Showing posts with label Cobblers. Show all posts

Aunt Betty’s Old‑Fashioned Fruit Cobbler (Easy & Delicious Recipe)

Name: Aunt Betty's Easy Fruit Cobbler
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1/2 cup (115g) butter; 1 cup (190g) granulated sugar; 3/4 cup (94g) all-purpose plain flour; 2 tsp baking powder; 1/4 tsp salt; 3/4 cup (180ml) milk; 21 oz can (550g) tin of fruit pie filling

Thursday, 6 August 2026

If you’re craving a quick, comforting dessert that tastes like it came straight from a farmhouse kitchen, this Aunt Berry's Fruit Cobbler is just the thing. Made with simple pantry staples and a can of fruit pie filling, it bakes into a golden, buttery crust with sweet, jammy fruit bubbling through every bite.

This cobbler is perfect for weeknights, last‑minute company, or anytime you want a homemade treat without fuss — and it’s endlessly adaptable to whatever fruit you have on hand. Warm, nostalgic, and irresistibly easy, it’s the kind of recipe you’ll come back to again and again.

This recipe I am sharing with you today comes from a Gooseberry Patch Cookbook entitled Farmhouse Kitchen. I love the Gooseberry Patch Cookbooks. There is a garden center not too far from here which sells them. I got my copy on Amazon in 2023. This book has a wonderful selection of recipes, from farm-fresh breakfasts to picnic dishes to classic comfort food. So many yummy recipes, it's hard to choose what to make! But, then again, you could say that about any Gooseberry Patch Cookbook!

I wanted to try this recipe because it used only a very few ingredients and the batter for the topping of the cobbler was made from scratch. You didn't need to use a cake mix or any other baking mix. Just plain simple everyday ingredients. I also happened to have quite a few tins of pie filling in my larder that I am trying to use up. The original recipe called for cherry, but I used Strawberry Rhubarb, which worked beautifully. Next time I make it I will add some ground cardamom to the batter. That would work wonderfully with strawberry rhubarb.

If you used a blueberry filling you could add some ground cinnamon and finely grated lemon zest to the batter. There are an immeasurable number of ways you could adapt this recipe to your own tastes and what is in the larder. It really is a very forgiving recipe. It was a bit on the sweet side however, so I would cut down the sugar a bit next time I make it. You could probably cut it back by as much as half and still have a delicious dessert.

This was delicious served warm with a small scoop of good Vanilla Ice Cream on top. If you were in the U.K. you might enjoy it with some warm custard, or even pouring cream drizzled over top. All would be delicious. The ice cream was really wonderful as a contrast to the warm cobbler. I don't think you could go wrong with this dessert really. I think everyone will love it!

🍒 INGREDIENTS NEEDED

TO MAKE

AUNT BETTY'S FRUIT COBBLER🍒

Just a few baking cupboard essentials and a tin of fruit pie filling. Its simple.

1/2 cup (115g) butter
1 cup (190g) granulated sugar
3/4 cup (94g) all-purpose plain flour
2 tsp baking powder
1/4 tsp salt
3/4 cup (180ml) milk
21 oz can (550g) tin of fruit pie filling

🍒 NOTES ON INGREDIENTS USED🍒

I used salted butter. I really don't think it makes much difference. Today's butter is only slightly salted. If it bothers you, then by all means use unsalted.
I used Kirkland organic granulated sugar. This is a sweet dessert. You can reduce the amount of sugar used if you wish for a less sweet dessert.
Plain, all-purpose flour is what is needed. I have never used self-raising flour, but if you do you would need to alter the amount of baking powder used and omit any salt.
I used whole milk.
On this occasion I used Strawberry Rhubarb fruit pie filling. It was lovely. You can use any type of fruit pie filling that you enjoy.

🍒 HOW TO MAKE

AUNT BERRY'S FRUIT COBBLER🍒

You really cannot find an easier dessert to make than this one. It goes together very quickly and easily. Low effort, excellent results!

Preheat the oven to 325*F/160*C/ gas mark 3.
Place the butter into an 8-inch square glass baking dish. Place into the oven to melt while you mix up the batter. (It will melt faster if you have the butter cut into chunks. Do NOT let it brown.)
Measure the flour, sugar, baking powder and salt into a bowl. Whisk together to combine well. (I use a small wire whisk for this. This makes sure the baking powder is evenly mixed throughout.) Whisk in the milk until smooth. (You want a smooth, lump-free batter.)
Pour the batter over the melted butter in the dish. Do NOT Stir. (Seriously, do not stir this.)
Spoon the fruit filling on top of the batter. Again do NOT stir. (I just dollop the filling evenly over top as best as I can. It will be sinking to the bottom as the cake bakes and covers the top of the cobbler.)
Bake in the preheated oven for about 1 hour until golden brown.
Serve warm with vanilla ice cream, custard sauce or pouring cream. Delicious! (I love vanilla ice cream with this.)

🍒 HELPFUL TIPS AND HINTS FOR MAKING

THIS COBBLER DESSERT 🍒

Use the right pan for even baking

A 8×8‑inch baking dish is recommended for the best texture and even cooking. Using a deeper round dish can leave the center undercooked and soupy because the batter sits too deep in the middle.

Don’t stir — really, don’t stir

The magic of this cobbler comes from layering. You melt the butter, pour in the batter, then spoon the cherry filling over top — without stirring at any stage. This creates the classic “self‑forming crust” as it bakes.

Adjust the sweetness to your taste

The full 1 cup of sugar makes the cobbler very sweet. If you prefer a less sugary dessert, try reducing it to 1/2 cup or 1/3 cup. I wouldn't go any lower than that.

Add flavor boosters for extra depth

You will love customizing the batter and filling with:

Cinnamon or allspice in the batter
Vanilla extract for warmth
Almond extract with cherry filling — a favorite addition that makes canned filling taste more homemade

Try different fruits

This recipe works beautifully with almost any fruit:

Blueberry pie filling
Cherry pie filling
Apple pie filling
Strawberry Rhubarb filling
Peach pie filling (with a touch of cinnamon)
Blackberries (fresh or canned)
Frozen sweetened strawberries
Even pear or fig preserves

It’s a wonderfully flexible base recipe.

Buttermilk works beautifully

If you’re out of regular milk, buttermilk adds richness and still bakes up perfectly. Multiple commenters confirm it works well.

Don’t worry about butter pooling

If you see butter pooling on top during baking, don’t panic — it absorbs as the cobbler cools.

Serve warm for the best texture

The cobbler is at its peak when served warm, especially with a scoop of vanilla ice cream.

🍒FREQUENTLY ASKED QUESTIONS🍒

WHAT TYPE OF FRUIT FILLING WORKS BEST?

You can swap in any fruit pie filling that you enjoy. Today I used Strawberry Rhubarb, but cherry is especially nice. Really I cannot think of one that wouldn't be delicious!

DO I NEED TO USE AN 8-INCH SQUARE GLASS BAKING DISH?

That is the size of dish used in this recipe. I cannot say for sure how the cobbler will turn out using other sized dishes. It will be trial and error at best.

CAN I USE SELF RISING FLOUR?

You can but you will need to decrease the baking powder used in the recipe to 1/2 tsp and omit the salt altogether.

SHOULD I USE SALTED OR UNSALTED BUTTER?

I used salted. I, personally, don't think it really matters.

CAN I DOUBLE THE RECIPE AND BAKE IN A 9 x 13 INCH PAN?

You can but the depth changes the cook time. A larger dish will cook differently so you will need to monitor it closely.

CAN I USE A GLUTEN FREE FLOUR?

You can use a one for one GF flour if you wish. It should work well, although the fruit filling would not typically be gluten free unless otherwise stated.

CAN THIS BE FROZEN?

I have never frozen it so I cannot say for sure.

HOW SHOULD ANY LEFTOVERS BE STORED?

Store any leftovers, covered, in the refrigerator and use within 3 to 4 days. Reheat gently in the microwave, or enjoy at room temperature.

🍒A FEW OTHER COBBLER RECIPES TO ENJOY🍒

We love a good cobbler recipe for dessert. Here are a few other favorites that we enjoy!

EASY BLUEBERRY COBBLER - A light, tender batter meets a generous tumble of sweet wild blueberries in this wonderfully simple cobbler, a small‑batch dessert that comes together in minutes and bakes into pure comfort. Inspired by a classic Pioneer Woman recipe for blackberry cobbler, it’s adaptable to almost any fruit, delightfully homey, and especially lovely served warm with whipped cream or a scoop of vanilla ice cream. A cozy, no‑fuss treat perfect for anytime you’re craving something sweet and nostalgic.

EASY CINNAMON PEACH COBBLER - A cozy, shortcut dessert that tastes like pure comfort, this Easy Cinnamon Peach Cobbler layers soft, buttery cinnamon‑roll pieces with sweet peach pie filling, warm spice, and a drizzle of icing for the perfect finishing touch. It comes together in minutes with simple pantry ingredients and bakes into a bubbling, golden treat that’s heavenly served warm — especially with a scoop of vanilla ice cream. A quick, crowd‑pleasing dessert that feels homemade, even on your busiest days. Naughty but very nice.

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Yield: 6 servings

Author: Marie Rayner

Aunt Betty's Easy Fruit Cobbler

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Nothing could be easier to make. This simple dessert uses everyday ingredients and can be adapted to any fruit filling you enjoy.

Ingredients

1/2 cup (115g) butter
1 cup (190g) granulated sugar
3/4 cup (94g) all-purpose plain flour
2 tsp baking powder
1/4 tsp salt
3/4 cup (180ml) milk
21 oz can (550g) tin of fruit pie filling

Instructions

Preheat the oven to 325*F/160*C/ gas mark 3.
Place the butter into an 8-inch square glass baking dish. Place into the oven to melt while you mix up the batter.
Measure the flour, sugar, baking powder and salt into a bowl. Whisk together to combine well. Whisk in the milk until smooth.
Pour the batter over the melted butter in the dish. Do NOT Stir.
Spoon the fruit filling on top of the batter. Again do NOT stir.
Bake in the preheated oven for about 1 hour until golden brown.
Serve warm with vanilla ice cream, custard sauce or pouring cream. Delicious!

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Aunt Betty’s Old‑Fashioned Fruit Cobbler (Easy & Delicious Recipe)

Mixed Berry Cobbler

Friday, 22 July 2022

Cobblers have to be one of my favorite desserts to bake, and there is nothing better than an easy berry cobbler for this time of year when we are right in the middle of berry season.

What I love about cobblers is there is no faffing about with crusts, no rolling, etc. You just pour some sweetened berries and pop them into a casserole dish, top with the cobbler topping and bake away.

They really make for a simple and delicious dessert option.

There is also quite a variance in how you choose to top them. Some people choose to top them with biscuits, some with store bought canned biscuits. There is really no right or wrong when it comes to cobbler.

Today I am topping mine with a lovely buttermilk cake-like batter, which is incredibly moreish and very easy to make. Again, no faffing about with rolling or cutting. Just beat everything together and dollop it on top!

With this version as well, its up to you what berries you decide to use. I happened to have a mixture of berries in my refrigerator so I used blackberries, raspberries, blueberries and the last of my strawberries.

But you can use just one kind if that is all that you have, or any combination that you have available to use. I haven't used frozen berries, but I can't see why they wouldn't work as well. I think I would thaw them first however.

This recipe I am sharing today has been adapted and down sized from a recipe which I found in the cookery book, Baking at Home with the Culinary Institute of America.

WHAT YOU NEED TO MAKE MIXED BERRY COBBLER

Simple ingredients. Nothing out of the ordinary here. The original recipe made 12 servings. I have switched it out to serve only 6. (Maybe less if they are really big eaters.)

3/4 cup (105g) plain all purpose flour
1 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
4 TBS (1/4 cup/60g) butter, at room temperature
1/2 cup (100g) sugar divided
1 small free range egg, lightly beaten
1/4 cup (60ml) buttermilk
1 1/2 pints (3 cups) mix of blueberries, blackberries, raspberries, strawberries

If you don't have small free range eggs, then you can use one half of a large egg which has been beaten together with a fork. This should equal 2 TBS of beaten egg that you will need.

Cream of tartar helps to stabilize whipped egg whites when making meringues, prevents sugar from crystallizing and acts as a leavening agent in baked goods.

Because this recipe uses both baking soda and cream of tartar you can substitute 3/4 of a teaspoon of baking powder in its place if you don't have any.

If you find that you don't have any buttermilk, there are several ways you can replace it. First you can take 1/2 TBS of lemon juice or white vinegar and add milk to the total measurement needed, leaving it sit for 5 minutes to clabber.

Second you can just mix equal parts of whole milk and whole milk plain yogurt to equal the amount of buttermilk needed. (so 1/8 cup/30ml of each whole milk and whole milk yogurt, equaling 1/4 cup/60ml)

HOW TO MAKE MIXED BERRY COBBLER

This is really such a simple dessert. It does involve using your oven, but only for half an hour or so. Some things are just worth it.

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 inch baking dish really well. Set aside.

Sift the flour, soda, cream of tartar and salt into a bowl. Set aside.

In a stand mixer, fitted with a paddle, cream together the butter and 1/3 cup (63g) of the sugar on low speed until light in texture. Beat in the egg until smooth. (Alternately you can use an electric hand mixer.)

Add the flour, alternately with the buttermilk, beginning and ending with flour mixture.

Mix the berries with the remaining sugar and scatter them in the baking dish. Spoon the cake batter over the top in dollops.

Bake in the preheated oven for 35 to 40 minutes until the filling is bubbling and a toothpick inserted into the cake batter comes out clean.

Let stand for 10 minutes and then serve warm, spooned into bowls with scoops of vanilla ice cream or pouring cream if desired.

If you would prefer you can make a biscuit topping. This one is a simple version. You will need:

3/4 cup (105g) plain all purpose flour
3 TBS sugar
3/4 tsp baking powder
pinch salt
3 TBS butter, cold and cubed
1/4 cup (60ml) cold buttermilk
buttermilk and coarse sugar to glaze

Whisk the dry ingredients together in a bowl. Drop in the butter and cut it in with a pastry blender, or two round bladed knives until the mixture resembles coarse crumbs. Stir in the buttermilk until evenly combined.

Take out spoonful's of the dough and gently flatten and stretch it with your hands. Place haphazardly on top of the fruit. Brush with buttermilk and sprinkle with sugar.

Proceed to bake as per the recipe, until the fruit is bubbling and the biscuit topping is golden brown and a toothpick inserted comes out clean.

This is really good served warm, spooned into bowls, topped with vanilla ice cream or pouring cream. I have never had a person turn down a bowl of this yet!

Some other great cobbler recipes on the blog are:

BUMBLEBERRY COBBLER - Containing random bits of all of the berries we have available at the moment, the only real requirement being that there be at least three different types of berries. Lightly flavored with lemon sugar and topped with a crumbly buttery, vanilla infused scone topping and baked until the berries are all bubbling up and sweet, the scone topping is browned and crisp, and the whole thing together is one delicious mass of tasty cobbler goodness.

SKILLET CHERRY COBBLER - This really is a very simple recipe, which enables you to get on with doing other things. Its as simple as popping your filling into an oven-proof skillet and topping it with an easy buttermilk biscuit topping.

Mixed Berry Cobbler

Yield: 12

Author: Marie Rayner

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

There are about as many varieties of cobblers as there are people. This one boasts an almost cake type of topping. Its delicious served warm and spooned into bowls with ice cream.