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Easy Fruit Cobbler


At last, fresh fruit is ripening all over America, not just in Florida or California. Shortcake, muffins, fruit crisps, pie... there's no end to the ways you can showcase the berries and fruits of summer. And one of our favorites is cobbler, which in this version is fresh fruit baked with a sugared biscuit topping. (Cobbler can also be fresh fruit baked atop or under a crust of cake, but we'll leave that variation for another day.)

Tapioca flour or our favorite fruit thickener, Instant ClearJel, are both good choices for thickening. Either of those, unlike flour or cornstarch, keeps the fruit's juice clear and its flavor true as it cooks and thickens; the resulting color (and flavor) is spectacular.

At a glance

12 servings


Choose your measure:


  • 10 to 12 cups (3 quarts) berries, or peeled, pitted or cored, sliced fruit (peaches, nectarines, apples, etc.)
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 3 tablespoons Instant ClearJel or 1/4 cup tapioca flour or 1/4 cup King Arthur Unbleached All-Purpose Flour



  1. Preheat your oven to 425°F. Lightly butter or grease a 9" x 13" pan.
  2. If you're using strawberries, hull them, and halve or quarter them into a medium-sized bowl. Other berries simply need to be washed. For stone fruits (peaches, nectarines), peel the fruit, then slice it. For apples, peel and slice them.
  3. Add the melted butter and lemon juice, tossing to coat the fruit. Whisk together the sugar and thickener, then sprinkle over the fruit.
  4. Toss gently with a spatula until the fruit is coated, then scoop the fruit into the pan.
  5. In a medium-sized mixing bowl, whisk together the flour(s), sugar, baking powder, and salt. In a separate bowl, or in a measuring cup, whisk together the melted butter, milk, egg, and almond extract. Combine the wet and dry ingredients, mixing just until thoroughly combined.
  6. Dollop the biscuit topping in blobs atop the fruit (3 across and 4 down in a 9" x 13" pan), leaving 1/2" or so between them. Fill in the in-between spaces with any leftover dough. Sprinkle with sugar, if desired.
  7. Bake the cobbler for 20 minutes. Reduce the oven temperature to 375°F, and bake for an additional 25 minutes, until the biscuits are golden and the filling is bubbly. (Be sure to bake until the biscuits are a deep golden brown, otherwise the biscuits in the center may be under-baked.)
  8. Store, covered, in the fridge for up to 5 days.