Cobbler Fruit Pan
Dessert Recipe

Golden puffs of biscuit afloat on hot, bubbling fruit… it’s no wonder the entire Southern portion of the U.S. is crazed for cobbler. It’s scrumptious with any type of fruit, but particularly beautiful with colorful choices like cherries or blueberries.


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1tablespoonlemon juice

Biscuit Topping
1 cup all purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup milk
1 large egg, slightly beaten
Apple or pear filling
1/2–3/4 cup granulated sugar or 1/2 cup maple syrup
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups liced, peeled apples or pears
Peach, rhubarb, cherry, or berry filling
1/4–1/2 cup firmly packed light brown sugar or honey
1/2 cup water
1 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon or other spice
1/4 teaspoon ground nutmeg
4 cups peeled peaches, diced rhubarb, pitted cherries or berries
1 tablespoon butter

Preheat oven to 400° .

Lightly grease and flour a 9-inch, deep-dish pie pan or 9x9-inch square pan.


1. Combine the flour, baking powder, sugar, and salt in a medium bowl and set aside.

2. Using a pastry blender or fork, cut in butter until mixture resemble coarse crumbs.

3. Combine milk and egg and add to flour mixture, stirring gently just until dry ingredients are moistened.

For apple or pear filling: Combine all ingredients in a saucepan and cook, stirring frequently, over medium heat until apples are tender, about 7–10 minutes.

For peach or other fruit filling: Combine sugar, water, cornstarch and spices in a saucepan and cook until thickened, about 5 minutes. Add peaches or other fruit, lemon juice and butter and cook until fruit is hot and slightly cooked, about 7 minutes.

To assemble, pour hot filling into prepared pan and spoon biscuit topping in six mounds on top of filling. Bake 20–25 minutes. Serve warm.


Preparation Time: 
70–75 minutes.