A simple, adaptable fruit cobbler recipe from common pantry ingredients.
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
1/2cupbutterunsalted or omit the salt
1cupall purpose flourspooned and leveled
1tspbaking powderdouble acting
1tspground cinnamon or apple pie spiceoptional
1/2tsptable saltor 1 tsp Kosher salt
1/2cupfruit juicefrom can or fruit - see note
1.5cupsfruitfrozen, 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.