Best Fresh Fruit Cobbler Recipes

FRESH FRUIT COBBLER

Steps:

• Preheat oven to 350°. Arrange fruit evenly in the bottom of a 13-in. x 9-in. greased baking dish. , In a bowl, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in milk. Spoon over fruit. Combine sugar and cornstarch; sprinkle over batter. Pour water over all. Bake until fruit is tender and topping is golden, 40-45 minutes.

BERRY FRUIT COBBLER WITH FRESH WHIPPED CREAM

Steps:

• For the cobbler: Preheat the oven to 425 degrees F. Using 1 tablespoon of the butter, grease a 9-by-13-inch baking dish.
• Chop the remaining 2 tablespoons butter into 1/2-inch cubes and set aside. In a separate bowl, add the flour, sugar, baking soda, salt and eggs. Mix together with a wire whisk until the dough just comes together.
• Add the blueberries and peaches to the greased baking dish. Drizzle the top with the lemon juice, sprinkle with the cinnamon and top with the remaining butter cubes. Drop the dough in large pieces onto the mixed fruit. Bake until the biscuits are just browned and the fruit is bubbling, 30 minutes.
• For the whipped cream: In a large, chilled stainless steel bowl, add the whipping cream, sugar, vanilla and cinnamon. Using an electric hand mixer, beat the cream for 1 minute on medium high. Place the bowl in the refrigerator until ready to serve.
• To serve the dessert, spoon some of the warm cobbler into a bowl, and top with a dollop of whipped cream.

FRESH FRUIT BASKET COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x13-inch baking dish with cooking spray.
• In a large bowl, lightly mix together the peach, nectarine, and plum slices until well mixed, and toss with the cornstarch to dust the fruit. Pour in the currant jelly, apple pie spice, and white pepper, and lightly mix again with your hands to coat the fruit with the jelly and seasonings. Spread the fruit into the prepared baking dish.
• Pop open the can of biscuits, and cut them in half. Arrange the biscuit dough halves on top of the fruit. Mix the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly on the biscuit dough.
• Bake in the preheated oven until the biscuits are golden brown, 20 to 25 minutes. Allow to cool on a rack for at least 20 minutes to let the dish set up.

FRESH FRUIT COBBLER

Steps:

• 1. Lightly butter an 8"x8" glass or stoneware casserole; set aside until needed.
• 2. In a large bowl, mix together 1/4 cup brown sugar, 1/4 teaspoon cinnamon and one teaspoon lemon juice.
• 3. Wash, peel and pit/core fruit, then slice fruit into the brown sugar mixture; gently toss to combine.
• 4. Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
• 5. In a medium bowl, combine flour, white sugar, salt and baking powder.
• 6. Add beaten egg to flour mixture and combine with a fork or pastry blender until it forms large crumbs and no dry flour remains (this takes some patience.)
• 7. Pour fruit into prepared dish.
• 8. Use hands to sprinkle evenly with the crumbly dough mixture.
• 9. In a small bowl, mix together remaining 1/4 cup brown sugar and 1/4 teaspoon cinnamon.
• 10. Sprinkle evenly over the top of the flour mixture.
• 11. Drizzle evenly with melted butter.
• 12. Bake at 350 degrees F for 1 hour and 10 minutes.
• 13. Remove from oven and cool for 15 minutes before serving.
• 14. Cover (no aluminum foil!) and refrigerate leftovers.
• 15. Recipe may be doubled for a 9"x13" dish.

FRESH FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Arrange the peaches, apple, pear, blueberries, cherries, and plums in the prepared baking dish. In a medium bowl, beat egg, sugar, and milk. In a separate bowl, sift together flour, baking powder, and salt; stir into the egg mixture. Stir in vanilla and melted butter. Cover the fruit with the batter mixture.
• Bake 30 minutes in the preheated oven. Cobbler should be bubbly and lightly browned. Serve warm.

FRESH FRUIT COBBLER

Steps:

• Preheat oven to 350°.
• Mix sugar and fruit; set aside.
• Put butter in an 11x8x2-1/2 inch baking dish.
• Place baking dish with butter in oven to melt.
• Meanwhile, combine flour and milk and 2 tablespoons sugar; stir till smooth.
• When butter is bubbly, pour flour mixture over melted butter in pan.
• Then spoon the fruit and sugar mixture over the top without stirring into flour mixture (DO NOT STIR FRUIT INTO FLOUR MIXTURE). Spoon over top.
• Sprinkle with nutmeg.
• Bake at 350° for 1 hour or till golden brown.

FRESH FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees Place raspberries in a 9x13-inch baking dish. Top with peaches. Combine flour, sugar and baking powder. Add eggs and blend (mixture will be dry). Pour mixture over fruit. Drizzle with melted butter. Bake for 1 hour.

FRESH FRUIT COBBLER

Steps:

• Arrange fruit evenly in the bottom of a 13-in. x 9-in. x 2-in. greased baking pan. In a bowl, combine flour, sugar, baking powder and salt cut in butter until crumbly. Stir in milk. Spoon over fruit. Combine sugar and cornstarch sprinkle over batter. Pour water over all. Bake at 350° for 40-45 minutes or until fruit is tender. *Editor's Note: If desired, a combination of apples and rhubarb or blueberries and peaches can be used.© Copyright Reiman Publications, 1993-1997