Easy Cake-Style Fruit Cobbler

Many cobblers, including those originating in New England, feature a biscuit topping. But this cake-style cobbler is different: cake batter, instead of biscuit dough, is used as topping for the fruit. By the time the cobbler's done baking, the cake has absorbed some of the juice from its bubbling fruit base, and the finished product resembles nothing so much as a moist, fruity cake on top of luscious fruit filling.
 

Prep
12 mins
Bake
40 to 50 mins
Total
52 mins
Yield
one 9" cake
Easy Cake-Style Fruit Cobbler

Instructions

  1. Preheat the oven to 375°F with a rack in the upper half/top third. 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 flour, stirring until well combined.

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

  8. Bake until the cake is golden brown and the filling is bubbling around the edges, 35 to 40 minutes. Remove from the oven and serve warm, with whipped cream or ice cream.

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 self-rising flour? Substitute 2 cups (240g) King Arthur Unbleached All-Purpose Flour mixed with 2 teaspoons baking powder and 1/2 teaspoon salt.