I’ve been making this fruit cobbler recipe for years and it is my favorite way to make cobbler. When I have cobbler I like the topping to be rich and buttery, more like a yellow cake than a biscuit or crumbly topping. I’ve made this with fresh apples, peaches, nectarines, strawberries (sometimes with rhubarb), and even with a bag of mixed frozen berries from my freezer. The recipe is very forgiving and easy to adjust if you want to double it or halve it. I’ve baked it in rectangular Pyrex as well as in a pie dish (I halved the recipe), and both have come out nicely.
I just made a Strawberry-Rhubarb version of this cobbler last weekend for our really good friends who came over for dinner and dessert. Pies are serious business in my family, especially at Thanksgiving. We always seem to have Pumpkin, Cherry, Chocolate and Pecan pies for our big dinners. This easy fruit cobbler is scrumptious!
Here’s the Recipe!
