It’s fresh fruit season! This homemade rustic cobbler can be made with any seasonal or canned fruit, from dark cherries, to Colorado peaches. Serve it up with a scoop of fresh whipped cream for a hearty and comforting dessert!
homemade quick cobbler
Listen, I know fall is just around the corner. You are probably thinking, “but it’s too hot for a cobbler right now!” Let me explain. This might get the oven going for an hour, but it’s absolutely worth it! Cobbler is like a pie, but without making a pie crust. The flavor profile is all there, I’m just swapping a finicky crust for an no-fuss batter. Have faith, this is worth the (minimal) effort!
Ingredients for quick cobbler
SUGAR I use organic cane sugar for this recipe, but I have substituted coconut sugar with interesting results. The coconut sugar created a caramel-like flavor and more of a brown batter that was really delicious!
FLOUR I used all-purpose flour, but any flour substitute should work. Check out my ‘variations’ a little bit further down in this post.
BAKING POWDER This is a leavening agent that contains both an acid and sodium bicarbonate which allows the dough to rise properly.
MILK Whole milk is always going to be my first choice for a creamy, fat-filled batter. Don’t cringe, fat is a good thing when it comes to baked goods!
SALT Pop quiz, what’s my favorite salt for… well, life? Himalayan Sea Salt. It’s pink. It’s a teeny bit coarse. It also has plenty of trace minerals that haven’t been removed through bleaching and processing. Table salt is gross, just sayin.’
BUTTER I like to use a rich and creamy butter, and unfortunately it seems like only the pricier options fit the bill. I typically buy Kerrygold or Simple Truth.
VANILLA While this is an optional ingredient, I definitely think it adds great flavor! Check out my tutorial to make your own Madagascar Bourbon Vanilla!
DARK CHERRIES Ooo, the star of the show! I my cobbler today with canned dark cherries from Oregon Specialty Fruits. I chose this brand because the ingredients listed were all actual foods, which isn’t always the case.
variations for quick cobbler
Gluten-free cobbler? I have made this cobbler using Bobs 1:1 flour many, many times. It works great! I have also used oat flour for a healthier twist.
Vegan cobbler? Substitute any non-dairy substitute instead of the whole milk and butter. I personally have not tried this, but I cannot think of any reason why it would not work splendidly.
“But, Meg! I don’t like dark cherries!” Again, not a problem. Any can or fresh fruit is great in this cobbler. I’m going to let you in on a little family secret… we always used to make this recipe using canned peach pie filling! Truly, any sweet and juicy fruit will work.
Breakfast cobbler? Yes, please! I like to cut down on the flour by a half of a cup and add rolled oats to the batter. A light sprinkling of oats on top right before baking, and TA DAAA! It’s dessert for breakfast.
how to make quick cobbler
Melt the butter in the cast iron skillet, swirl gently to coat the sides of the pan. In a mixing bowl, whisk together the flour, sugar, milk, baking powder, vanilla, and salt. Pour the batter over the butter in the skillet, but DO NOT MIX. Drop the fruit by spoonful onto the batter, again, do not mix. Sprinkle with oats to add a little texture, then pop it into a preheated oven at 375 for 40 minutes. Here is a short video of the layering process.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
The Best Quick Cobbler
- Mixing bowl
- 12” cast-iron skillet or 9x13 baking dish
- 1 C Sugar
- 1 C Flour
- 1 C Milk
- ½ C Oats Quick or rolled
- 2 teaspoon Baking powder
- 1 teaspoon Salt Himalayan
- 8 tablespoon Butter
- 14.5 oz canned or fresh fruit
- Melt the butter in the baking dish or cast-iron skillet, swirling it to coat the sides of the pan.
- In a mixing bowl, whisk together sugar, flour, milk, oats, baking powder and salt. Pour the mixture over the melted butter, but DO NOT STIR. Let the batter and the butter flow around each other.
- Use a spoon to drop the fruit on top of the batter. Let it float on top, do not mix it in.
- Bake at 375° for 40 minutes. Serve with ice cream or whipped cream. Cobbler can be refrigerated for up to three days.
what to serve this cobbler with:
While I could probably just eat the entire pan by myself, I think we can all agree that this is a dish best shared! There are a few really tasty ways to serve this cobbler, let me share them with you.
- WHIPPED CREAM Make it at home or buy it premade. I don’t judge! If you want to make your own, use a stand mixer to whisk 2 tablespoons of sugar with 1 cup of heavy whipping cream until it is whipped and foamy. Double or triple this recipe as needed!
- ICE CREAM Vanilla, obviously. We have a Cuisinart ice cream maker that can have us eating soft serve in under thirty minutes. The recipe is 1 cup milk whisked with ¾ cup of sugar for two minutes. Then it gets poured into the ice cream maker with two cups of heavy whipping cream and a tablespoon of vanilla. I didn’t even know I wanted an ice cream maker until we were gifted this one! We use it all the time for quick homemade ice cream.
Are you seeing a theme here? I just really think that dairy is a perfect pairing for this dish. It’s creamy and balances the sweetness of the cobbler in a comforting and nostalgic way.