Easy Fruit Cobbler

Easy Fruit Cobbler

The Spruce Eats / Kristina Vanni

Prep: 10 mins
Cook: 55 mins
Total: 65 mins
Servings: 8 servings
Nutrition Facts (per serving)
435 Calories
20g Fat
62g Carbs
4g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 435
% Daily Value*
Total Fat 20g 26%
Saturated Fat 10g 51%
Cholesterol 32mg 11%
Sodium 376mg 16%
Total Carbohydrate 62g 23%
Dietary Fiber 2g 6%
Total Sugars 37g
Protein 4g
Vitamin C 2mg 12%
Calcium 92mg 7%
Iron 1mg 6%
Potassium 99mg 2%
*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.)

If you're looking for something fruity and sweet for dessert but don't want to spend lots of time peeling or coring or slicing up fruits, add this cobbler with pie filling to your repertoire.

This fruit cobbler recipe uses your favorite canned fruit pie filling: Apple, peach, cherry, blueberry, strawberry, and strawberry rhubarb are all good choices, or combine them if you like.

This cobbler was made with cherry pie filling and baked for 55 minutes. It's a quick process of putting together the flour, sugar, baking powder, and salt, in a bowl. The butter goes into the baking dish in a warming oven and is melted by the time the oven has preheated. Add the flour and then the pie filling and bake. It's that easy.  

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Easy Fruit Cobbler ingredients

    The Spruce Eats / Kristina Vanni

  2. Heat oven to 350 F. Add butter to an 8-inch square baking dish or a 9-inch round baking dish and place in the oven to melt.

    Butter in a baking pan

    The Spruce Eats / Kristina Vanni

  3. Combine sugar, flour, baking powder, salt, and milk in a large bowl. Mix until well blended.

    Combine sugar, flour, baking powder, salt, and milk in a large bowl

    The Spruce Eats / Kristina Vanni

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

    Melted butter in a baking dish

    The Spruce Eats / Kristina Vanni

  5. Pour pie filling over top of batter. 

    Pie filling poured over top of batter and butter in a baking pan

    The Spruce Eats / Kristina Vanni

  6. Bake 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 cake as it cools a bit.

    Easy Fruit Cobbler in a baking pan

    The Spruce Eats / Kristina Vanni

Tip

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

Recipe Variations

  • Streusel Topping: Combine 1/2 cup of packed brown sugar (light or dark) with 1/2 cup of all-purpose flour and 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.
  • Vary the flours: Use a combination of all-purpose and whole wheat flours, or white whole wheat. You can also mix up all-purpose flour with pastry flour for a more delicate crumb.
  • Make this gluten-free by using 1-to-1 gluten free all-purpose baking blend.
  • Add a bit of cinnamon, ginger, cardamom, or nutmeg to the flour mix, depending on what fruit you are using for the cobbler.
  • Make this recipe vegan by using a plant-based milk and a vegan shortening instead of the milk and butter.

How to Store and Freeze Fruit Cobbler

Fruit cobbler will keep, covered, at room temperature for up to two days. You can store it longer than that in the refrigerator and also freeze fruit cobbler. Defrost in the fridge and reheat at 350 F for 15 to 20 minutes or put the frozen cobbler into a 350 F oven and bake until heated all the way through.