This Easy Farmhouse Fruit Cobbler recipe can be made with your fruit of choice and has a delicious, rich, buttery, yellow cake like topping! Try it with apples, peaches, nectarines and strawberries!
I’ve been making this fruit cobbler 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.
I just made a Strawberry-Rhubarb version of this cobbler last weekend for our really good friends who came over for dinner and dessert.
Pies are serious business in my family, especially at Thanksgiving. We always seem to have Pumpkin, Cherry, Chocolate and Pecan pies for our big dinners.
This easy fruit cobbler is scrumptious!
Here’s the Recipe!
Easy Farmhouse Fruit Cobbler Recipe
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)
- Preheat your oven to 375 degrees Fahrenheit.
- Make the Base: Melt the half cup of butter in the microwave and pour into a 13×9″ glass baking dish.
- 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.
- 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.
- 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.
- 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.
- 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.
I am from the philippines and my Dutch partner and his French Canadian friend didnt know what a cobbler was! So i made this version using papaya and pineapples harvested from our small farm in the village. It was lovely! Now they know what a cobbler is😅…and im going to make it again using local tropical fruits…thank you fir this recipe!!!