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    Home » Recipes » Fruit Recipes

    Published: Jul 21, 2022 · Modified: Jan 24, 2023 by Paula Montenegro · Income from ads and affiliate links Leave a Comment

    Fruit Cobblers (recipes & tips)

    Four image collage of fruit cobblers. A white circle with orange text overlay.

    Cobblers are one of the easiest desserts to make with fruit. They come together quickly, can be made ahead, and the combination of flavors is huge. They're perfect for using seasonal fruit but can also be made with frozen. Use this guide with recipes and tips to make them your own!

    Partial view of round white dish with baked strawberry cobbler on grey surface.

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    Table of Contents Hide
    What makes a cobbler a cobbler?
    Types of cobblers
    Cobblers with biscuit topping
    Cobblers with pie crust
    Choosing fruit for cobblers
    Assembling a cobbler
    Baking a fruit cobbler
    Storing a cobbler
    Cobblers vs similar desserts
    Recipe roundup
    Easy Old Fashioned Blueberry Cobbler
    Easy Old Fashioned Peach Cobbler
    Easy Apple Cobbler
    Easy Strawberry Cobbler
    Easy Blackberry Cobbler
    Peach Blueberry Cobbler
    Easy Fresh Pear Cobbler
    Cinnamon Plum Cobbler
    Peach Cobbler with Pie Crust
    Peach Cobbler Pound Cake

    What makes a cobbler a cobbler?

    The biscuit topping that bakes resembling cobblestones is the trademark of this dessert. And the reason it's called that way.

    This is achieved by using a rather stiff dough (with flour spots sometimes) that is spooned or dropped in mounds over the fruit and doesn't expand too much during baking. It doesn't cover the filling completely.

    That said, there are different types of cobbler recipes.

    Types of cobblers

    A cobbler has a fruit layer and a starchy topping. The fruit bakes and releases juices as the biscuit topping is baked, creating a syrupy filling and a sweet, tender upper crust. A fantastic combination if you ask me.

    • Traditional biscuits: this is how my grandmother made her cobblers. She simply put her favorite biscuit buttermilk scones on top.
    • Drop biscuits or batter: the type we're using for this recipe today is a wetter, spoonable dough that can also be spread, as we do in our super popular Pear Cobbler. Sometimes the dough is so wet it's almost like a thick batter that is added as a bottom layer and rises as it bakes, partially covering the fruit.
    • Pie crust: this is a great way to use leftover homemade pie crust or flavored, as shown in the Cinnamon Plum Cobbler.

    Cobblers with biscuit topping

    I like biscuit dough because it's soft and fluffy inside but turns golden brown and is crunchy on top. But there are small details, usually in ingredients, that can result in quite different toppings. 

    Using cold butter

    In a large bowl put the dry ingredients (flour, salt, and baking powder) and add the cold butter pieces. The next step is to integrate the butter into the flour mixture and this means that it has to be broken into small pieces but it should stay as cold as possible. So touching it lightly, as little as possible, and getting the job done as quickly as possible is important. We have 3 choices:

    • By hand: it's how I do it because I like to feel the ingredients and also because it's usually a small quantity. The key is not to overwork the dough as it will start to melt the cold butter and that is not good if we want a tender dough. If you normally have very hot hands this is probably not the best option.
    • Pastry cutter: this is where you cut the butter into the flour with a pastry cutter (also called pastry blender) in a large bowl (don't use a small one as it will be more constricting and difficult to work in). This way you avoid touching the messy butter and have little chance of warming it too much with your hands.
    • Food processor: you can use this gadget to make the first part of the flour mixture, just before adding the wet ingredients. The key here is to use quick on/off pulses, just enough to cut the butter and integrate the dry ingredients. You don't want to process the whole thing and make a dough. So you might want to try this method if you don't have much success with doughs (they end up being tough because you overwork them). Or because you're making a large amount.

    Using melted butter

    It's my favorite way because it's the easiest and the results are perfect!

    I make the strawberry cobbler that way and most of the biscuit toppings that call for cold butter can be made with melted. Simply combine the dry ingredients and then add the melted butter together with any other liquid that the recipe calls for.

    Other cobbler-type desserts where I also like to use it melted are dump cakes. I found that stirring the cake mix with it (rather than topping it with sliced cold butter) creates a much better topping.

    Overview of round white ceramic dish with unbaked straberry cobbler on white surface.

    Cobblers with pie crust

    This is an old-fashioned way of making this delicious dessert and a great way to use leftover pie crust. It consists of a layer of juicy peaches in syrup topped with a lattice crust (you can also use dough cutouts) that bakes to a golden brown. It can be made in advance and kept refrigerated or frozen. 

    The traditional way is making a lattice on top of the fruit, but any shape works. We make the plum cobbler with cinnamon dough cut into flowers (below).

    Vintage Kitchen tip: make sure the pie crust is cold when you roll and cut it. Have the filling ready so the cobbler goes into the oven as soon as you add the top layer.

    Rolled cinnamon dough cut into flowers, cookie cutter, white marble surface

    Choosing fruit for cobblers

    • Fresh fruit: this is always my first choice and I encourage you to take advantage of seasonal produce whenever possible. Cobblers are a great way to use fruit that didn't ripe well (it's mushy or lacks flavor), or that is not ripe enough.
    • Frozen fruit: this is the way to go when a fruit you love (berries for example) is out of season. This works especially well with berries and some stone fruit like cherries or peaches.
    • Canned fruit: another good choice when the other options are not available or you don't have time to peel and cut the fruit. Canned peaches and pears are two that I have used with good results.

    Assembling a cobbler

    • Do cobblers have a bottom crust? They shouldn't as they would qualify as a pie more than a cobbler. But some versions do and they're usually those with a wetter batter that's spread in the bottom and rises as it bakes, enclosing the fruit.
    • How do I thicken my peach cobbler? Cornstarch is the most common thickener used nowadays, but you'll find tapioca or arrowroot in very old recipes. I make a cornstarch slurry (simply mix it with water or juice) and add it to the fruit layer (image below).
    • Can you make a cobbler the night before? Yes, you can. Assemble it, cover it well and then put it in the fridge. The fruit will release juice during the night so make sure you bake it the next day so it doesn't turn out soggy.
    Pouring cornstarch slurry over pears chunks on blue ceramic pan

    Baking a fruit cobbler

    • How do you tell if it's done? Even though the top is golden brown and the juices are bubbling, the cobbler might not be fully baked. Especially if using the traditional biscuit topping.
      Top tip: lift the top here and there and check that the inside of the biscuits is dry and spongy and not wet. If needed, bake it a little longer.
    • Why is my cobbler runny? It might be that the fruit released too much juice and/or you're eating it before it had time to settle and cool down. If the fruit is naturally very juicy or frozen use cornstarch in the filling. A stay in the refrigerator will also thicken the juices, even if you reheat it.
    • How to prevent a dry cobbler: the juice is released when the fruit is baked, and some just don't have enough liquid on their own. That results in a dry dessert. The key is to add extra water or citrus juice to the filling and not rely on the fruit's natural juices.
    Baked cobbler on blue ceramic dish on wire rack; whole pears, silver spoon, grey background

    Storing a cobbler

    • How long do cobblers last? They keep well for a week in the refrigerator or a month in the freezer. I always recommend warming it in a medium oven before eating.
    • Do you need to refrigerate it? After 1 or 2 days at room temperature, it's best to refrigerate cobblers. The type of fruit you use is relevant as some can ferment quickly if left out for several days and ruin the whole dessert. Always cover the leftover cobbler well before refrigerating it, either with plastic wrap or in an airtight container, so it doesn't dry up.
    • Can you refrigerate a cobbler before baking? You can assemble it a few hours before baking it and keep it in the fridge.
    • Does it freeze well? Yes, they do! Some fruits are better than others. Berries freeze better than apples for example in my opinion, but since the dessert needs to go into the oven before eating it, all (or most) fruit works.
    • Can it be reheated? Yes, absolutely! And I encourage you to do it before eating it, especially if you're serving it with a scoop of ice cream.
    Close up of peach blueberry cobbler serving in white bowl with a spoon.

    Cobblers vs similar desserts

    We can say that the following desserts are all part of the same family. Some are siblings and some are cousins, but they all have a layer of fruit and a layer of floury topping.

    What is the difference between a dump cake and a cobbler? Dump cakes are also referred to as cobblers with a cake mix because that's the ingredient used for the topping. So they are definitely closely related.

    What is the difference between a cobbler and a Pandowdy? I think of a pandowdy as a sweet pot pie because the filling is cooked before going into the oven and it's completely (or almost) covered by pie crust.

    What's the difference with a fruit crumble or crisp? Both have a crumbly topping that doesn't have liquid among their ingredients. So it's a drier kind of top layer.

    What is the difference with a brown betty? What's unique about brown betty is that the fruit is layered with a crumble mixture. It's less related to a cobbler and more to a fruit crumble. I have a very old recipe for a peach blackberry brown betty posted (sorry for the small images and lack of text) that I need to update. But you can get an idea of it.

    What is the difference between a cobbler and a pie? The latter has a bottom crust that encases the filling and that's the main difference. A cobbler with pie crust on top is the most similar, like an inverted pie.

    Recipe roundup

    You can flavor the fillings and toppings to match your own palate. So be inventive and let your imagination fly by using citrus zest, ground spices, extracts, or even some favorite liquor. Make the cobblers your own.

    White bowl with serving of blueberry cobbler, a spoon

    Easy Old Fashioned Blueberry Cobbler

    This is one of those easy dessert recipes that checks both the quick and tasty boxes, with a golden brown topping and a layer of sweet fruit filling. It comes together quickly and is ready in under an hour!

    Get the recipe
    Glass dish with half eaten peaches in syrup, biscuit topping and silver spoon.

    Easy Old Fashioned Peach Cobbler

    The search for the best peach cobbler recipe is over. This is all you asked for: juicy fruit that makes its own syrupy brown sugar sauce as it bakes and a super simple biscuit topping that is buttery and crunchy. And it's out of the oven in an hour, tops.

    Get the recipe
    Hand holding white bowl with apple cobbler with whipped cream. Grey background.

    Easy Apple Cobbler

    It's a simple dessert with a bottom layer of sweet, juicy cinnamon apples covered with a tender biscuit topping! A fantastic recipe that can be made year-round, keeps well, and can be frozen.

    Get the recipe
    Close up of strawberry cobbler with silver spoon in white dish on grey surface.

    Easy Strawberry Cobbler

    This easy recipe brings out the best of seasonal fruit and involves little time in the kitchen. Juicy, sweet berries are topped with biscuit dough and baked until golden brown to produce a scrumptious dessert. You can also use frozen strawberries.

    Get the recipe
    Close up of blackberry serving with ice cream on white plate with white background.

    Easy Blackberry Cobbler

    An old-fashioned recipe with a layer of juicy blackberries and a golden biscuit topping. It's fantastic served with a scoop of vanilla ice cream. You can have it ready in an hour and can be made ahead.

    Get the recipe
    Overview of white dish with silver spoon containing blueberry peach cobbler on white linen and wooden table.

    Peach Blueberry Cobbler

    This easy cobbler recipe showcases the flavors of fresh peaches and blueberries in a dessert everyone will love! It consists of a juicy fruit layer topped by a biscuit dough that bakes to a golden brown and is wonderful served with a scoop of vanilla ice cream. You can use fresh or frozen fruit and

    Get the recipe
    White bowl with serving of pear cobbler, white cloth

    Easy Fresh Pear Cobbler

    As soon as Fall starts I highly recommend making this pear cobbler recipe for dessert. It has a bottom layer of sweet, juicy, fresh pears that are smothered with an amazing tender biscuit topping! A fantastic fall dessert I'm sure you'll want to repeat often during the season.

    Get the recipe
    Silver spoon inside glass dish with plum cobbler.

    Cinnamon Plum Cobbler

    This is one of the best desserts I make during plum season. The juicy plum layer bubbles up during baking creating a fantastic syrup! Make the cinnamon crust or use your favorite one.

    Get the recipe
    White plate with serving of peach cobbler with whipped cream.

    Peach Cobbler with Pie Crust

    This is an old-fashioned way of making peach cobbler and a great way to use leftover pie crust. It consists of a layer of juicy peaches in syrup topped with a lattice crust (or cutouts) that bakes to a golden brown. It can be made in advance and kept refrigerated or frozen. 

    Get the recipe
    Front view of cut peach pound cake on wooden board. Grey background, peach slices, dark fork around.

    Peach Cobbler Pound Cake

    This cake combines a soft but dense peach pound cake with a cobbler topping. The vanilla batter has a thick layer of fresh peach slices and creates a biscuit-like crust as it bakes. Great for a potluck or picnic.

    Get the recipe

    More Fruit Recipes

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      Apple Berry Crumble
    • Three blueberry scones stacked on a white marble surface with greyish blue background.
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    • Hands holding a white plate with cherry cobbler serving. White and cherry blossoms background.
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    • Spooning some apple blackberry crumble from a white bowl. White background.
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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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