Easy Fruit Cobbler

Fresh fruit and a crumbly, buttery crust come together in perfect harmony in this Easy Fruit Cobbler recipe.

A symphony of flavors and textures, this classic dessert is simplicity itself to prepare, and is sure to become a staple in your household.

Ready Time

1 hrs 5 mins

Yields

7 servings

Ingredients

2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup milk
2 large eggs
2 teaspoons vanilla extract
3 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
1 cup sliced peaches

Instructions

Preheat your oven to 375°F (190°C). In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.

Add in the softened butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until the mixture forms a smooth batter.

In a 9×13-inch baking dish, arrange the mixed berries and sliced peaches in a single layer.

Pour the batter evenly over the top of the fruit, making sure to cover the entire surface. Bake for 40-45 minutes, or until the cobbler is golden brown and the fruit is bubbly.

Remove from the oven and let cool for at least 15-20 minutes before serving.

Serve warm, or at room temperature.

Notes

Use any combination of berries you like, but be aware that juicy berries like strawberries and raspberries will make the cobbler more prone to sogginess.

Don’t overmix the batter, or it’ll become tough.

If using a pastry blender, be gentle – you just want to work the butter into the dry ingredients until it resembles coarse crumbs.

Make sure the milk is at room temperature, as this will help the batter come together smoothly.

If you’re using frozen berries, thaw them first and pat them dry with a paper towel to remove excess moisture.

This cobbler will keep at room temperature for up to 2 days, or refrigerate for up to 5 days.

To reheat, bake at 350°F (180°C) for about 15-20 minutes, or until warmed through.