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Quick Fruit Cobbler


This cross between bread pudding and cobbler features fruit on the bottom, a soft layer of custard-soaked bread in the center, and a crisp, sugary top.

At a glance

8 servings


Choose your measure:

Fruit Layer

  • 5 cups mixed sliced peaches and blueberries, or fruit of your choice
  • 2 tablespoons sugar
  • 1 tablespoon Instant ClearJel or 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon cinnamon
  • 1 tablespoon lemon juice

Bread Layer

  • 4 to 5 slices leftover bread, sweet rolls, or plain cake



  1. Grease or butter an 8" or 9" cake pan or baking dish.
  2. Mix the sugar, Clearjel and cinnamon. Add the fruit and lemon juice, and toss together. Spread it in the pan in an even layer. If you're using frozen fruit, allow it to thaw before topping.
  3. Remove crust from the bread (if the crust is tough), and slice rolls or cake in half if very thick. Arrange on top of fruit to cover completely, cutting to fit as necessary.
  4. Whisk the topping ingredients together until well blended.
  5. Pour the topping slowly into the dish, and let sit for 15 minutes while you preheat your oven to 350°F.
  6. Bake the cobbler for 45 to 55 minutes, until the topping is golden brown and the fruit is bubbling around the edges.
  7. Serve warm, with ice cream or whipped cream.