Fresh Fruit Cobbler Recipe

4.5 6 10
Fresh Fruit Cobbler Recipe
Fresh Fruit Cobbler Recipe photo by Taste of Home
Publisher Photo

Fresh Fruit Cobbler Recipe

Read Reviews
4.5 6 10
Publisher Photo
I received this recipe years ago. It's a family favorite, especially when Maine blueberries are in season. What a treat to eat on a hot summer day!
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 5 to 6 cups chopped fresh fruit (apples, rhubarb, blueberries or peaches)
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1 cup milk
  • TOPPING:
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1-1/2 cups boiling water

Directions

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 at 350° for 40-45 minutes or until fruit is tender. Yield: 12-16 servings.
Editor's Note: If desired, a combination of apples and rhubarb or blueberries and peaches can be used.
Originally published as Fresh Fruit Cobbler in Country Extra July 1994, p49

Nutritional Facts

1 each: 204 calories, 6g fat (4g saturated fat), 17mg cholesterol, 313mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 2g protein.

  • 5 to 6 cups chopped fresh fruit (apples, rhubarb, blueberries or peaches)
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1 cup milk
  • TOPPING:
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1-1/2 cups boiling water
  1. Arrange fruit evenly in the bottom of a 13-in. x 9-in. greased baking dish.
  2. 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. Yield: 12-16 servings.
Editor's Note: If desired, a combination of apples and rhubarb or blueberries and peaches can be used.
Originally published as Fresh Fruit Cobbler in Country Extra July 1994, p49

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Reviews forFresh Fruit Cobbler

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habenaroman User ID: 7905288 230415
Reviewed Jul. 30, 2015

"Bland"

MY REVIEW
sherry_vinigrette User ID: 5009498 15661
Reviewed Jun. 14, 2011

"I followed the recipe and used frozen blueberries and fresh peach chunks - my BBQ party guests loved it! This will be my summer cobbler recipe for all of this summer's fruits. Thanks for sharing it!!!"

MY REVIEW
jojo1403 User ID: 337939 11911
Reviewed Oct. 14, 2010

"Made this for company. I wasn't sure of the recipe because never heard of pouring hot water over a crust before you bake it. It never got brown and even tasted raw yet the fruit was cooked. I even had someone say it looked disgusting and they wouldn't eat it. How embarrassing!!! It didn't taste bad after you added a lot of whipped cream but the raw taste did come through. I shredded this recipe!!"

MY REVIEW
jeanemed User ID: 1512060 11910
Reviewed Oct. 9, 2010

"Excellent--one of the best cobbler recipes I've tried."

MY REVIEW
gretch727 User ID: 1148027 15660
Reviewed Sep. 4, 2009

"very good, I made it with fresh peaches and we loved it!!"

MY REVIEW
BrendainPa User ID: 861741 33721
Reviewed May. 25, 2009

"This is one of the best fruit desserts I've ever made!"

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