This easy fruit cobbler is made with wholesome ingredients and is free of dairy, eggs, and refined sugar, with a gluten-free alternative. Recipe and photos updated summer 2019.
Aren’t summer fruits the best? As much as I love snacking on fresh fruit, they also taste amazing in pies, crisps, tarts, cakes, pancakes, muffins, and even salads, just to name a few. When I was younger, my southern grandma would make all kinds of delicious fruit treats each summer. She had a pool and we’d spend all day swimming, but she always had some yummy treats made to entice us out of the pool for a few minutes. Whether it was fresh cut watermelon, homemade peach ice cream, or a cobbler or crisp, whatever grandma made us that day, it always hit the spot.
She typically made cobbler with pastry, so it was kind of like a rectangular pie, but if you google “fruit cobbler”, you’re likely to come up with several variations of the dessert. And if you take the time to read comments, you’ll notice some serious debate out there as to what exactly a cobbler is. An article from Taste of Home says, “Cobblers get their name because the dollops of batter or biscuit dough are dropped on top of a bed of fruit, puffing up to look like cobblestone streets.”
While that may be the cobbler’s origin, I’ll happily take a bowl of homemade cobbler, whether it’s made with pastry, cake, or biscuits! Having had just about every variation out there, my favorite style of cobbler is basically fruit smothered in a simple cake-like batter. Unlike the biscuit or pastry topping which usually sits on top of the fruit, in this version, the cake and berries marry together in the oven and become one, which means each bite you take you get a little cake and a little fruit. It’s the perfect ratio of cake to fruit in my opinion.
The nice thing about this cobbler is it’s subtly sweetened, so it makes a delicious breakfast the next day as well! You can also use your favorite fruit, either fresh or frozen—think blueberries, blackberries, raspberries, strawberries, peaches, plums, cherries, or even a combo of them are all delicious ideas!
This cobbler is great with a cup of coffee, a scoop of ice cream, or my favorite, a glass of ice cold almond milk! Happy cobblering, friends! ☺️
- 2 cups unbleached all-purpose flour (for gluten free use 1½ cups gluten-free flour blend plus ½ cup almond flour)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup almond milk or other milk of choice
- ¼ cup avocado oil, vegetable oil, or melted coconut oilbutter, plus more for pan
- ⅓ cup coconut sugar, pure cane sugar, maple syrup or honey, plus more for fruit
- 1 teaspoon vanilla extract
- 3–4 cups fresh or frozen fruit of choice (I used a combo of berries. If frozen, thaw slightly)
- Preheat oven to 350ºF. Lightly grease a 9x13 baking pan and set aside.
- Place berries in a large bowl and mash slightly, just enough to break up some of the fruit and make the mixture more saucy and flavorful. If your fruit is tart, mix in 2-3 tablespoons of sweetener. Set aside while you prepare the batter.
- In a large mixing bowl, blend together dry ingredients—flour(s), baking powder, and salt. Add milk, oil, sweetener, and vanilla extract, whisking just until smooth. The cobbler batter should be pourable and have a similar consistency to pancake batter. If it's too thick for some reason, stir in a little more milk.
- Pour batter into pan and top with fruit mixture. In order to make it look more "cobble-y" leave some pockets of batter open without berries.
- Bake in preheated oven for 40-50 minutes, just until center is set. Serve warm, either by itself or with ice cream. Makes 6–8 servings.
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