Southern Fruit Cobbler Recipe – Sweet & Simple Delight

Picture this: a rainy Portland evening, the kind where you just want to curl up with something warm and comforting. That’s when I first threw together this Southern fruit cobbler, and let me tell you, it’s been love ever since. I’m Ava, your go-to gal at QuickDishRecipes.com, where I share quick, flavorful recipes that blend my Mexican heritage with global vibes. This cobbler is a nod to my partner Jamie’s Southern roots, with a few of my signature twists (hello, extra vanilla!). It’s so easy, even I—queen of burnt cookies—can’t mess it up. Plus, it’s got gluten-free options for Jamie, despite our cat Cilantro’s attempts to “help” in the kitchen.

Grab some berries or whatever fruit’s in season, and let’s whip up this cozy, crowd-pleasing dessert. Your kitchen’s about to smell like pure happiness.

Why This Southern Fruit Cobbler Is My Go-To

This cobbler is my kind of recipe: quick, forgiving, and perfect for my tiny apartment kitchen. It takes less than 15 minutes to prep, and you don’t need to be a baking pro to nail it. Fresh blackberries from the farmers market? Perfect. Frozen berries in January? Just as good. You can even swap in peaches or apples—check out my peach cobbler with cake mix for a similar vibe. The first time I made this, I used way too much sugar and salted butter by mistake. Total flop, right? Nope! My friends still devoured it, proving this recipe is practically bulletproof.

Ingredients for Southern Fruit Cobbler

Here’s what you need for this easy dessert. I’ve included substitutions because I’m all about working with what you’ve got.

• 4 cups mixed berries (fresh or frozen; I love blackberries, blueberries, and raspberries. Peaches or apples work too!)
• 1 cup granulated sugar (divided; use ¾ cup for the filling if you prefer less sweet)
• 1 tablespoon lemon juice (lime juice is my go-to swap for that zesty kick)
• 1 teaspoon vanilla extract (I use 2 tsp because bland desserts aren’t my thing)
• 1 cup all-purpose flour (try a 1:1 gluten-free blend for Jamie’s sake)
• 1 teaspoon baking powder
• ¼ teaspoon salt (skip if using salted butter)
• ½ cup unsalted butter (melted; coconut oil for dairy-free)
• ¾ cup milk (almond milk’s my backup)
• 1 tablespoon coarse sugar (optional, for a sparkly top)

Substitutions I’ve Tried:

• Honey instead of sugar (use ⅔ cup).
• Frozen berries? Add 5 minutes to baking time.
• No citrus? Try a splash of orange juice or check my carrot juice recipe for fresh ideas.

How to Make Southern Fruit Cobbler

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Serves: 6-8 (or 4 if you’re as greedy as me)

Step 1: Preheat and Prep

Set your oven to 375°F (190°C) and grease an 8×8-inch baking dish. I use my cast iron skillet for crispy edges. Once, I forgot to grease the pan—big mistake. Don’t be like me; it’s a pain to clean!

Step 2: Mix the Fruit Filling

Toss your berries with ¼ cup sugar, lemon juice, and 1 teaspoon vanilla in a bowl. Tart berries? Add a bit more sugar. Spread this into your greased dish. Smells like summer already, doesn’t it?

Step 3: Make the Batter

In the same bowl (fewer dishes, yay!), whisk flour, baking powder, salt, and remaining ¾ cup sugar. Stir in melted butter and milk until just combined. Lumpy batter? No stress—it’ll work out. Pour over the fruit, spreading gently.

Step 4: Add a Crunchy Topping

Sprinkle coarse sugar on top for that bakery-style crunch. It’s a game-changer I wish I’d known sooner.

Step 5: Bake It

Bake for 40-45 minutes until golden and bubbly. Frozen fruit might need 50 minutes. Test with a toothpick; if it’s clean in the batter, you’re set. Cool for 10 minutes if you can resist.

Step 6: Serve and Enjoy

Scoop into bowls and top with whipped cream or ice cream. I’m team ice cream for that melty, saucy goodness. Jamie loves coconut whipped cream for a gluten-free twist. Craving another creamy treat? Try my 100-calorie blueberry ricotta cake.

Troubleshooting Tips (I’ve Been There)

• Soggy crust? Toss fruit with a tablespoon of cornstarch.
• Flat batter? Check your baking powder’s expiration date.
• Too sweet? Use 2 tablespoons sugar in the filling for ripe berries.
• No berries? Try canned peaches or check my caramel apple puff pastry for inspiration.

Why This Recipe Works for Busy Nights

This cobbler is a lifesaver when I’m short on time but want something special. It’s a one-pan wonder, so cleanup’s a breeze. Prep the fruit filling ahead and add the batter when ready to bake. Leftovers keep in the fridge for 3 days—reheat at 350°F for 10 minutes. Need more quick ideas? My easy chicken dishes for dinner are perfect for busy nights.

A Little Story Behind This Cobbler

I made this for a Georgia potluck with Jamie’s family, and let me tell you, I was sweating. Southerners don’t mess around with cobbler! I sneaked in a pinch of cumin for warmth, and it was a hit—Jamie’s grandma even asked for the recipe. Now, every bite reminds me of that summer night, fireflies glowing, and everyone digging in for seconds.

Make It Your Own

This cobbler’s your playground. Add fresh basil or mint, like in my grilled peach blueberry salad. Want a Mexican twist? Sprinkle in cinnamon or chili powder. Kids can sprinkle the sugar for fun. Gluten-free? Use that 1:1 flour blend. What fruit do you love in cobbler? Share in the comments—I’m curious!

Storing and Reheating

Store leftovers in the fridge for 3 days or freeze for 2 months (wrap well). Reheat at 350°F for 15-20 minutes to keep the crust crispy. Microwave if you must, but it’ll soften the top.

Final Thoughts

This Southern fruit cobbler is proof you don’t need fancy skills to make something amazing. It’s quick, forgiving, and pure comfort in every bite. Perfect for weeknights or gatherings, it’ll have everyone asking for more. Try my blueberry oatmeal bars for another berry-packed treat. What’s your favorite dessert hack? Drop it below—I’m all ears!

I’m Ava, a recovering corporate marketer who traded spreadsheets for spatulas after a life-changing trip through Southeast Asia. Now I write for QuickDishRecipes.com, creating recipes that blend my Mexican heritage with international flavors—all designed to get you fed well in 30 minutes or less. When I’m not racing against the clock in my tiny Portland kitchen, you’ll find me at the farmers market or experimenting with new ways to make healthy food actually taste exciting. I believe that cooking should be quick, fun, and always end with everyone asking for seconds.

Southern Fruit Cobbler

This Southern Fruit Cobbler recipe is a simple and versatile dessert that is perfect for any occasion. The recipe is designed to be quick, with a prep time of just 15 minutes and a total time of about an hour. It features a unique technique where butter is melted in the baking dish first, and the batter is poured over it before adding the fruit, which creates a rich, cake-like topping that bakes up and around the fruit filling.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Dessert

Cuisine: American, Southern

Calories: 285

Ingredients Method Notes

Ingredients

  

For the Fruit Filling:

• 6 cups mixed fruit fresh or frozen (berries, peaches, or apples work perfectly)
• ¾ cup granulated sugar adjust based on fruit sweetness
• 2 tablespoons cornstarch or all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon

For the Cobbler Topping:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup whole milk or buttermilk for extra tang
• ½ cup 1 stick unsalted butter
• ¼ teaspoon almond extract optional, but recommended

Method

 

1. Prepare Oven and Dish: Preheat your oven to 375°F (190°C). Place the ½ cup of butter in a 9×13-inch baking dish and put the dish in the oven to allow the butter to melt completely while it preheats.
2. Mix the Fruit: In a large bowl, gently combine the fruit, ¾ cup sugar, cornstarch, lemon juice, vanilla, and cinnamon. Let the mixture sit for about 10 minutes for the flavors to meld.
3. Create the Batter: In a separate bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Stir in the milk and optional almond extract until just combined. A few lumps are okay – do not overmix!
4. Assemble the Cobbler: Carefully remove the hot baking dish with the melted butter from the oven. Pour the batter evenly over the melted butter. Do not stir. Spoon the fruit mixture evenly over the top of the batter.
5. Bake to Perfection: Bake for 45-50 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
6. Cool and Serve: Let the cobbler cool on a wire rack for at least 15 minutes before serving. This allows the fruit juices to thicken slightly.

Notes

• Substitutions: Swap sugar for ⅔ cup honey, use orange juice instead of lemon, or try canned fruit (drained) in a pinch. Check my caramel apple puff pastry for another fruit-based treat!
• Troubleshooting: Soggy crust? Toss fruit with 1 tbsp cornstarch. Flat batter? Check baking powder freshness. Too sweet? Use 2 tbsp sugar in filling for ripe berries.
• Make It Your Own: Add fresh basil or mint, like in my grilled peach blueberry salad. For a Mexican twist, sprinkle cinnamon or chili powder.
• Storage: Store leftovers in the fridge for 3 days or freeze for 2 months (wrap tightly). Reheat at 350°F for 15-20 minutes.
• Meal Prep Tip: Prep fruit filling ahead and add batter before baking. Pair with quick dinners from my easy chicken dishes collection.
• Gluten-Free: Use a 1:1 gluten-free flour blend—works like a charm for my partner Jamie.
• More Berry Ideas: Love berries? Try my blueberry oatmeal bars or blueberry ricotta cake for lighter treats.

Nutrition Information (per serving, based on 8 servings)

• Calories: 280 kcal
• Carbohydrates: 42g
• Protein: 3g
• Fat: 12g
• Saturated Fat: 7g
• Fiber: 3g
• Sugar: 28g

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