Easy Batter Fruit Cobbler Recipe

I really don't know what more you could ask for in either a recipe or a dessert. Five stars for ease of preparation. Five stars for straightforward instructions and easily available ingredients. And five stars for being delicious, heavenly comfort food. I made this as the recipe directed, only adding 1/2 teaspoon of vanilla to the batter. I think I had this in the oven in under five minutes from walking into the kitchen! Buttery, cakey topping, crispy along the edges, with a nice balance of fruit and batter. I used all strawberries, and can only imagine how good this would be with any number of other fruits as well. My only criticism, and it is a small one, is that I would like to see this fuller in the pan - as written, the recipe fills an 8x8 pan about half full. Next time I may try adding half again as much of both the batter and fruit ingredients so that it fills the pan more. However, who really cares so much about how it looks in the pan - it's what it looks and tastes like once it gets on your plate that counts, and this was gooooooood.

Been making this for ~15 years and it's great. Kind of surprised that Pam Anderson got a copyright on this recipe (2004); it's essentially a recipe that appeared in Cook's Illustrated magazine in ~1994 and even they admit they borrowed heavily from another source. The only difference is that CI's recipe uses 6T butter, which is in my opinion a better amount (see below). First let's explain what you should expect. This is not a conventional cobbler recipe; what you're going to get is a layer of fruit on the bottom with a very soft not quite custard-like cake on top. The butter that's been melted in the pan will sort of deep fry the edges and that is totally the best part. I agree with most of the reviewers that 3C of fruit is better than 2C, it's too thin otherwise. Also after much experimenting over the past 15 years it's better to add the fruit to the pan first and then add the batter. The fruit will end up on the bottom anyways and adding the batter last will ensure it's more evenly distributed and not just pushed to the edges. When you add the batter the butter will ooze up and around the sides and essentially fry the edges, 4T butter just isn't enough to accomplish this feat that's why 6T is better. Also don't just melt the butter, let it brown slightly it will greatly improve flavor. One last note, if you're using berries, especially raspberries, add an additional 1T of flour to the batter, which will help it not to be quite so "wet".

I was skeptical of this recipe because, quite frankly, it looked a bit too easy. I am used to more complicated cobblers. I had some fresh strawberries in the refridgerator that I didn't want to go bad and decided to use them for this dessert. I am amazed at how great the cobbler presented itself and tasted. I used a stoneware pie dish and melted the butter in the oven as suggested but scaled back on the amount -about 3 Tbsp. I mixed the ingredients as it stated and sliced the fresh strawberries onto the top (didn't place them in whole as they were extra large) until the top of the dish was blanketed with them. I let the cobbler bake for about 50 minutes and served it warm with a dollop of cool whip on top. Fantastic. My dinner guest was quite amazed and impressed. This was the easiest and one of the best tasting cobblers I've made to date (and I bake A LOT). Next time I'll try experimenting with different fruits.

Doubled this and made it in a 9x13 with 4 cups of blueberries and about 1/2 c bing cherries. Yum! Added about 1/4 t nutmeg, because we like nutmeg with blueberries.

I made it just like the recipe but I used canned pears. Also if you have a convection oven or plain ole toaster over then drop the temp by 25 degrees. I love convection ovens. They cook in half the time. Mine was ready at 25 minutes but I let it alone for 30 just to get it extra crunchy and golden brown. It was really good and I think I will use just this recipe from here on out. Don't mind the missing corner. Quality control had to approve it. 😆

I doubled the recipe and baked it in a cast iron skillet. I used about 4 cups of fresh blackberries, and added a little vanilla and lemon juice and zest. Sprinkled some raw sugar on the top when out of the oven.

Turned out great! I added a bit of cinnamon to the batter and added extra fruit per reviews. I also did the tip to put some batter in the bottom followed by the fruit and the remainder of the batter on top. It was more cake-like than the normal crumble cobbler but delicious nonetheless. I used a combination of fresh fruits that needed to be used, strawberries, blackberries and blueberries. Fantastic way to stretch them out! Will make again!

I just use the batter mix and whatever fresh fruit I have around the house. Comes out perfect every time! I also like to sprinkle a little bit of brown sugar on the top right before baking to give it a little bit of a extra crisp layer

I made this with 1/2 cherries and 1/2 diced peaches. I only made minor changes...1/2 tsp vanilla to the batter and used sanding sugar with a little cinnamon for the sprinkle. Nice easy recipe, even better with a little vanilla ice cream!

I have made this with peaches, and, blackberries before, came out great! Today I used thick sliced strawberries, and, thawed fresh blueberries, it took 54 minutes to cook, it was all bubbly, and, golden brown when I took it out, but, after about 10 minutes it sank in the middle! Why??

Our family really enjoyed this very easy dessert last night! I ended up using frozen berries. I bought a 3 lb bag of triple berry mix (blueberries, blackberries and raspberries). After looking at reviews I added more fruit. I used 15 oz. instead of 12 oz. It was the perfect amount! The extra frozen berries will come in handy for other recipes or to make this again! On a whim I decided to add a teaspoon of vanilla extract to the batter too. I can see us having this dessert throughout the summer! Thanks!

I added 3/4 tsp cinnamon and 1/4 tsp ginger (powdered) to dry ingredients.

This is hands down the easiest and tastiest fruit cobbler recipe ever! So simple and little cleanup after. I’ve made it numerous times and I highly recommend. I will mention that I cut the sugar in half but that’s more of a preference. I also put the tablespoon of sugar over the fruit and let it set for a while to allow the flavor to extract.

Very easy and delicious recipe for a variety of fruits.

made it with mulberries... was awesome,... doing blackberries soon as theyre ripe!

I use this recipe with my fresh boysenberry fruit and made it for my friend’s 91st birthday. He lives in a 55 year or older community and this will be their number one favorite recipe. We added a little bit of homemade vanilla ice cream on the side, but the real winner was the cobbler. Thank you.

Was desperate today for a church dessert and doubled the recipe thinking I'd have maybe too much leftovers! Only two pieces left. I did use cream cheese icing for a glaze. I also used part canned peaches (drained) and frozen strawberries to make 4 cups. A very easy recipe indeed.

I used a bag of thawed frozen berries and it came out great.

AMAZING I recommend this recipe it's yummy 😋

I’ll be making this again for sure.