Fruit Cobbler
Ingredients
- 1 stick butter
- 1 cup sugar
- 1 cup self-rising flour
- 1/2 cup milk (may take up to 3/4 cup)
- 1 large can of fruit filling any flavor
Step-by-Step Instructions
- Preheat oven to 400°F. Melt butter in a long cake pan (9x13 inch works well).
- Mix the sugar, flour and milk until smooth, adding milk gradually until you have a pourable batter. Pour the batter over the melted butter in the pan—do not stir.
- Top with fruit filling, spooning it over the batter evenly. Do not stir. Bake at 400°F for 25 to 30 minutes until the crust is golden brown and the fruit is bubbly.
Common Problems and Solutions
Q: Why did my cobbler turn out soggy?
A: Make sure not to stir after adding the fruit filling. The batter needs to rise up through and around the fruit on its own. Also ensure your oven is fully preheated to 400°F.
Q: Can I use fresh fruit instead of canned filling?
A: Yes, but you'll need to add sugar to fresh fruit (about 1/2 to 3/4 cup depending on the fruit's sweetness) and may need to adjust baking time by 5-10 minutes.
Tips and Techniques
Don’t stir after pouring the batter over the melted butter, and don’t stir after adding the fruit—the batter will magically rise up during baking to create the cobbler topping. Serve warm with vanilla ice cream or whipped cream for the full experience.
Ingredient Substitutions
- canned fruit filling: 3-4 cups fresh or frozen berries or sliced peaches
- self-rising flour: 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt
- whole milk: 2% milk or buttermilk
Equipment Needed
- 9x13 inch baking pan or similar long cake pan
- Mixing bowl
- Whisk or spoon
Historical Context
This quick cobbler method became popular across the South as a weeknight-friendly alternative to traditional fruit cobblers that required making biscuit dough or pastry crusts.
