I love fruit cobbler. It is the perfect dessert for any season or occasion! Dress it up, dress it down – either way, it is awesome. This is one of my favorite recipes. It’s easy, versatile, and perfect for any occasion. This time I made it I divided it up into 10 individual ramekins that were oh-so-adorable!!
You’ll notice in the recipe that there are specific instructions to not stir the butter, batter, and fruit once you get it in your baking dish or ramekins. Really don’t stir! The melted butter comes up around the batter and creates a beautiful crispy golden crust.
The fruit actually sinks down in the batter and as the batter cooks, it rises over the top and covers everything up. It’s pretty magical, one day I should slo-mo film the baking process! But really, on this one, trust the recipe.
The kind of fruit you use in this fruit cobbler doesn’t really matter – it’s that good. I just put in whatever fruit I have on hand. I love to use what is in season, so apples and pears have been the winning choice lately.
I can’t wait for spring fruits though! I also love to use frozen fruit, just use them straight out of the freezer and don’t worry about thawing them.
I’m all about flexibility and using what you have on hand in the kitchen. No need to stress or make an extra trip to the store! The fruit cobbler will be delicious with any fruit.
Delicious fruit cobbler that is easy to make and a great way to use up extra fruit.
- 3 1/2 cups fruit use what you prefer!
- 2 cups sugar divided
- 1/2 cup butter one stick
- 1 1/2 cups flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups milk
- Preheat oven to 350.
- Place the butter in the dish you're using and put in the oven until melted. You can use any standard 3 quart baking dish (round is best) or use individual ramekins. Just divide the butter up evenly. I used 9-10 ramekins.
- Combine fruit, 1 cup sugar and water. Bring to a boil and simmer for about 10 minutes until thickened and syrupy.
- Mix remaining sugar, flour, baking powder, and salt. Gradually stir in milk.
- Remove baking dish(es) from oven. Make sure butter is spread evenly on bottom of dish.
- Pour in batter, DO NOT MIX!
- Spoon fruit mixture evenly over the top and again, DO NOT MIX!
- Bake large dish for 30-45 minutes and small ramekins for 15-20 minutes, checking towards lower end of time.
Use any fruit you have or whatever is in season! Fresh or frozen, mixed or one kind. It's all up to you!