Rating: 2.57 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

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.

Recipe Summary test

10 mins
40 mins
50 mins
8 servings


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


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

  • 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; carbohydrates 62g; fat 7.3g; cholesterol 38.2mg; sodium 261.4mg. Full Nutrition