Fruity Magic Cobbler

cobbler-2Cobblers are wonderful desserts and easier than a lot of others to make.

This one is found all over and is touted for its “magical” qualities.

What’s magical? The fact that the top “biscuit” magically arises all on its own. In other words, it’s not the typical biscuit dough you make separately and place on top.

I find this one simple to make, and gooey, which is how I like my cobbler anyhow. Fresh fruit of any kind works here, and frozen as well, which I would thaw and drain.

So let your imagination guide you. This one here is a plum cobbler, but as I said, apples, mangos, peaches, cherries, blueberries and so forth work just as well. I think fresh fruit is easier to work with, but you can use frozen. Be inventive!


  • 1/2 c unsalted butter, melted
  • 1 c flour
  • 2 c sugar, divided
  • 1 tsp baking powder
  • pinch of salt
  • 1 c milk
  • 4 cups fruit, chopped
  • 1 tbsp fresh lemon juice
  • ground cinnamon/and or nutmeg to taste (1/2 tsp generally)


  1. Pre-heat oven to 375°
  2. Pour melted butter into a 9 x 13 baking dish.
  3. In a medium bowl, combine flour, 1 c of the sugar, baking powder and salt, and whisk together.
  4. Add the milk, and mix gently just until combined. Pour this into the baking dish and DO NOT MIX.
  5. In a medium saucepan, combine the fruit, lemon juice and remaining sugar.
  6. Bring to a boil over med-high heat, stirring constantly.
  7. Remove and add the spices.
  8. Carefully pour into the baking dish, and DO NOT STIR.
  9. Bake on a baking sheet for 40-45 minutes or until top is golden brown.

Serves: 6 or so.

NOTE: great served with ice cream or whipped cream. Serve either warm or cold. This recipe came from Bartolini Kitchens, but as I said, it’s a fairly common one around the Internet.


6 thoughts on “Fruity Magic Cobbler

  1. Pingback: Fruit Cobbler | familyrecipebooks

  2. Pingback: Angel Food Cobbler | familyrecipebooks

  3. Pingback: Carol’s Secret Cobbler | familyrecipebooks

  4. Pingback: Berry Cobbler « ThirdEye Colonoscopy

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