobbler
An easy fruit cobbler made with pie filling. Diana Rattray
  • Total: 65 mins
  • Prep: 10 mins
  • Cook: 55 mins
  • Yield: 1 cobbler (8 servings)
Nutritional Guidelines (per serving)
314 Calories
15g Fat
44g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 cobbler (8 servings)
Amount per serving
Calories 314
% Daily Value*
Total Fat 15g 19%
Saturated Fat 9g 43%
Cholesterol 37mg 12%
Sodium 319mg 14%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 3%
Protein 3g
Calcium 144mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fruit cobbler is an easy and popular dessert. Use your favorite fruit pie filling in this easy cobbler recipe. Apple, peach, cherry, blueberry, strawberry and strawberry rhubarb are all good choices.

This cobbler was made with cherry pie filling and baked for about 55 minutes. The baking dish was placed in the oven with the butter and by the time the oven was at temperature, the butter had melted. It took no more than 8 to 10 minutes to make the batter and dump everything in the baking dish. 


  • 4 ounces butter
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup milk
  • Dash salt
  • 1 can (20 ounces) fruit pie filling

Steps to Make It

  1. Heat the oven to 350 F.

  2. Melt the butter in an 8-inch square baking dish or a 9-inch round baking dish.

  3. In a bowl, combine the sugar, flour, baking powder, salt, and milk. Mix until well blended.

  4. Remove the baking dish from the oven when the butter has melted. Pour the batter over the butter.

  5. Pour pie filling over the top of the batter. 

  6. Bake at in the preheated 350 F oven for 50 to 60 minutes or until crust is golden brown around the edges. It might look buttery on top, but the butter will sink into the cake as it cools a bit.


  • The recipe may be doubled and baked in a 9-by-13-by-2-inch baking pan. 

Recipe Variation

  • Streusel Topping: Combine 1/2 cup of packed brown sugar (light or dark) with 1/2 cup of all-purpose flour, 1/4 cup of chilled butter. Mix with a pastry blender to make crumbs. Add 1/4 cup of chopped pecans or walnuts. Sprinkle the streusel over the pie filling layer and bake as directed.