Easy Cake-Style Fruit Cobbler

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Yield: about 9 servings

Recipe photo

This cake-style cobbler starts with batter in the bottom of the pan, with fruit placed on top. The layers switch places during baking, the fruit and topping mixing and mingling. By the end, the fruit has absorbed some of the cake-like dough, the dough has absorbed some of the fruit juices, and the finished product resembles nothing so much as a moist, fruity cake on top of luscious fruit filling.

Note: This recipe is an updated version of an earlier one, Fruit Cobbler, which it replaces. We've omitted the sherry, increased the milk and the amount of fruit, and lowered the sugar. Enjoy!

Easy Cake-Style Fruit Cobbler

star rating (6) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 9 servings
Published: 08/23/2012

Ingredients

Filling

  • 1/4 cup sugar
  • 1 to 3 tablespoons cornstarch
  • pinch of salt
  • pinch of nutmeg or cinnamon, optional
  • 4 to 6 cups fresh or frozen fruit*
  • 1 to 3 tablespoons lemon juice; less for tart fruit, more for sweeter fruit
  • *Peel and slice large fruit; small berries may be left whole. If the fruit is frozen, thaw (but don't drain) before using.

Topping

Tips from our bakers

  • The amount of thickener varies, depending on the fruit and whether it's fresh or frozen. For our test bakes using frozen blueberries, and a mixture of frozen peaches and frozen raspberries, 1 to 1 1/2 tablespoons of cornstarch worked well. If you're a seasoned pie baker, here's a good rule of thumb: for cobbler, use 1/4 the amount of thickener you'd use if you were making pie with the same fruit.
  • No baking mix? Substitute 2 cups King Arthur Unbleached All-Purpose Flour mixed with 2 teaspoons baking powder and 1/2 teaspoon salt.

Directions

1) Preheat the oven to 375°F. Grease a 9" x 9" x 2" baking pan or a 2-quart baking dish.

2) To make the filling: Whisk together the sugar, cornstarch, salt, and spice.

3) Toss with the fruit and lemon juice. Set aside while making the topping.

4) To make the topping: Whisk together egg and sugar until well blended.

5) Stir in the melted butter, milk, and vanilla.

6) Add the baking mix, stirring until well combined.

7) To assemble: Pour the batter into the pan. Spoon the fruit mixture (including any syrup that may have accumulated) over the batter.

8) Bake until the cake is golden brown and the filling is bubbling, 40 to 50 minutes. Remove from the oven and serve warm, with whipped cream or ice cream.

Yield: about 9 servings.

Reviews

1
  • star rating 04/05/2015
  • member-stanleyd from KAF Community
  • It is still in the oven. I converted to weights but still found the cake part very stiff compared to other cobblers I had made. The fruit did not seem to sink into the batter when I spooned it on top so I gently turned it over a few times before putting it in the oven. I have made cobblers with batter that was almost like pancake batter. I was using canned peaches so I omitted the sugar in the fruit part and cut down on the sugar in the cake batter.
  • star rating 11/30/2014
  • from
  • Didn't turn out well with raspberries, cake never "floated up" second KA recipe that has disappointed...stick with their bread recipes the others seem to be off
    I'm sorry this recipe was a disappointment. We'd be happy to help you troubleshoot this or any recipe at the Baker's Hotline: 855-371-2253. Barb@KAF
  • star rating 08/31/2014
  • allstonian55 from KAF Community
  • I tried this recipe last night, and found it pretty disappointing. I made it with peaches. Most of the fruit stayed on top of the batter rather than sinking to the bottom, and it wasn't juicy at all. Also, I'm confused about the other reviews of this recipe, which appear to refer to a very different version of the recipe. Two of the three mention simmering the fruit, which the current version of the recipe doesn't call for, and they mention substitutions for sherry which isn't called for in the ingredients.

    We do have a reworked version of the recipe online now that uses more milk and omits the sherry. It sounds as though your fruit may not have been especially juicy. If you would like to troubleshoot together, please do give our Bakers' Hotline a call (855 371 2253).~Jaydl@KAF

  • 11/06/2013
  • Dayna from New Jersey
  • Very easy to prepare. The dough was a little dense - maybe it needs a little more milk? I'm not sure. I did not have sherry, so I simmered the fruit in water and added vanilla extract and cinnamon. I also cut the sugar in the batter slightly, but it's still very sweet. Next time I will cut it down to 1/2 cup in the batter.
  • star rating 10/07/2012
  • oneblondieone from KAF Community
  • Super easy, great tasting cobbler. Comes together and bakes quickly. I have been looking for a recipe like this for some time. I used frozen fruit; a combination of blueberries, rasberries, blackberries and tart cherries. Thanks KAF!
  • star rating 01/10/2009
  • Christina from New York
  • This cobbler is excellent, with a tasty and crispy crust. I use 1 bag of frozen mixed fruits (cherries, blueberries, raspberries, & blackberries) and simmer them with amaretto instead of sherry; then drain the fruit before adding it to the dough. (You can reserve the drained juice/water mixture and boil it down while the cobbler is baking to make a syrup to serve alongside).
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