Best 6 Any Fruit Cobbler Recipes

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Are you craving a delectable dessert that's bursting with fruity goodness? Look no further than the Any Fruit Cobbler! This versatile dish is a symphony of flavors, textures, and aromas, featuring a medley of your favorite fruits enveloped in a golden-brown, crispy crust. Whether you prefer the tangy sweetness of berries, the juicy burst of peaches, or the classic comfort of apples, this cobbler adapts effortlessly to your taste preferences. With its simple preparation and endless variations, the Any Fruit Cobbler is perfect for any occasion, be it a cozy family gathering, a festive potluck, or a delightful treat to indulge in on your own. Embark on a culinary journey as we explore three enticing recipes that showcase the versatility of this classic dessert: a classic fruit cobbler with a flaky biscuit crust, a gluten-free version for those with dietary restrictions, and a unique skillet cobbler that adds a rustic charm to your dessert repertoire.

Here are our top 6 tried and tested recipes!

ANY FRUIT FAST FAT FREE COBBLER



Any Fruit Fast Fat Free Cobbler image

This fabulous dessert is 3 WW points a serving and can be made with fresh, canned, or frozen fruit. It is adapted from a recipe in the "More With Less Cookbook." Incredibly easy to make, I fall back on this when unexpected company comes for dinner.

Provided by ladypit

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup white sugar
1/2 cup flour
1/2 cup skim milk
1 teaspoon baking powder
1/4 teaspoon salt
2 cups of your favorite fruit, for cobbler

Steps:

  • Combine all of the ingredients except the fruit in a bowl.
  • Pour it into an 8x8 pan coated with cooking spray.
  • Add the fruit right on top.
  • The crust will come up over the fruit and cover it.
  • Bake in a 350 degree oven for 40 minutes.

MAMA'S SOUTHERN BLACKBERRY (OR ANY FRUIT) COBBLER



Mama's Southern Blackberry (or any Fruit) Cobbler image

As southern as they come! Just smelling it makes a person talk with a southern drawl! This is my mama's own old fashioned cobbler recipe. My dad and my husband call it "This Ain't No Lazy Woman's Cobbler" (referring to those easy dump in kind), but you won't find one that tastes better! Honestly, it's not difficult even though...

Provided by Kathleen Hagood

Categories     Fruit Desserts

Time 1h

Number Of Ingredients 13

4 c fresh blackberries
1 1/2 c water (you may need less if your berries or other fruit are really juicy. mine are home grown, and we've had a drought for a few years.)
1 1/2 c sugar (adjust sugar when changing fruit.)
1/2 tsp cinnamon (optional) (i don't always use it for blackberry.)
DOUGH
3 1/4 c all purpose flour
3/4 tsp salt
1 1/2 c crisco or lard (when i was a child, she used lard.)
1 1/4 c milk
FOR THE TOP CRUST
6-7 Tbsp butter
1/2 c sugar to sprinkle on the top crust
--------- cinnamon or nutmeg to sprinkle on top of crust

Steps:

  • 1. Mix flour and salt. Using pastry cutter, cut shortening into flour. Once it becomes a meal texture, add the milk and stir together.
  • 2. Mix fruit, 1 1/2 cups sugar, and 1 1/2 cups water in saucepan and bring to boil. Turn down to simmer while you roll some dough into dumplings.
  • 3. Begin with about 1/4 of the dough. On floured surface, roll dough to about 1/4 inch thickness (or less). Cut into 1-inch pieces and drop into berry mixture. Allow to cook a minute before stirring down and adding more dumplings. You may need just a bit more of the original dough for dumplings. Once it has a good mixture of dumplings and juice, remove from heat. You want this to still be a little juicy. Please remember that your bottom crust will absorb some of the juice.
  • 4. Split the remaining dough into near halves. If one side has slightly more, save it for last. Roll out first half. Spray Pam into bottom of glass 13 X 9 pan. Place rolled out crust into bottom of pan. (Don't cover sides.) If crust tears, it's okay, you can piece it together for the bottom of the dish.
  • 5. Pour berry mixture on top of bottom crust.
  • 6. I usually roll out all of my dough on wax paper, but for this step, I always do. Roll out the remaining dough into a rectangular shape larger than the 13 X 9 dish on floured wax paper. When it's large enough, use the wax paper to turn the top crust onto the cobbler. If an area tears, you can tear off some of the extra to cover the tear. If some areas go beyond the dish, work them into the dish. The top crust is yummy, flaky goodness, and extra is always a good thing.
  • 7. Cut up the butter and spread out pieces all over the top crust. Sprinkle with sugar and cinnamon or nutmeg.
  • 8. Bake at 350 degree oven for 30-35 minutes or until nicely browned. This is delicious served with real whipped cream or vanilla ice cream or just by itself.

EASY, FOOLPROOF COBBLER (FOR ANY FRUIT)



Easy, Foolproof Cobbler (For Any Fruit) image

Make and share this Easy, Foolproof Cobbler (For Any Fruit) recipe from Food.com.

Provided by mewack

Categories     Dessert

Time 1h5m

Yield 9 pieces, 9 serving(s)

Number Of Ingredients 4

1 1/2 cups flour
1 1/2 cups sugar, plus a bit more for sprinkling
3/4 cup unsalted butter, melted
4 cups fresh fruit, peeled and cut into chunks

Steps:

  • Combine the flour and sugar.
  • Add the butter, mixing as you go, until the mixture forms a soft dough. It can be slightly crumbly, but you want it to hold together when you squeeze it.
  • Spray a 9x9 baking dish with non-stick cooking spray.
  • Put the fruit in the dish - you will probably need about 4 cups of berries or chopped fruit. You want to create a thick layer that comes about two inches up the sides.
  • If the fruit is particularly tart, sprinkle with a light layer of sugar. If the fruit is soft and sweet, you don't need it.
  • Take the dough by the handful and pat it into disks that are about 1/4-inch to 1/2-inch thick. Lay them on top of the fruit, continuing with the patties, until it is covered.
  • Bake the cobbler at 350 degrees for about 45-50 minutes, until the crust is light golden brown. Let cool slightly, then serve with ice cream.

ANY FRUIT COBBLER



Any Fruit Cobbler image

Make and share this Any Fruit Cobbler recipe from Food.com.

Provided by LMillerRN

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups fruit
1/2 cup sugar
3/4 cup flour
2 teaspoons baking powder
1 dash salt
1/2 cup margarine or 1/2 cup butter
3/4 cup milk
1/2 teaspoon vanilla

Steps:

  • Melt margarine in a 8 X 8 pan.
  • Mix together sugar, flour, baking powder,salt and milk.
  • Spread fruit over batter.
  • Do not stir.
  • Drizzle with vanilla.
  • Bake at 350 for 50 minutes to 1 hour.

MAGIC PEACH COBBLER (OR ANY FRUIT)



Magic Peach Cobbler (or any fruit) image

This recipe is for peach cobbler, but you can substitute the peaches with other fruit - just drain juices off and adjust sugar if needed.

Provided by Traci Coleman

Categories     Fruit Desserts

Number Of Ingredients 7

1 stick margarine or butter
1 c sugar
1 c flour
1 1/2 tsp baking powder
3/4 c milk
1 3/4 c sliced peaches
1 c sugar

Steps:

  • 1. Melt margarine or butter in 9"x5" pan. Mix 1 cup sugar, flour, baking powder and milk in a bowl. Pour into pan over the margarine/butter, but do NOT stir.
  • 2. Add peaches on top of the batter. Sprinkle remaining sugar over the peaches.
  • 3. Bake 30 minutes at 350.
  • 4. Insert toothpick in cobbler and it is done when toothpick comes out clean.
  • 5. Note: May substitute other fruit for peaches. Drain any juice off and adjust sugar as needed.

FRUIT COBBLER WITH ANY FRUIT



Fruit Cobbler With Any Fruit image

You can use any fruit (or combination) to make this biscuit-topped cobbler. Just be sure to adjust the amount of sugar depending on whether your fruit is more sweet or tart. For example, blueberries, peaches, sweet cherries and pears tend to need less sugar than more acidic raspberries, sour cherries, plums and cranberries. Start with a few tablespoons and go up from there, tasting as you go. For the most tender biscuits, be sure to let the dough chill before baking.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 12

1 3/4 cups/220 grams all-purpose flour
1/4 cup/50 grams granulated sugar
1 tablespoon/12 grams baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
6 tablespoons/85 grams cold unsalted butter, cubed
1/2 cup/118 milliliters buttermilk
1/4 cup plus 1 tablespoon/75 milliliters heavy cream
10 cups mixed fruit, such as peaches, blueberries or blackberries
3 tablespoons to 2/3 cup/38 to 133 grams granulated sugar, to taste
3 tablespoons/36 grams minute tapioca
1 tablespoon/15 grams turbinado or raw sugar

Steps:

  • Place a piece of parchment paper on a small rimmed baking sheet or large plate.
  • In a food processor, pulse together flour, granulated sugar, baking powder, baking soda and salt. Pulse in butter just until mixture looks like small pebbles. Drizzle in buttermilk and cream, and pulse just to combine.
  • Transfer to a lightly floured surface and pat dough together, incorporating any stray or dry pieces. Using a spoon, scoop off 2-inch pieces of dough and roll into balls (you should end up with about 10). Transfer dough to baking sheet or plate and flatten balls to 3/4-inch thick; wrap with plastic and chill for at least 20 minutes, and up to 8 hours.
  • Meanwhile, heat oven to 350 degrees. In a large bowl, toss together fruit, sugar to taste, and tapioca. Let sit for 20 minutes to hydrate tapioca, then scrape into a 2 1/2-quart gratin dish or 9-by-13-inch baking pan.
  • Top with biscuits, then brush biscuit tops with remaining 1 tablespoon cream. Sprinkle with turbinado sugar, and bake until dark golden on top and fruit is bubbling in the middle, about 1 hour, rotating halfway through. Let cool for at least 30 minutes before serving.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 16 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 264 milligrams, Sugar 30 grams, TransFat 0 grams

Tips:

  • Choose the right fruit: Use a variety of fruits for a more flavorful cobbler. Fresh, frozen, or canned fruits can be used.
  • Sweeten to taste: The amount of sugar you add will depend on the sweetness of your fruit. Taste the fruit before adding sugar, and add more to taste if needed.
  • Thicken the sauce: If you want a thicker sauce, add a cornstarch slurry (equal parts cornstarch and water) to the boiling fruit mixture. Stir until thickened.
  • Make a biscuit or cobbler topping: A biscuit or cobbler topping is a classic way to finish off a cobbler. You can use a pre-made mix or make your own from scratch.
  • Bake until golden brown: The cobbler is done baking when the topping is golden brown and the fruit is bubbling.

Conclusion:

Any fruit cobbler is a delicious and easy dessert that can be enjoyed by people of all ages. With a variety of fruits to choose from and simple ingredients, you can create a cobbler that is perfect for any occasion. So next time you're looking for a sweet treat, give any fruit cobbler a try. You won't be disappointed!

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