Go Back
–+ servings
A quick cobbler in a white dish with dark cherries and a cast iron skillet in the background.

The Best Quick Cobbler

It’s fresh fruit season! This homemade rustic cobbler can be made with any seasonal fruit, from dark cherries, ripe strawberries, tart apples, to Colorado peaches. Serve it up with a scoop of fresh whipped cream for a hearty and comforting dessert.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Breakfast, brunch, Dessert
Servings 8 People
Calories 324 kcal

Equipment

  • Mixing bowl
  • 12” cast-iron skillet or 9x13 baking dish
  • whisk

Ingredients
  

  • 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 dark cherries canned or fresh

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 324kcalCarbohydrates: 50gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 499mgPotassium: 199mgFiber: 2gSugar: 33gVitamin A: 432IUVitamin C: 4mgCalcium: 112mgIron: 1mg
Tried this recipe?Let us know how it was!