Easy recipe for all fresh fruit. Makes deep 8x8-inch pan. Great warm with vanilla ice cream and a cup of coffee! Use any fresh fruit, or use 2 cans of canned fruit. With pineapple, throw in some cherries and toss with brown sugar instead of white sugar. With peaches, use almond flavoring.

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Berries:
Batter:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine blueberries, 1/2 cup sugar, and lemon juice in a saucepan with enough water to just cover; bring to a boil. Cook, stirring occasionally, over medium-high heat until the berries pop and the sugar is dissolved completely, 3 to 5 minutes. Stir cornstarch into 1/4 cup cold water; stir into blueberry mixture. Continue cooking blueberries until the mixture thickens slightly, about 5 minutes more. (Mixture will thicken as it cools.)

  • Whisk milk, flour, 1 cup sugar, egg, and vanilla extract together in a bowl until smooth.

  • Swirl melted butter in the bottom of an 8-inch square deep baking dish to coat. Pour batter over the butter. Sprinkle cinnamon over the batter; top with the berries mixture.

  • Bake in preheated oven until the batter is no longer wet, about 30 minutes. Sprinkle coarse sugar over the cobbler. Cool 15 minutes before serving.

Nutrition Facts

320 calories; protein 3.8g 8% DV; carbohydrates 62g 20% DV; fat 7.3g 11% DV; cholesterol 38.2mg 13% DV; sodium 261.4mg 11% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2015
I hate to disagree with the other reviews but I loved this recipe. It was easy to assemble quickly cooked and delicious. I added a bit more corn starch than was called for which gave the berries a good consistency. My family gave it a "make this again" vote. Read More

Most helpful critical review

Rating: 1 stars
08/17/2014
Mine has been in the oven for 1-1/2 hours and STILL is not solid. Read More
(1)
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
08/16/2014
Mine has been in the oven for 1-1/2 hours and STILL is not solid. Read More
(1)
Rating: 2 stars
09/29/2013
I adjusted the batter so it wouldn't be doughy and it wasn't but I was never able to get the berry mixture to thicken there was no serving this warm unless you wanted blueberry syrup for your ice cream. Once chilled it did thicken up. The flavor was bland and uninspiring. Read More
(1)
Rating: 3 stars
03/05/2020
Mine came out "okay" but I had to drain a lot of liquid from the berries as I was adding them to the batter and I used at least 2 tablespoons of corn starch. If I try this again, I will definitely cut back the amount of water. Most likely I'll go back to using pie filling which I think works better and is much easier. Also, I didn't add the egg to the batter. My usual cobbler recipe doesn't call for it and it didn't seem necessary. Read More
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Rating: 1 stars
04/25/2014
I did not care for this recipe.The dough was spongy did not rise and had barely any flavor. Read More
Rating: 5 stars
09/30/2015
I hate to disagree with the other reviews but I loved this recipe. It was easy to assemble quickly cooked and delicious. I added a bit more corn starch than was called for which gave the berries a good consistency. My family gave it a "make this again" vote. Read More