Reviewed: Nov. 2, 2009

A very easy cobbler to make with a very good taste.

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Reviewed: Oct. 5, 2009

This was great! I had some pears that I needed to do something with before they got too ripe. This was delicious! I can't wait to try it with different fruits.

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Lisa

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Reviewed: Sep. 28, 2009

loved this recipie! i just threw in fruits i had on hand (pears, apples, plums, peaches, raspberries, strawberries, and blueberries. i tossed the fruit with brown sugar instead of white and a bit of cinnamon...note: i didnt measure the fruit out, i just did enough to fill a 10" springform pan about three-quarters of the way full. i made the topping as directed. i had to bake longer than the time suggested due to the extra fruit. Great recipie to make everyone eat their fruits! Thanks for the recipie!

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whisk

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 12, 2009

tasty! I used fresh peaches, blueberries, and pears. Loved it for dessert and breakfast the next morning!

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Kim

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Reviewed: Sep. 11, 2009

I made this cobbler with only fresh pears. Mine had to bake for 1 hour. The cobbler was sweet, but not too cakey and sunk into the fruit. I would define it to be a little cookie-ish. Very good and will definitely make it again. Thank you for posting.

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Liz

Cooking Level: Intermediate

Home Town: San Mateo, California, USA

Living In: Queens, New York, USA

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Reviewed: Aug. 23, 2009

I made this with blueberries only, mixed with a dash of sugar, and it is perfect!

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Jennifer

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2009

I'm not too familiar with making pie or cobbler, but this recipe is too simple to mess up, and too delicious to pass up! I followed the recipe exactly, except for the cherries (I didn't have any on hand), and it turned out wonderfully. I'll make this again, any time I have a good excuse!

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COURTNEYB228

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Reviewed: Jul. 30, 2009

Pretty good, different from other cobblers. I used 6 fresh peaches, peeled and sliced and about 3/4 can of cherry pie filling I had leftover. I buttered an 8" x 12" glass baking dish, piled in the peaches and dropped spoonfuls of cherry pie filling on top. I sprinkled about 1/8 cup brown sugar on top of the fruit, and then sprinkled with cinnamon. (Next time, I think I'll add some cinnamon to the flour mixture too for added flavor.) The crust on top was about 1/2" to 3/4" thick when baked and had a crispy top layer to it. The fresh peaches and cherry filling gave it a tart/sweet taste which I liked. I had to bake longer, probably 20-25 minutes longer and cover with foil because it was getting too brown - the crust "looked" done, but wasn't in the middle. Had some with vanilla ice cream.

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anne

Cooking Level: Expert

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Reviewed: Jul. 19, 2009

I made this cobbler last night with about 5 cups of blackberries from my mom's backyard and it was a hit! I added some sugar to the fruit since it was a little tart, and baked it in an oval 1-1/2 quart casserole dish, but only had to bake it for maybe 7 extra minutes to make sure the crust was completely done. I also didn't have vanilla extract (didn't realize I had run out!), and it was still great. There's still a whole lot of blackberries, so I can't wait to make this again!

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Courtney K

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Reviewed: Jul. 7, 2009

I haven't made very many cobblers but I made this one last night and it was so delish! I used apples, plums, peaches, and blueberries, as that was all that I had on hand. I followed the recipe exactly, other than leaving out a few fruits, and it was great! Had a wonderful tart and sweet flavor and was a fantastic way to get rid of some extra fruit that I didn't want to go bad. Very easy and quick to make as well! UPDATE: In my previous review I forgot to add that I did end up having to bake this longer than the suggested 30 mins. I made 1 large and 1 small casserol dish and baked them together, so that could have been the issue. I just watched it and when it was golden on top I took it out. I would say I baked it for about 20 more mins, so maybe about 50-60mins totally (using an electric oven and in the summer, which could have also been an issue).

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ShannyBanany

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 19, 2009

Really good. I tossed the fruit in real maple syrup and added hazelnut extract to the topping. I used cherries and apples. I'm excited to try different variations.

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jun. 18, 2009

This was so good and easy. I made it ahead of time and popped it in the oven as we were sitting down to dinner. I loved it. I used pears, apples, and blackberries b/c that was what I had on hand. I tossed the pears and apples with sugar and cinnamon before putting them in the dish and I added 1/4 tsp. of almond abstract to the batter. I am making it again tomorrow night and can't wait!!

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KELLYRAE94

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Dallas, Texas, USA

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Reviewed: Jun. 12, 2009

First time making cobbler, so glad i chose this recipe:) I made with plums and apples and it was absolutely gorgeous not to sweet, just right! Thanks for a great recipe, definately a keeper:)

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Kahmichael

Cooking Level: Beginning

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Reviewed: Oct. 12, 2008

I've tried several cobbler recipes from different cookbooks & I like this one the best. I actually used a variety of fruit - peaches, blueberries & nectarines - and just made sure the quanity was the same as the recipe called for. The results were great.. add a little ice cream and my hubby was VERY happy!

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Kristy

Cooking Level: Intermediate

Home Town: Sheridan, Wyoming, USA

Living In: Chino, California, USA

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Reviewed: Oct. 5, 2008

This is an easy, versatile recipe that I will make again. I used 1 cup of blueberries, 2 cups of nectarines and 2 cups of yellow plums, so I had 1 cup over the recommended amount, but I think this was OK. My only complaints are that it was slightly too tart and a bit underdone just underneath the top part of the batter. So, there are several things I would change next time: 1) Use a shallower pan (I think the 8x8 pan I used was too deep to allow it to cook properly all the way through); 2) Stick a toothpick as far down as possible to check doneness (I pulled mine out at 40 minutes but it still wasn't totally done underneath); and 3) If you have ANY fruit that is the slightest bit tart, add more sugar. In my case it was just my 1 cup of blueberries that was tart; I thought the very sweet nectarines and plums I had would have made up for the tart blueberries, but they didn't.

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MEL

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Reviewed: Sep. 28, 2008

LOVED it! Like someone else, before I poured on the batter mixture, I sprinkled some ground cinnamon and pure maple sugar on the apples (could probably use a bit of pure maple syrup if you can't find maple sugar. I found mine in Door County, WI). I used 4 apples and 1 pear. A perfect combination of fruit and bread/cobbler! I look forward to making with other kinds of fruit.

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Bethanne

Cooking Level: Expert

Home Town: South Daytona, Florida, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 21, 2008

Wonderful! I didn't have any peaches so I omitted them and instead used 2 types of apples, and a 3 berry mix (raspberry, blueberry and marion berries). I made double the batter mix as suggested by other reviews. This was a big hit at my dinner party!

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auntbuggy

Cooking Level: Intermediate

Home Town: Grand Junction, Colorado, USA

Living In: Brielle, New Jersey, USA

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Reviewed: Sep. 13, 2008

Mmmmm! I used all peaches. This was so easy to make and even easier to eat!! My husband and I ate almost the entire pan in one morning! I added about 2 tbs of brown sugar and a bit of cinnamon and nutmeg to the batter. I had to bake mine a lot longer than 30 minutes, though. Delicious!

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ABCT77

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 29, 2008

We LOVED this recipe... even my super picky kids have been asking for it every day since I made it. I used a combo of peaches, pears, apples, and some blueberries. It was awesome served with ice cream. Thank you

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MOONYOHOS

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Reviewed: Jul. 27, 2008

This recipe is great in its simplicity; the batter is sweet, spongey & cake-like - you should only just cover the fruit with a thin layer of batter or else it'll take a very long time to bake. This is what happened with me - I used a 9" round pan and ended up baking for an hour instead of 30 min because the batter was still runny/raw. It probably would've been fine if I'd used a 13"x9" dish instead, so everything was spread out. I used frozen peaches, plums, and strawberries - it turned out very sweet. Maybe a more contrasting array of fruits would be better for next time, to cut the sweetness. It's a nice recipe for something to do with an abundance of overripe fruit.

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Diana

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: San Francisco, California, USA

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