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Cobbler Made With Simple Ingredients From Your Pantry

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Warm peach cobbler with vanilla ice cream and a touch of homemade whipped cream

Warm peach cobbler with vanilla ice cream and a touch of homemade whipped cream

Store-Bought Vs. Homemade Cobbler

If you've ever tried frozen fruit cobbler from the grocery store, you know that it comes out of the packaging looking like fruit filling with a flat pie crust on top. Sure, it'll fill your cravings, but it's pricey, and worst of all, nothing like Grandma used to make. Why not make your own instead?

Try this recipe and find out how good homemade cobbler can be.

Homemade cobbler cooling after baking

Homemade cobbler cooling after baking

Supplies

Specialized equipment is not needed to put this simple dessert recipe together. You will need:

  • Medium mixing bowl
  • 2 knives
  • Measuring spoons
  • Measuring cup
  • Round oven-proof baking dish (around 8 1/4 by 1 3/4 inches)

You can use any oven-proof pan that serves the purpose like a Pyrex or Corning ware bowl (1.5–2 quart) or a deep dish disposable aluminum pan. Use a dish that's deeper than a pie pan for the best results. No lid is needed.

I used 2 cans of drained peaches, reserving 1/2 cup of the liquid for use in the recipe.

I used 2 cans of drained peaches, reserving 1/2 cup of the liquid for use in the recipe.

Ingredients

For the biscuit topper:

  • 1 cup all-purpose flour, sifting is optional
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter or margarine
  • 1 egg, slightly beaten
  • 1/4 cup whole or 2% milk

For the peach filling:

  • 1 1/2 tablespoons cornstarch
  • 1/2 teaspoon cinnamon, nutmeg, or mace
  • 1/2 cup brown sugar
  • 1/2 cup water or drained juice from the canned fruit
  • 1 tablespoon lemon juice, fresh or store-bought
  • 1 tablespoon butter or margarine
  • 2 cans sliced peaches or 4 cups of fresh fruit
Ice cream makes this dessert even better!

Ice cream makes this dessert even better!

Instructions

  1. Make the biscuit topper: In a medium mixing bowl, combine 1 cup of flour, 2 tablespoons sugar, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  2. Using 2 knives, cut in the 1/4 cup of butter until the mixture looks like coarse crumbs.
  3. Combine the 1/4 cup of milk and the slightly beaten egg in a mixing cup and pour over the flour mixture all at once.
  4. Stir together until just moistened and set this mixture aside.
  5. If using canned peaches, drain the liquid and save 1/2 cup to use in place of the water. Set the drained fruit aside until the filling is thickened using steps 6-7. (You can also use 4 cups of sliced, fresh peaches instead of canned.)
  6. Cook and stir the 1 1/2 tablespoons of cornstarch, 1/2 teaspoon ground spice, 1/2 cup of brown sugar, and the water (or peach juice) together in a saucepan over medium heat until it thickens.
  7. To the mixture, add 4 cups of peaches (or 2 cans, drained), 1 tablespoon of lemon juice, and 1 tablespoon of butter, and cook until the peaches are hot (about 5 minutes).
  8. Pour the hot fruit mixture into the oven-proof baking dish.
  9. Spoon the biscuit topper over the fruit making 6 mounds of dough over the hot filling.
  10. Bake at 400°F for 20 to 25 minutes until the biscuit topper is golden brown. Serve warm with ice cream or whipped topping, if desired.
I prefer my peach cobbler with ice cream and whipped cream.

I prefer my peach cobbler with ice cream and whipped cream.

Blueberry Cobbler Variation

When blueberries are in season, pick up a quart or pick a peck and use these kitchen-friendly instructions to make your cobbler out of fresh fruit.

Still warm, this blueberry cobbler is ready for ice cream and whipped cream on top.

Still warm, this blueberry cobbler is ready for ice cream and whipped cream on top.

Blueberry Cobbler Recipe

  1. Use 1 pint of fresh blueberries or drain a 15-ounce can of blueberries reserving 1/2 cup of the syrup for the filling. Set aside.
  2. Blend 2 tablespoons of cornstarch with 1/2 cup of sugar and 1/2 cup of water or use the 1/2 cup of the reserved syrup in a saucepan and cook over medium heat until the mixture thickens and begins to bubble.
  3. Add the drained or fresh blueberries, 1 tablespoon of lemon juice, and 1 tablespoon of butter, and cook until the berries are hot (about 5 minutes).
  4. Pour the hot fruit into a baking dish and cover it with the biscuit topper from the recipe above.
  5. Bake at 400°F for 20 to 25 minutes until golden brown on top.
  6. Serve warm or cold, plain or with ice cream and whipped topping.

Biscuit Topper Shortcut

When time is short, it's okay to use a ready-made refrigerated pie crust for the topper. The texture will be a little different, but it still tastes really good.

I use a special cookie cutter, depending on the season, to cut out shapes in the dough. On Valentine's Day, I use a heart-shaped one. You can also make a crust on the bottom of the baking pan as well as the top of the fruit filling. Sprinkle a small amount of sugar mixed with cinnamon over the top crust to make the pie crust substitute a bit tastier.

You can also substitute two cans of prepared pie filling for the fruit portion to really speed things up.

Tell your family to save room for dessert tonight because they're in for a treat!

© 2022 Peg Cole