All Season Fruit Cobbler

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A fruit cobbler is a great way to enjoy the fresh fruit of the season. This recipe is great because you can use any fruit you like – it’s perfect for any season. We made a blueberry peach cobbler, but you can use any fruit that’s in season or stored in your freezer.

All Season Fruit Cobbler

What you need:
For the Filling:

  • 8 cups (1200 g) fresh or frozen fruit
  • 1 tsp (8 g) cornstarch
  • 1/3 – 1/2 cup (70 – 100 g) Redpath Granulated Sugar (adjust according to taste and the sweetness of the fruit)

For the Cobbler:

  • 2 cups (190 g) all-purpose flour
  • 1/2 cup (100 g) + 1 tsp (4 g) Redpath Granulated Sugar
  • 1 tsp (11 g) baking powder
  • 1/2 tsp (7 g) baking soda
  • 1/2 tsp (9 g) salt
  • 2/3 cup (160 mL) buttermilk
  • 1/2 cup (113 g) butter, melted and cool

Prep Time: 15 minutes
Bake Time: 40 – 50 minutes
Yield: 10 servings

Chef’s Tips:

  • Serve the cobbler warm with fresh whipped cream or vanilla ice cream.
  • We used blueberries and peaches, but try other flavour combinations like strawberry & rhubarb, mixed berry, or apples & cinnamon.

How to prepare:
For the Filling:
1. Preheat oven to 400 °F (200 °C).

2. In a large bowl, combine fruit, cornstarch, and sugar. If using frozen fruit, let them sit for about 10 minutes to let them thaw a little and absorb more of the sugar.

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3. Place fruit in a 9×13″ pan, then bake until the fruit begins to release juices, 20 – 30 minutes.

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For the Cobbler:
1. While the fruit is in the oven, prepare the cobbler. In a large bowl, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt. Set aside.

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2. In a small bowl, combine buttermilk and melted butter, then set aside.

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3. When the fruit is done or nearly done cooking in the oven, add the wet ingredients to the dry ingredients. Mix until just combined, being sure not to over mix, otherwise the biscuits will end up a little dry. Note: It’s best to wait until the last minute to make your biscuits, as they taste best when baked almost immediately.

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FruitCobbler (8 of 17)

4. Using your hands, shape the dough into rounds, then place evenly over the hot filling, spacing about ½-inch apart. Sprinkle the top with the remaining teaspoon of sugar.

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5. Return to the oven and bake for 15 – 20 minutes, or until the topping is golden-brown. Let cool and serve warm or at room temperature, with a scoop of ice cream, whipped cream, or Greek yogurt, if you so desire.

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FruitCobbler (12 of 17)

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