Simple Cobbler




Introduction: Simple Cobbler

About: Been getting into trouble for years now. I like to understand how things work and to see things from a differant point of view.

A simple fruit cobbler base that can easily be modified for any fruit.
An old family recipe. Simple to make but tastes great.

I made two while taking the pictures, so there are pictures of both here. One mixed berry, one peach.

Step 1: Ingredients

Gather your ingredients.
1 cup flour (I use all purpose flour, but any should work)
1 cup sugar
1 cup milk
1 pinch nutmeg
1 pinch salt
Baking Powder
1 stick butter (I prefer unsalted, but any works)
2 Cups fresh fruit (Mixed berries in the picture, but any fruit will work.)
1 pan 9 by 13 inch (yes it is an ingredient, you can't make this with out a pan)

Any size pan will work as long as it will hold the batter.
I usually use a coffee mug to measure, but the ratios are the only important part.
The thicker the batter, the longer the cook time.
The colder the fruit, the longer the cook time.
Pan color will also effect the cook time. Shiny Aluminum takes longer than dark metal.

Step 2: Pre Heat Oven and Melt Butter

Preheat your oven to 350F.
I keep a cast iron skillet in mine for a heat sink so it takes longer but cooks more consistently.

Put the whole stick of butter in the 9 by 13 inch pan and stick it in the oven while it is preheating. Don't leave the pan and butter in the oven after the butter melts, you'll burn the butter and make a mess.

Step 3: Mix the Base

Mix the flour, sugar, baking powder, nutmeg and milk together.
No need to be fancy, a fork or whisk works well.
This will create a soupy mix.

Step 4: Combine and Bake

Once the butter has melted, take the pan out of the oven and pour the batter in the pan.

Sprinkle the fruit over the top. It will settle through the batter flavoring it.

Put the pan back in the oven for 30-45 min. Depending on the temp of the fruit. You will begin to smell it when it is done and it will have a nice golden color. I rarely use a timer and just go on the smell. The dough will be firm all the way through and crusty on top.

I especially like fresh local peaches, but any fruit works. Mixed berries or Blue berries are also yummy.
If you use a particularly sweet fruit, you may want to cut back on the sugar a little. The converse is also true. Add a little more for the really tart stuff.
A great selection of fruit is available in your local markets freezer section. No need to thaw either. It just takes a little longer to cook if you don't.

Step 5: Enjoy


Eat it warm or let it cool.
I've never had a batch last 24 hours. I usually eat it all if no-one else is around. A little piece here and there and before you know it the pan is empty. But its all healthy because of the fruit, right?

Natural Vanilla ice cream goes great with this. (The bits of vanilla bean set it off) :-)

As I said before the base of this Cobbler can be used for any fruit. Just use what is available.
Adjust the sugar up a little for sour fruit types and down for sweet fruits.
Add a little to make it your own, but most especially ENJOY!

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    Question 1 year ago

    Does it have to be fresh fruit?


    8 years ago on Step 5

    Thanx for this recipe! I used it many years ago but am thrilled to find it again! It is delicious!


    12 years ago on Introduction

    This is a lot like the recipe my mom uses for her cobbler and it's yummy.  I just made a blackberry one using your recipe and it was even more yummy! Thanks, now I can one up mom on Thanksgiving : )


    13 years ago on Introduction

    Mmm, Delicious.. Wanted to try a new cobbler recipe this was just what I was looking for. Thanks for posting.


    14 years ago on Step 1

    Is there a measurement for the baking powder or do you just put in how much is needed?


    Reply 13 years ago on Introduction

    U probably don't need all that much...maybe half to one teaspoon. =]


    13 years ago on Introduction

    I'm not a big fan of cobbler, but that looks great!


    have you tried adding a teaspoon of vanilla extract into the batter? my Boy Scout Leader adds it and it helps for the contrast of flavour.


    15 years ago on Introduction

    I especially love cobbler -- made over an open flame in a cast iron dutch oven :) But, this really needs pictures to go along with your instructions. I'm unpublishing this for now -- please feel free to republish once you've added images. If you have any questions -- please feel free to ask. Once this has been republished, with the above corrections, I will delete this note.