Ingredients
Method
- Prepare Oven and Dish: Preheat your oven to 375°F (190°C). Place the ½ cup of butter in a 9x13-inch baking dish and put the dish in the oven to allow the butter to melt completely while it preheats.
- 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.
- 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!
- 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.
- Bake to Perfection: Bake for 45-50 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
- 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