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Quick Fruit Cobbler – in single servings or as a family sized dessert.

Quick Fruit Cobbler. In single servings or as a family sized dessert. Use any favourite jam, like this pineapple rhubarb version to create as much or as little cobbler as you need.

Quick Fruit Cobbler - in single servings or as a family sized dessert.

Quick Fruit Cobbler

With the beginning of the summer fruit season at hand, there are many opportunities to enjoy delicious simple berry or summer fruit cobblers.

The quick cobbler idea will show you how to be prepared to enjoy it at a moment’s notice. Use it for for last minute dinner guests or just to enjoy a single serving to treat yourself.

The quick cobbler idea that I mentioned  is really very simple and takes only a little forethought. With this method you be able to enjoy even just a single serving of fruit cobbler in about 25 minutes;

That’s why it is great for last minute dinner guests or just to indulge a little comfort food craving.

When I make cobbler dough, I generally make two batches and freeze one, shaped into a 3 inch log and wrapped in plastic wrap. With the cobbler dough already made and standing by in the freezer, I can then at any time.

Very simply, cut off a 1 1/2 inch round of the cobbler dough and place it on top of a couple of tablespoons of my favourite homemade jam in a greased ramekin. In the photo I have used some Heavenly Rhubarb Jam that I recently featured on this blog.

Quick Fruit Cobbler - in single servings or as a family sized dessert.

Quick Fruit Cobbler

Then, I sprinkle the top of the cobbler with a little sugar and bake in a preheated 350 degree oven until the cobbler is nicely golden brown, about 20-25 minutes until a wooden toothpick inserted in the center comes out clean. Enjoy!

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Quick Fruit Cobbler - in single servings or as a family sized dessert.

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5 from 1 vote
Quick Fruit Cobbler - in single servings or as a family sized dessert.
Quick Fruit Cobbler
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Quick Fruit Cobbler - in single servings or as a family sized dessert. Use any favourite jam, like this pineapple rhubarb version to create as much or as little cobbler as you need.
Course: Dessert
Cuisine: North American
Servings: 9 Servings
Author: Barry C. Parsons
Ingredients
For the Cobbler dough
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 cup very cold butter , cut in small pieces
  • 3/4 cup whipping cream
  • 1 tsp vanilla extract
You will also need
  • 3 cups fresh or frozen fruit or berries plus about 1/3 cup sugar or some good quality jam
Instructions
  1. In a food processor combine the flour, baking powder, salt and sugar.
  2. Using the pulse button on the food processor cut in the cold butter.
  3. Pulse until the mixture resembles a coarse meal. ( If you don't own a food processor, you can cut the butter into the flour mixture using a pastry cutter or even a couple of knives.)
  4. To the flour/butter mixture add the whipping cream and vanilla extract.
  5. Fold in the cream just until a soft dough forms. Do not overwork the dough or it will become too tough. Less is more here and the less you work the dough, the lighter your cobbler will turn out.
  6. If you are making cobbler right away just drop the cobbler dough in heaping tablespoonfuls onto a hot fruit mixture in a 9x9 nbaking dish.
  7. You can use practically any fruit you like. Just toss it with a little sugar and place it in the oven to heat up. I find giving the fruit a head start in the oven makes for a better cobbler because you don't risk over-baking the  cobbler dough.
  8. Over the cobbler sprinkle a few teaspoons of sugar (optional).
  9. Bake at 350 degrees F for about  25-35 minutes or until the top is evenly golden brown and the fruit is bubbling. Let the cobbler rest for 10-15 minutes before serving warm with some good French Vanilla ice cream.
Recipe Notes

The quick cobbler idea that I mentioned  is really very simple and takes only a little forethought to be able to enjoy even just a single serving of fruit cobbler in about 25 minutes; great for last minute dinner guests or just to indulge a little comfort food craving. When I make cobbler dough, I generally make two batches and freeze one, shaped into a 3 inch log and wrapped in plastic wrap. With the cobbler dough already made and standing by in the freezer, I can then at any time, very simply cut off a 1 1/2 inch round of the cobbler dough and place it on top of a couple of tablespoons of my favorite homemade jam in a greased ramekin. In the photo I have used some Heavenly Rhubarb Jam that I recently featured on this blog. Then, I sprinkle the top of the cobbler with a little sugar and bake in a preheated 350 degree oven until the cobbler is nicely golden brown, about 20-25 minutes until a wooden toothpick inserted in the center comes out clean. Enjoy!


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Sue

Tuesday 16th of June 2020

This is a great recipe. Thank you for sharing. I used strawberries instead of pineapple, but followed the rest of the recipe to the "T" The dough was a beautiful consistency and it rolled out into a log without any trouble. Maybe the others were not using a heavy cream? ...anyways, thank you for your wonderful recipes.

Gail

Tuesday 11th of June 2019

Further to the comment yesterday, I was slowly and tenderly mixing in the whipping cream and thought my fingers could do a better and gentler mixing - so that is what I did. Gently mixed the dough by hand and it was still very very sticky instead of soupy but it could be the flour soaking up the cream and then very gently spooned the batter on top of the fruit (and jam) when preheated in the oven and baked. The cobbler was light, tender and golden on top and was fabulous. My neighbour came back for a second helping to take home. I still can't see how this very sticky soft dough could be formed into a log for freezing though. Do you turn it out on a floured surface and gently roll back and forth or even with plastic wrap, it would be flat on one side as it is so very soft. Preparing this fresh dough and using it immediately turned out great in the end. Will use this again and again and try other fruits as well.

Gail

Monday 10th of June 2019

Barry, I am making this now ( after making the heavenly jam yesterday), and it seems that the dough is very soupy with only 1 1/2 c. flour and 3/4 c. whipping cream and 1 c. butter. How could you ever roll this into a log for freezing later? It is almost like a heavy cake batter looking like cottage cheese. I double checked everything and it doesn't look right. Am I missing something?

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