This is a one of the easiest cobbler recipes you will find. The flavors of summer and fall blend together beautifully in this rustic dessert.
This dessert sort of happened organically. I was at the store and there was this bag of cranberries, the first batch of the season, a few feet away there were peaches , the last batch of the season! Naturally I felt compelled to buy some of each and made this! Don’t worry if you cant find fresh fruits, it will taste great with frozen or canned ones. But if you happen to get fresh fruits go for it ‘coz it tastes so much FRESH-ER.
I make cobblers, crumbles and galettes quite often. These are easy to make and a great way to use up any extra fruit you have. Unlike pies and tarts these do not require that much attention. Miss the measurements a bit and it will still taste good. Unless you replace sugar with salt or leave it in the oven for an hour or longer there is very little that could go wrong .
This is a from scratch recipe that is perfect for a busy schedule. This dessert does not need much panning and can be made in a hurry or when unexpected company arrives. Mix everything together and place the pan in the oven while you get on with the rest of dinner. Just a hint – you will be showered with compliments if you serve it warm topped with a scoop of ice cream!
To Peel or Not
Usually fresh peach cobblers call for peeling the peaches first. Obviously peaches do not like the idea of being skinned. With most other fruits that share the peachy attitude a peeler will do the trick (ex.apples). Unfortunately a peeler is not the best tool here either. The easiest way is to immerse the peaches in boiling water for a minute or 2. Transfer to ice cold water to stop cooking. Take it out and the a skin will slide off the fruit with very little effort.
…. but ….
This method requires a large pot of boiling water, and a large pot of ice cold water … me think NOT.
Moments like these give rise to more profound thoughts … Why peel the fruit ???
The skin is pretty and any nutritionist will tell you that it is the most nutritious part of a fruit. So unless you are dealing with a heavily preservative coated fruit LEAVE THE SKIN ALONE. Just core and slice the fruit into ½ cm or so thick pieces.
Sometimes the lazy way is the best way 😉.
No fresh fruit?
Use canned or frozen of course. The recipe stays the same. It will not be a good idea to dump all the frozen fruit in to the hot buttered pan. Otherwise nothing changes. That said if you get a chance make this with fresh fruits … it does taste better.
Like to bake with fresh fruit? Try these recipes
On to the crust
I like to make the topping from scratch. Think of it as my way of quality control. But here are a few other ready made options that will work well
- Pancake batter – Mix in the same consistency as pancakes or a bit thicker with extra sugar.
- Frozen Biscuits – roll out and layer on top of the fruits. Sprinkle extra sugar on top.
- Puff pastry shells – Same as biscuit dough.
When you are done cooking the cobbler the age old dilemma resurfaces – What do I serve it with. Often times I dont get a chance to ponder it , the scoops and hands start attacking the pan as soon as it reaches the dinner tables. But wen the crowd more , lets say , civilized – try these …
- Topped with scoop of vanilla ice cream
- Topped with whipped cream
- With a generous dusting of cinnamon sugar
This is the most delicious and easy to make fruit cobbler recipe. Peaches and cranberries being the flavors of summer and fall together. The soft cookie like topping adds a lovely textural contrast .
- 6 Peaches Notes
- 2 C Cranberries
- ½ C Sugar Notes
- ¼ C Unsalted Butter
- ¼ C Unsalted Butter, Melted
- ½ C Sugar
- 1 C AP Flour
- 1 Tsp Baking powder
- 1 Tsp Vanilla Extract
- ¼ Tsp Salt
- ¼ C Milk
- Vanilla Ice Cream
- Whipped Cream
- Slice the peaches into ½ inch thick slices or cut into cubes.
- Cut ¼ C butter into small pieces and scatter in the 9 X 13 pan (or the pan being used )
Place the pan in the cold oven . Turn the oven to 350° F (175° C) and leave to preheat.
Melt ¼ C butter. To this add vanilla, 1 C flour , salt , sugar and baking powder.
- Stream the milk into this mix and stir to combine until all the flour is moistened. You will get a dough that is a bit softer than the cookie dough.
- Check the pan in the oven. When the butter has melted take it out. Swirl the pan to coat all the sides with melted butter .
- Spread the sliced peaches in the bottom of the pan. Sprinkle ½ C sugar evenly over it.
- Spread the cranberries over it evenly.
- Scoop the batter in small batches and dot all over the top of the fruits.
- If needed spread a little. The small gaps will fill as the batter spreads while cooking.
- Place in the oven and bake for 35 to 40 minutes or until the fruits turn bubbly and the tops have browned.
Remove from the oven and serve warm.
- 1 can contains about 3 -4 peaches. If using canned use about 2 . Drain one can and use the liquids from other.
- The amount of sugar in this recipe makes the cobbler mildly sweet. With these amounts you taste the more of the fruit than sugar. Adjust to your preference.
- Use raw or brown sugar.
- For a more even cake like topping , add more milk to the topping to make it into a thick batter. Drizzle over the fruits.
- The cooking time is for 9X13 pan. When using smaller/larger containers adjust the time accordingly.