Easy Farmhouse Fruit Cobbler

Easy Farmhouse Fruit Cobbler

I’ve been making this recipe for years and it is my favorite way to make cobbler. When I have cobbler I like the topping to be rich and buttery, more like a yellow cake than a biscuit or crumbly topping. I’ve made this with fresh apples, peaches, nectarines, strawberries (sometimes with rhubarb), and even with a bag of mixed frozen berries from my freezer. The recipe is very forgiving and easy to adjust if you want to double it or halve it. I’ve baked it in rectangular Pyrex as well as in a pie dish (I halved the recipe), and both have come out nicely.

Fresh Farmhouse Fruit Cobbler

Fresh Farmhouse Fruit Cobbler

I just made a Strawberry-Rhubarb version of this cobbler last weekend for our really good friends who came over for dinner, dessert, and croquet. When I was a kid we had a garden in the backyard and we always grew rhubarb. My Mom made the best Strawberry-Rhubarb pies for us in the summer (when my sisters and I didn’t sneak out to the garden to eat all of the rhubarb raw). Anytime I have a Strawberry-Rhubarb dessert it just takes me back to sitting with my three sisters in our farmhouse kitchen, impatiently waiting for dessert while the smell of the pie filled the room.

Pies are serious business in my family, especially at Thanksgiving. My Aunt Jackie was always responsible to bring the pies, and she never forgot to bring a Pumpkin, an Apple, and a Pecan pie for our big dinners.

My Mom & Grandma - bakers, extraordinaire.

My Mom & Grandma – bakers, extraordinaire.

The extent of my pie-making abilities include making a butter and graham cracker crust and filling it with microwaved chocolate instant pudding. Don’t tell anyone, but I’ve never even tried to make a pie crust! I did just buy a pastry blender off Amazon the other day, so I feel like that is a step in the right direction.

As pies are not my particular forte, I like to stick to this easy and super scrumptious cobbler.

Here’s the basic recipe:

Makes: 10 servings


[for the base]

  • 1/2 cup butter (unsalted if you have it)

[for the fruit filling]

  • 1 cup white sugar
  • 4 cups fresh fruit (firm fruits work best, like peaches, apples, strawberries)
  • 1 tablespoon lemon juice (or orange juice)
  • Ground cinnamon
  • Vanilla (either the caviar from one half of a vanilla bean, or 1 tsp. extract)*

[for the cobbler topping]

  • 1 cup white sugar
  • 1 cup flour (all-purpose is fine)
  • 1 Tbsp. baking powder
  • Pinch of salt
  • 1 cup milk (whole works best, but I’ve made it with non-fat with no issues)

*I’ve also experimented with other extracts, such as almond or orange extract, with happy results)


  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Make the Base: Melt the half cup of butter in the microwave and pour into a 13×9″ glass baking dish.
  3. Make the Filling: Bring the cup of sugar,  fresh  fruit, and lemon juice to a boil over high heat, stirring constantly. Reduce to low and add cinnamon and vanilla extract.
  4. Meanwhile, combine 1 cup sugar, 1 cup flour, baking powder, and salt in a medium mixing bowl. Add the milk slowly and stir until the ingredients just come together and are moistened. This makes a batter, not a dough, so it will be very runny.
  5. Pour the mixed batter directly on top of the melted butter in your baking pan. Do not stir it! You want to butter to come up around the edges and keep the dish from sticking.
  6. Pour your fruit mixture directly on top of the batter in your baking pan. Do not stir it! The batter will bake up in between your chunks of fruit and it will be delicious.
  7. Bake in your preheated oven for 40-45 minutes or until golden brown. Serve warm and with whipped cream or a splash of half-and-half.

Nutrition (1/10th of recipe):

324 calories, 10 g. fat, 3 g. protein, 58 g. carbs, 2 g. fiber. WW PointsPlus: 9

What were your favorite desserts growing up? Do you have a version that you still make, or that you make for your own kids now?


One response »

  1. Pingback: Not So Sweet Strawberry Shortcake « Brooklyn Locavore

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