Use This Fruit Cobbler Recipe to Indulge in Seasonal Fruits

Oh, the cobbler. It’s (admit it) a fun word to say, and can mean both a shoe repairman or a delicious fruit dessert. Lucky for you, we’re giving you some ideas for the latter (although a good shoe cobbler is not to be scoffed at, either). It’s been said that the dessert is so-named because of the round cobblestone-like topping that turns crisp and golden in the oven. As you may have noted, we love nothing more than to mix and match ingredients, therefore exponentially increasing the options for a delicious treat. So, without further ado, we’ve cobbled together (you’re laughing, we know it) some of our go-to fruit filling combos, alongside a few crumbly toppings. And, for us at least, a garnish is always appreciated, so there are a few of those to peruse as well.

The Filling

When it comes to cobbler filling, feel free to make use of whichever seasonal fruit you love. These are some of our favorite combinations, but you can mix and match, or use just one fruit. For these cobblers, we recommend about 2.5 pounds of fruit total.

Peach and Blackberry

Sweet, tangy, and exceedingly summery, we love the combo of juicy peaches and blackberries together. Slice the peaches into thin wedges before using.

Blueberry and Raspberry

Not only do we love these two together, if you’re in a bind, frozen raspberries and blueberries are easy to find.

Strawberry and Rhubarb

It’s most often found in a pie, but we’re of the mindset that strawberry and rhubarb play together in pretty much any dessert, and the cobbler is no exception. Chop up the rhubarb before using.

Apple and Cranberry

We know apple and cranberry screams fall, but we couldn’t resist including this duo here as well. Core and chop the apples before using.

The Recipes

The key to a great cobbler is to not overthink it. We love this dessert for its simplicity and the variety of fruits you can use, so we kept it basic (the good kind of basic) with the crumbly, doughy crust.

Classic Cobbler

2 tablespoons cornstarch (for fruit)
1 cup sugar (for fruit)
1 1/2 cups plus 1 teaspoon sugar
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) cold unsalted butter
1 cup plus 3 tablespoons whole milk
1 teaspoon cinnamon

Whisk together cornstarch and sugar in a large bowl. Add desired fruit and toss to coat. We used 2 pounds of peaches and 5 cups mixed berries. Transfer coated fruit to a 3 quart baking dish and bake in a 425° oven until just bubbling, 10-15 minutes.

Cut 1 cup cold unsalted butter into .5-inch cubes. While fruit bakes, whisk together flour, cinnamon, 1.5 cups sugar, baking powder, and salt. Using your hands or a pastry blender, blend butter into flour mixture until it resembles a course meal. Add milk and stir to form a wet dough. Drop 12 mounds (about .33 cup each) onto fruit mixture and sprinkle with 1 teaspoon sugar. Bake until golden brown, 25-35 minutes.

Oat Crumble

.5 cup sugar (for fruit)
1 teaspoon vanilla extract (for fruit)
1 tablespoon lemon juice (for fruit)
6 tablespoons butter
2/3 cup all purpose flour
2/3 cup rolled oats
3/4 cup light brown sugar
.5 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

In a large bowl, toss fruit with .5 cup sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice. Transfer to a buttered baking dish.

In a large bowl, combine butter (cut into small pieces), flour, oats, brown sugar, cinnamon, nutmeg, sugar, and salt. Using an electric mixer, beat on low until coarse crumbs form (or, whisk thoroughly). Sprinkle topping over chosen fruit filling and bake in a 375° oven until brown and juices are bubbling, 55-60 minutes. Let cool 15 minutes before serving.

Whole Wheat Crust

1 cup sugar (for fruit)
1/4 cup whole-wheat flour (for fruit)
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
2/3 cup low-fat buttermilk
1/2 teaspoon grated orange rind
2 teaspoons sugar

In a large bowl, combine fruit with 1 cup sugar and whole-wheat flour and toss to coat. Let stand 10 minutes, then add to a baking dish coated with cooking spray.

While fruit stands, combine all purpose flour and whole-wheat flour in a large bowl. Add 1/4 cup sugar, baking powder, baking soda and salt and whisk to combine. Cut up chilled butter into small using a your hands until mixture resembles coarse meal. Add buttermilk. Drop dough onto fruit mixture in baking dish, then sprinkle over 2 teaspoons sugar. Bake at 400° until bubbly, 35 minutes. Let stand 10 minutes before serving.

Add a Final Garnish

Because dessert always deserves a little creaminess on the side, we have two Plated favorites that you’ll want to whip up (too easy): No-churn ice cream and whipped cream.



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