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Easy Cake-Style Fruit Cobbler

Author: Sue Gray

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.

At a glance

about 9 servings


Choose your measure:


  • 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.



  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 flour, 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.
  9. Yield: about 9 servings.