No-fail Fruit Cobbler

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No-fail Fruit Cobbler

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The recipe for no-fail fruit cobbler is truly, endlessly versatile. You can use any fruit, it can be made any size, and you can customize it any way you want.

No-fail fruit cobbler is a great last minute dessert because you can keep everything on hand and it takes about an hour from start to finish .

No-fail Fruit Cobbler

We rarely had dessert growing up unless it was a special occasion or Sunday lunch.

However, I do remember occasionally, on a random Saturday night, my mom would whip up this cobbler as a treat. It was always a very welcomed surprise.

What Kind of Fruit Can I Use In a Fruit Cobbler?

The fruit can be canned, frozen, or fresh.

My sister-in-law even made one with a can of pie filling and said the results were tasty and proof this is a no-fail fruit cobbler!.

No-fail Fruit Cobbler

My family’s preference has always been a can of fruit cocktail or peaches.

Do not drain the fruit. Do not worry about thawing frozen fruit

It works best with juicy fruit like peaches and berries.

When using canned peaches, it works best to spread them around a bit. See all of the juice floating on top? This is what you want when using canned fruit.

The cobbler batter will rise to the top during baking.

No-fail Fruit Cobbler

Ron and I have done some experimenting and our new favorite is frozen blackberries, often with extra sugar sprinkled on top of the cobbler right before it goes in the oven for some extra crunch.

The amounts given in this recipe can make an 8X8, 9X9, or a 7X9 easily.

To make a 9X13, just double the recipe.

Use self-rising flour. I take no responsibility if you use all purpose without adding the correct amount of salt and baking powder.

Do not forget to use pot holders when removing the pan from the oven to add the batter mixture. I speak from experience here.

No-fail Fruit Cobbler

Parts of my family have also been known to top the warm cobbler with vanilla ice cream.

I’m a purist and prefer just a big scoop of cobbler, preferably with as much crust as possible.

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