Fruit Cobbler Recipe

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or 10-inch cast iron skillet with butter or cooking spray.

In a medium bowl, combine your fruit with sugar, cornstarch, lemon juice, vanilla, and spices (if using). Toss gently until the fruit is evenly coated. The mixture will look dry at first—that’s normal. Pour the fruit mixture into your prepared baking dish and spread it into an even layer.

In a large bowl, whisk together flour, ½ cup sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Pour in the milk and vanilla extract. Stir with a wooden spoon just until a thick, shaggy batter forms. Don’t overmix—some lumps are perfectly fine and actually desirable for a tender topping.

Drop spoonfuls of the batter over the fruit filling, spacing them somewhat evenly but leaving some gaps for the fruit to bubble through. The batter will spread during baking, but it won’t completely cover the fruit—this is what creates that beautiful cobbled appearance. Sprinkle the remaining tablespoon of sugar over the topping.

Place the cobbler on a baking sheet (to catch any drips) and bake for 40-45 minutes, until the topping is golden brown and the fruit is bubbling vigorously around the edges. The topping should be firm to the touch and cooked through—no wet batter should remain.

Let the cobbler cool for at least 15-20 minutes before serving. This allows the fruit juices to thicken properly. Serve warm with vanilla ice cream, whipped cream, or a drizzle of heavy cream.