Quick fruit cobbler recipe

Pudding at the end of a meal makes it oh so much more satisfying. However, if I've been cooking a meal and dirtied lots of dishes I don't really feel like making dessert unless it is extremely easy. This cobbler fits the bill nicely. No idea where this recipe comes from as it was in my mum's little, brown, handwritten recipe book. She possibly got it from an American friend while living in Africa but who knows. I could ask her but I'm sure she won't remember. You can use any kind of fruit – fresh, frozen or tinned. My mum used to make it with a big jar of morello cherries and bake it in a fairly small pyrex bowl. I made it with a small can of pineapple rings and some frozen raspberries as that's what I had. If you use sweet fruit or like less sweet desserts, cut down the sugar a bit.

Cobbler uncooked

Quick Fruit Cobbler

Serves 6


  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Pour into a 9"x9" greased pan. (Or a deep pyrex bowl or a pie dish)

Add 2 cups fruit, fresh, frozen or canned.

Bake at 180°C for 40 minutes. (Mine was ready after about 35 minutes. The batter should be set and golden.)

Cobbler baked


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