Southern Fruit Cobbler

How Cobbler is supposed to be made, anything with a crust on it, is a PIE!

For a 9×13 baking dish/pan.  The measurements do not have to be exact, more is o.k. but not less, so that it does not come out too dry.


Fruit filling:

  • 3-4 cups of fresh or frozen fruit
  • 1 to 1 & a half c. of sugar
  • 1/2 c. butter


  • 2 c. flour
  • 2 c. sugar
  • 1 1/4 c. milk
  • 2 tsp. baking powder


In a 2 quart sauce pan, add fruit, sugar and butter.  Bring to a slow boil and cook till sugar is dissolved. If using fresh fruit that is naturally hard & crunchy(apples,pears, etc), longer cooking time may be needed to help make fruit tender.  But take into consideration that they will become more tender while baking.

While fruit is cooking; in a med. – large bowl – mix together batter ingredients till smooth and well blended.

Spray your cooking dish with oil, pour batter into the pan first, then evenly distribute the fruit with the juices over the batter.

Place in a 350 degree oven for 1 hour.

Serve warm with ice cream.

Suggested fruits:
Peaches, black berries, pears, apples, fruit cocktail.
A little different:
pecans with corn syrup, butter and less sugar and brown sugar.  Be creative this recipe is very versatile.

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