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Simple Fruit Cobbler

A simple, adaptable fruit cobbler recipe from common pantry ingredients.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8


  • 1/2 cup butter unsalted or omit the salt
  • 1 cup all purpose flour spooned and leveled
  • 1 cup sugar
  • 1 tsp baking powder double acting
  • 1 tsp ground cinnamon or apple pie spice optional
  • 1 pinch nutmeg optional
  • 1 pinch allspice optional
  • 1/2 tsp table salt or 1 tsp Kosher salt
  • 1 tsp vanilla
  • 1/2 cup fruit juice from can or fruit - see note
  • 1 cup milk
  • 1.5 cups fruit frozen, fresh, or canned - see note


  • Place butter in a casserole, large over-proof skillet, or baking dish in center of oven. Preheat to 350F. Heat until butter is melted completely and lightly browned (see photo).
  • While butter is melting, stir or whisk together dry ingredients. Stir in milk and vanilla, small lumps are fine. Set aside to rest until butter is browned.
  • When butter is ready, carefully remove dish from oven and pour in batter. It is a loose batter, don't mix it with the butter. Do not stir once it's in the baking dish.
  • Gently pour fruit juice around the dish, then position fruit gently and spaced evenly, onto top of batter. Do not stir or mix.
  • Carefully place dish back in the oven - remember, it's hot. Bake 45-75 minutes until golden brown on top and cooked through (see notes regarding time). Start checking at 45 minutes. It's done when it is brown and begins to pull away from the sides (see photo). The center will wobble a bit until it cools.
  • Let sit at least 15 minutes before serving. Serve warm or at room temperature.