If you’re looking for something fruity and sweet for dessert but don’t want to spend lots of time peeling or coring or slicing up fruits, add this cobbler with pie filling to your repertoire.
This fruit cobbler recipe uses your favorite canned fruit pie filling: Apple, peach, cherry, blueberry, strawberry, and strawberry rhubarb are all good choices, or combine them if you like.
This cobbler was made with cherry pie filling and baked for 55 minutes. It's a quick process of putting together the flour, sugar, baking powder, and salt, in a bowl. The butter goes into the baking dish in a warming oven and is melted by the time the oven has preheated. Add the flour and then the pie filling and bake. It's that easy.
Ingredients
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4 ounces butter
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1 cup sugar
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1 cup all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon fine salt
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3/4 cup milk
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1 (20-ounce) can fruit pie filing
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Kristina Vanni
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Heat oven to 350 F. Add butter to an 8-inch square baking dish or a 9-inch round baking dish and place in the oven to melt.
The Spruce Eats / Kristina Vanni
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Combine sugar, flour, baking powder, salt, and milk in a large bowl. Mix until well blended.
The Spruce Eats / Kristina Vanni
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Remove baking dish from oven once butter has melted. Pour batter over butter.
The Spruce Eats / Kristina Vanni
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Pour pie filling over top of batter.
The Spruce Eats / Kristina Vanni
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Bake for 50 to 60 minutes or until crust is golden brown around the edges. It might look buttery on top, but the butter will sink into cake as it cools a bit.
The Spruce Eats / Kristina Vanni
Tip
- The recipe may be doubled and baked in a 9 x 13 x 2-inch baking pan.
Recipe Variations
- Streusel Topping: Combine 1/2 cup of packed brown sugar (light or dark) with 1/2 cup of all-purpose flour and 1/4 cup of chilled butter. Mix with a pastry blender to make crumbs. Add 1/4 cup of chopped pecans or walnuts. Sprinkle the streusel over the pie filling layer and bake as directed.
- Vary the flours: Use a combination of all-purpose and whole wheat flours, or white whole wheat. You can also mix up all-purpose flour with pastry flour for a more delicate crumb.
- Make this gluten-free by using 1-to-1 gluten free all-purpose baking blend.
- Add a bit of cinnamon, ginger, cardamom, or nutmeg to the flour mix, depending on what fruit you are using for the cobbler.
- Make this recipe vegan by using a plant-based milk and a vegan shortening instead of the milk and butter.
How to Store and Freeze Fruit Cobbler
Fruit cobbler will keep, covered, at room temperature for up to two days. You can store it longer than that in the refrigerator and also freeze fruit cobbler. Defrost in the fridge and reheat at 350 F for 15 to 20 minutes or put the frozen cobbler into a 350 F oven and bake until heated all the way through.
