Easiest Ever Fruit Cobbler Recipe - Allrecipes.com
Easiest Ever Fruit Cobbler Recipe
  • READY IN 45 mins

Easiest Ever Fruit Cobbler

Recipe by  

"This is the quickest, easiest and best ever cobbler versatile enough for any canned fruit. We like it best with peaches. Serve warm. Best topped with vanilla ice cream!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
  2. Stir together peaches and juice with melted butter. Pour into prepared pan. In a small bowl mix flour, sugar and salt. Stir in milk. Pour mixture over peaches.
  3. Bake on bottom rack of preheated oven 15 minutes, or until lightly browned, then move to top rack for 20 minutes more. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2003

My 73-yr-old boss gave me almost this exact same recipe (except w/ flour and baking powder, not self-rising flour, and no salt either) when I complained that I couldn't make cobbler. It comes out delicious every time, works just as well with fresh fruit as with canned, and I even tried it with a jar of cherry preserves, and it was great! If you make this, people will think you know how to cook even if you don't. I also like to sprinkle granulated sugar over the top about 10 minutes before it comes out of the oven. Watch out for spilled fruit syrup on the oven bottom though-- either scale down your recipe to fit your pie pan, or protect your oven with tinfoil.

Most Helpful Critical Review
Mar 14, 2011

We followed the directions exactly and the flour, sugar, salt & milk mixture sunk to the bottom of the dish and "gummed up". It was a mess.


56 Ratings

Mar 22, 2008

This recipe is super easy and quick. I used Lite Peaches and Fat-free milk and it turned out delicious. I also did not have self-rising flour, so I used all-purpose flour with 1 1/2 tsp baking powder and 1/2 tsp of salt.

Aug 04, 2006

I A couple notes ...this can be adapted for any fruit you like , but we prefer the peach , or fresh berries (sugared in their own juice ). It is VERY easy to adjust the size , simply double or triple everything except your butter , the butter is merely portioned for the size of the pan. also , if you reduce the butter too much , you will lose that slightly crispy buttery edge that is so much a part of this recipe(the butter is SUPPOSED to puddle up a little around the edge when the batter is added ) If you're looking for a low fat , low calorie recipe , this wont be it & trying to make it so wont result in a good dessert, but if you want to splurge a little now & then , give it a try! Finally , aside from ice cream , nearly everyone I serve prefers this warm with a little milk poured over the top .

Jul 13, 2009

OH MY GOSH, I would give this 10 stars if I could! I doubled the recipe and baked in a 13X9 pan. I used 4 15 oz cans of peaches in heavy syrup, drained the syrup off of 2 cans but not the other two. Used 2 sticks of real butter melted and mixed in with the peaches, and poured the flour/sugar/milk mixture over all, but poured heavier around the edges as suggested by another reviewer. I was not real clear on the bottom/top oven rack thing, so I actually placed my middle rack in the lowest position, and left the top rack in the highest position. I baked it on the lowest rack for about 20 minutes or so, until it had started to 'set up' and just started to brown a little. Then I took it out and sprinkled some cinnamon and sugar over the top and placed it back in the oven on the top rack. I baked it until it set up pretty good (about another 20-25 minutes) I actually used the toothpick test in the dough (crust) on top and it came out clean (thought it might not because of the nature of the *moist* crust, but it did) Took this to work today and served warm with vanilla ice-cream everyone loved it (even one girl who doesn't even like peaches said SHE liked it!) If you like peach cobbler, PLEASE try this!!! YUMMO and EASY too!!!!!

Oct 08, 2003

This is very, very good! It's not too sweet. And the batter comes out moist. In fact, when I first took it out, I wasn't sure is was done. Because all I've ever had was my mom's cobbler, and I NEVER liked it. Her's was dry, very dry, like she made a cake and added fruit, blech (sorry mom). I think this might be good served with cream, or vanilla ice cream. If this is what fruit cobbler is supposed to taste like, I'll be making it often. Yum!

Jul 17, 2006

I don't understand why this is not rated 5 star! It is just like my Southern grandma made when I was young and I have been trying to duplicate her peach cobbler for years! if you wan't TRUE Southern peach cobbler....this one is it. The batter works great for blackerry cobbler too.

Jun 20, 2012

This is the recipe, those of us from Tn call "Cupa, cupa, cupa " because you use a cup of sr flour, sugar, and milk. The way we do it here is...melt stick of butter in microwave in baking pan. Then put flour and sugar in med. bowl stir with wire whisk to break up flour then whisk in milk you will have a wet batter. Pour batter in pan with butter don't mix then pour fruit don't mix crust will rise to the top during baking. We don't add the salt and we bake it in a 375 degree oven for about 30 to 35 min. or until golden. Serve warm with vanilla ice cream


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  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 66.4 g
  • 21%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 460 mg
  • 18%

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

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