This simple fruit cobbler recipe is perfect for when you need a quick and easy dessert.

I’m excited to share this almost too easy to believe Simple Fruit Cobbler recipe as part of my simple, easy recipes series. Y’all know how much I love my Grandmother’s cobbler recipes for peach, blackberry, and even her chocolate, but sometimes I need a simple dessert recipe that I can let the oven do all the work for me and that still impresses.

With my simple fruit cobbler recipe, you can have a warm, delicious, buttery cobbler ready in minutes that you are going to just love!

Here’s how I make it.

Melt one stick of butter in a baking dish, a square 9×9 works fine.

 

Then, in a large bowl, mix together sugar…

 

 

some self-rising flour…

 

 

and milk.

 

 

Mix together until well-combined. It comes together really quickly.

 

 

Pour into baking dish on top of your melted butter. Don’t stir it in with the butter, just pour it on in there.

 

 

Don’t worry, it’ll rise up during baking.

 

 

Now comes the hardest part – deciding what fruit you want to use in your cobbler!

Apple? Blackberry? Peach? Cherry? Blueberry?

It’s hard to decide, isn’t it?

But I chose peach.

Just open up a can of your favorite fruit or pie filling and pour it into the baking dish on top of the other ingredients.

Same instructions as last time – don’t stir. But do make sure you get your fruit evenly distributed so that every serving of cobbler has some of that delicious fruit in it.

 

 

Bake for about 45 minutes and then behold!

 

 

And then… dig in!

 

Simple Fruit Cobbler

This simple fruit cobbler recipe is perfect for when you need a quick and easy dessert.
5 from 11 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 8
Author: Robyn Stone

Ingredients

  • 1/2 cup butter 1 stick
  • 1 cup self-rising flour
  • 1 cup sugar
  • 2/3 cup milk
  • 2 cups pie filling canned fruit with syrup, or sweetened fresh fruit

Instructions

  • Preheat oven to 350 degrees.
  • Melt butter in a baking dish.
  • Mix together flour, sugar and milk and pour over melted butter. Do not stir.
  • Pour pie filling, canned fruit with syrup or sweetened fresh fruit over other ingredients.
  • Do not stir as batter will bubble up through filling to create a cobbler crust.
  • Remove from oven and serve with a scoop of ice cream.
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Enjoy!

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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29 Comments Leave a comment or review

    1. Heres what you’ll need 1 1/2 teaspoons of baking powder and 1/2 teaspoon salt to your all purpose flour to equal a total of 1 cup.

  1. Just popped this in my oven~kids are fighting over licking the bowl! Can’t wait to try it, the batter was delish (I added generous amounts of vanilla & cinnamon, cut up fresh peaches, & drizzled dark local honey and MORE vanilla over the fruit…this is going to be fantastic).

  2. This is almost exactly my great-grandmother’s peach cobbler recipe. She used less flour (with baking soda and salt), and added the peaches before the crust. But from experience, I know it works just as well if you put the crust in first. It just rises up and bakes around the fruit pretty much no matter what you do.

    But that’s it. Otherwise it’s step for step identical. That’s awesome.

  3. I have been cooking for over 40 years and have raised 5 kids. Thus I have cooked and lot. Cooking is maybe even my favorite pastime. That said, I was generally familiar with this recipe but have only made it a couple of times over all these years. So I went online to look up the amounts of butter, sugar, flour so I could throw it together tonight for dessert. Well, of all times, I overlooked the “self-rising” part of the flour. So I thought I was so smart in whipping this together and popping it in the oven to wow my adult kids. I kept checking and checking and the batter was not rising up to overtake the fruit like it’s supposed to. And then I thought, oh brother, there was no leavening in this recipe. That’s why it’s not rising. Why didn’t I notice/realize that? So I went and checked the recipe and read “self-rising flour” and thought oh no! That’s why! It’s cooling right now though and I’m gonna cut into it as soon as I send this comment. It still looks like it might be edible. We’ll see.

    1. Becky, I am sorry that happened and I certainly feel for you – I’ve grabbed the wrong flour before too!
      It should still taste good even though it didn’t rise without the self-rising flour.
      I hope you had a good supper with your children. Thanks so much – I hope you enjoy this the next time. xo

  4. I just came across your recipe yesterday and couldn’t wait until today to do it as an after dinner dessert. I have it in the oven now 🙂 can’t wait to see the results. Thank you for sharing this simple and amazing dessert. I just started experimenting with desserts and baking so let’s see how it comes out :).

  5. I made this about 2 weeks ago. I made peach with a little cinnamon. My adult son had been asking me to make one for him. I did not have the heart to tell him it would be my first cobbler. My Mom had always claimed that fame. I found your recipe and it was wonderful. Since then I have made 3 more. By the way I have gotten a small serving of each one before my son kidnaps them and takes them home with him. Thank you so much for this recipe. DELICIOUS!!!!!

    1. I am so glad that you are loving this recipe, Karen! I love that you are making these for your son! What a wonderful gift that I know he’ll always remember you making for him. xo

  6. I had this recipe a few years ago and made it quite a bit. When my son said he wanted peach cobbler I couldn’t find it. When I did the search I was so tickled that there was the recipe on your site since I already am familiar with some of your recipes!!!! One thing for people writing down the recipe or printing it: make sure to note the 9 x 9 pan! I am making this tonight. Thank you!!!

  7. Wow! This was the best recipe for my homemade, canned, mixed berry pie filling! If I knew it would be this easy to make, I would have saved all of my berries just for making pie filling, so that I could have cobbler over the holidays too.

    I’m making my second batch right now to bring over as a housewarming gift for my 20 year old son. He’s the “baby,” and he recently left the nest. He’s been preparing for my visit by super cleaning all day today (it’s the 1st time I’ve seen his new place).

    Every year we pic about 5-7 gallons of blackberries, about a gallon of strawberries and a gallon of blueberries, which I freeze for canning at the end of September. My son grew up eating peanut butter and jam sandwiches with blackberry and strawberry Jam I had made using our own berries.

    Not only am I bringing over some of the jam I made the other day (his girlfriend said that he’s been missing me so much that he’s been only eating peanut butter and jam sandwiches), I’m also bringing him this fantastic cobbler of mixed berries! I have a strong feeling that he’s going to be requesting that I make this dessert often so that when he stops by unannounced, he can grab some of the delicious cobbler. Thank you so much!

    1. Renee, you are a mama after my own heart! This is just the sweetest – and as a boy mom, I identify with this sooo much!
      I’m so happy you enjoy the recipe, Renee! Thanks so much for sharing this memory with me! xo

  8. I had a craving for something sweet but didn’t really have anything to make but I did have peach pie filling. So I tried this and I didn’t have the self rising flour but I made some. I was a little skeptical about the way you put it all in the pan but it worked well and I’d never made self rising flour but it turned out to be just fine. 
    So thanks for a quick and easy dessert. The only thing that I did differently was use an 8×8 pan and kept it in the oven for like an hour since it was taking a while for the crust to look right.

  9. I tried this recipe with fresh plums from CA.  They were huge but not very sweet, I cut them into 1/2 inch cubes and added 2 Tbs brown sugar and 1/2 tsp cinnamon powder, spooned that evenly over the batter mixture and it worked great.  My family loved it.   Very simple.

    1. Hi Jill,
      You should be able to find the baking time – called Cook Time on the recipe – which is 45 minutes – at the top part of the recipe. Hope you enjoy it! Thanks!

  10. Big Hit!! Made with frozen berries and soy milk. Cooked the berries in a tablespoon of sugar. People went back for seconds! This is a keeper.

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