Fresh Fruit Cobbler Recipe -
Fresh Fruit Cobbler Recipe
  • READY IN 1 hr

Fresh Fruit Cobbler

Recipe by  

"Never use more than 1 quart of fruit. Only use fresh fruit for this recipe. Any variation will work! I usually do use sweetened peaches and lightly sugared berries, but this is optional. Serve warm with cream, ice cream, or whipped cream."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
  2. Arrange the peaches, apple, pear, blueberries, cherries, and plums in the prepared baking dish. In a medium bowl, beat egg, sugar, and milk. In a separate bowl, sift together flour, baking powder, and salt; stir into the egg mixture. Stir in vanilla and melted butter. Cover the fruit with the batter mixture.
  3. Bake 30 minutes in the preheated oven. Cobbler should be bubbly and lightly browned. Serve warm.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 14, 2004

This easy-to-make cobbler has a great flavor that really compliments fresh fruit. My husband said its "5 out of 5 stars" ... the way he remembers his mom used to make cobbler. I was looking for a cobbler or crumble recipe for fresh strawberries and blueberries, but I didn't want to cook the fruit or add more sugar to the berries - just put it in the oven. This was perfect. I used a 9x13 glass dish and doubled the batter to cover all the berries. The topping has a springy cake-like texture and nice flavor. I always toss fruit with Minute (plain) tapioca to thicken the juices so they are not runny and found that one heaping Tbs was just right. The strawberries and blueberries (about 3 to 1 in quantity - maybe 5 cups total) had a jam-like flavor. Great! Thanks Victor.

Most Helpful Critical Review
Aug 04, 2010

I was initially attracted to the simplicity of this recipe along with the high marks it received. This cobbler--actually more berry cake recipe--is delightfully simple, but the crust is unfortunately bland if made exactly as stated. Personally, I find adding a little bit of cinnamon and nutmeg perk up the flavor of the cobbler crust, and I've made it more than once with those additions and happily eaten up every last morsel. But, in it's original form, I feel the recipe is a bit lacking and try to rate my reviews based on the recipe as stated versus the recipe as I've tweaked it.

Feb 19, 2007

Yum! I've made this a few times and love it! Besides for being easy and good, even without any modifications, it's a lo-cal dessert. This time, I used 1/2 splenda and 1/2 sugar and didn't taste a difference. I used mostly peaches with a few frozen blueberries thrown in. It will definitely become a regular.

Aug 29, 2003

Has become a favorite dessert around the house. I serve it warm, right out of the oven, with ice cream usually cookies and cream and it is delicious! Very easy to make, and everyone loves it. I use less sugar than what the recipe asks for 'cause I add some brown sugar and cinnamon to the apples to give them more flavor. I have, so far, only made the cobbler with fresh apples.

Sep 19, 2005

Quite good. The cruste was nice and golden, and not too sweet. It complimented the fruit nicely. Thought there was just a tad bit too much though, the crust fruit ratio was off. I added some cinamon to my fruit, and it was awesome. Suggest doing that to add a little more flavour.

Jan 07, 2007

i'm 18, and am a budding baker! i must say that this recipe is not only easy to make but also incredibly delicious when eaten warm! i find that sprinkling sugar and a bit of cinnamon onto the fruit before adding the dough doesn't hurt. oh, and instead of peaches i used apples and mangoes, which was quite refreshing given their contrasting flavors:)

Sep 02, 2005

I really like this recipe. It is easy to prepare. I have used combinations of fresh peaches, strawberries, raspberries, and cherries. Skim milk and Egg Beaters work fine. I have always had to cook it longer than 30 minutes though. For me, it has been closer to an hour. I like to take it out when it is golden brown and then let it sit for 5-10 minutes so the fruit juices solidify just a bit. No matter what though, this has always been a big hit when I make it.

Sep 26, 2007

Very good. Only had Peaches, Pears, Apple and Frozen blueberries on hand. Used higher percentage of peaches. Added a little cinnamon and sugar to fruit and a little cinnamon to topping and turned out awesome. Tastes great warm.


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  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 53.7 g
  • 17%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 320 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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