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Crunchy Panko Fruit Cobbler

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

Our personal-size pie-slice pans are perfect for making individual desserts, but any small sized dish would be appropriate for a cobbler or crisp.

At a glance

Prep
Bake
Total
Yield
6 servings

Ingredients

Choose your measure:

Topping

  • 1 3/4 cups plain panko or fresh bread crumbs
  • 1/2 cup (8 tablespoons) butter, melted
  • 1/2 cup sugar
  • 1/2 cup coconut or chopped nuts, optional
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon

Filling

  • 1/3 to 1/2 cup sugar, depending on fruit used
  • 1 tablespoon cornstarch or Instant ClearJel
  • 1/4 cup water, fruit juice, or lemon juice
  • 3 1/2 to 4 cups fresh or frozen peaches, blueberries, raspberries, sliced apples, or combination of your choice
  • 1 teaspoon cinnamon, optional

Instructions

  1. Preheat the oven to 350°F. Lightly butter six individual baking dishes, a generous 1 cup capacity each.
  2. To make the topping: Toss the topping ingredients together, and set aside.
  3. Combine the sugar and thickener, then stir in the water or juice. Add the fruit of your choice and cinnamon, if desired.
  4. Divide the mixture among the buttered baking dishes, using about 1/2 cup for each. Top with the crumb topping, again using about 1/2 cup for each.
  5. Bake for 38 to 45 minutes, until the filling is bubbling. Serve warm, with whipped cream or ice cream.
  6. Store cold for up to 5 days.