There’s nothing quite like a warm, bubbling fruit cobbler straight from the oven. This Easy Fruit Cobbler is one of those magical “dump-and-bake” recipes that never fails — even for beginner bakers. Juicy fruit, a buttery, golden biscuit-like topping, and minimal effort. It’s the ultimate weeknight dessert or last-minute crowd-pleaser.
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Serve it warm with a big scoop of vanilla ice cream for that perfect sweet-tart contrast. Whether you use canned, fresh, or frozen fruit, this cobbler adapts beautifully.
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When we made this, we did not have self rising flour nor backing powder so we used the arrowroot and baking soda alternative. We also just mixed in the fruit and juice into the batter then crumbled dark brown sugar over the top before baking. The baking time did take a little longer than the original recipe advised.
Ingredients
- ½ cup (113 g or 1 stick) butter
- 1 cup (125 g) self-rising flour
- 1 cup (200 g) sugar
- ¾ cup (180 ml) milk
- 1 × 15 oz (425 g) can fruit in light syrup or juice
(or approximately 12 oz / 340 g of any other fruit, do not drain)
Instructions
- Preheat oven to 350°F (180°C).
- Place the butter into a 9 × 9 inch (23 × 23 cm) pan and put the pan into the oven while it preheats. This melts the butter and greases the pan to prevent sticking.
- In a bowl, mix together the self-rising flour, sugar, and milk until smooth.
- Once the butter is fully melted and the oven is preheated, pour the flour/sugar/milk batter into the pan over the melted butter.
- Spoon the undrained fruit (or pie filling) evenly over the batter.
- Sprinkle extra sugar or cinnamon-sugar on top if desired.
- Bake for approximately 30–45 minutes or until the top is golden brown and the biscuit/cake portion is cooked through.
- Start checking at 30 minutes.
- Baking time varies depending on the type of fruit and whether it is fresh, canned, or frozen.
Notes
- If using frozen fruit, no need to thaw first.
- For fresh or frozen fruit, start with 1½–2 cups (about 225–300 g) and adjust to taste.
- Double the entire recipe if using a 9 × 13 inch (23 × 33 cm) pan.
- Spreading the fruit over the top gives more fruit in the edge pieces.
- No self-rising flour? Substitute with:
1 cup (125 g) all-purpose flour + 1½ tsp (7 g) baking powder + ¼ tsp (1.5 g) salt.
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