Looking for a delicious way to use up some of your home-canned fruit from last year? Favorite Fruit Cobbler is the perfect recipe for home-canned or even store-bought fruit!
This basic recipe can be used for any canned fruit, your own home-canned or store-bought. And it goes without saying that any fruit will make a delicious cobbler. You may decide to change out the spice or leave it out completely depending on the fruit used. But this recipe is a fun one to have on hand and more importantly, a makes a delicious dessert to end the meal.
The preparation is simple, and the topping is quick to stir together. So easy that this is a great recipe to make with a young helper in the kitchen! Plus they will love having had a chance to brag about helping make dessert for the family. And by now you should know that while this is delicious plain, Favorite Fruit Cobbler is perfect with a touch of cream on top, such as whipped cream or ice cream!
Some thoughts on this recipe:
For a pear cobbler, consider cardamom or nutmeg.
For a peach or rhubarb cobbler, consider cinnamon.
Or any combination of your choosing, you can't go wrong with fruit and spice!
Ingredients needed for this recipe:
- 1 qt or 2 16-oz cans or jars of canned fruit
- lemon juice
- whole wheat flour
- sugar
- cinnamon
- salt
- egg
- butter
You will also need the following:
- 9X13 baking pan
- measuring spoons
- measuring cups
- mesh strainer
- medium-sized mixing bowl
- kitchen spoon
Now we are ready to begin!
Favorite Fruit Cobbler
inspired by Crust Lovers Fruit Cobbler
350-degree oven
1 qt jar or 2 16 oz jars or cans of fruit, drained, reserve the syrup
1 T lemon juice
1 c whole wheat flour, we use pastry grind
1 c sugar
3/4 t cinnamon
1 t salt
1 egg
5 T butter, melted
Drain the fruit, reserving the syrup. Place the drained fruit in the bottom of the 9X13 baking pan. Fruit should cover the bottom of the pan in an even layer. Add enough of the reserved syrup to have about 1/2 inch of syrup in the bottom of the pan.
1 c whole wheat flour, we use pastry grind
1 c sugar
3/4 t cinnamon
1 t salt
1 egg
5 T butter, melted
Drain the fruit, reserving the syrup. Place the drained fruit in the bottom of the 9X13 baking pan. Fruit should cover the bottom of the pan in an even layer. Add enough of the reserved syrup to have about 1/2 inch of syrup in the bottom of the pan.
Combine the whole wheat flour, sugar, cinnamon, and salt. Use a whisk to mix everything together. Make a "well" in the middle of the dry mixture, and add the egg. Beat egg in place and immediately combine the beaten egg with the dry ingredients to make a crumb mixture.
Sprinkle crumbs evenly over the fruit.
Bake 35-45 minutes or until golden and bubbly in your oven.
Let cool before serving. Serve plain or with a bit of whipped cream, iced cream, or a dollop of honey Greek yogurt.
It is always best to sample before serving to your guests!
UPDATE:
For your convenience, a "copy and paste" version of Favorite Fruit Cobbler has
been included below.
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Printable "copy and paste" version:
Favorite Fruit Cobbler
inspired by Crust Lovers Fruit Cobbler
350-degree oven
1 qt jar or 2 16 oz jars or cans of fruit, drained, reserve the syrup
inspired by Crust Lovers Fruit Cobbler
350-degree oven
1 qt jar or 2 16 oz jars or cans of fruit, drained, reserve the syrup
1 T lemon juice
1 c whole wheat flour, we use pastry grind
1 c sugar
3/4 t cinnamon
1 t salt
1 egg
5 T butter, melted
Drain the fruit, reserving the syrup. Place the drained fruit in the bottom of the 9X13 baking pan. Fruit should cover the bottom of the pan in an even layer. Add enough of the reserved syrup to have about 1/2 inch of syrup in the bottom of the pan.
Combine the whole wheat flour, sugar, cinnamon, and salt. Use a whisk to mix everything together. Make a "well" in the middle of the dry mixture, and add the egg. Beat egg in place and immediately combine the beaten egg with the dry ingredients to make a crumb mixture.
Drizzle with the melted butter.
1 c whole wheat flour, we use pastry grind
1 c sugar
3/4 t cinnamon
1 t salt
1 egg
5 T butter, melted
Drain the fruit, reserving the syrup. Place the drained fruit in the bottom of the 9X13 baking pan. Fruit should cover the bottom of the pan in an even layer. Add enough of the reserved syrup to have about 1/2 inch of syrup in the bottom of the pan.
Combine the whole wheat flour, sugar, cinnamon, and salt. Use a whisk to mix everything together. Make a "well" in the middle of the dry mixture, and add the egg. Beat egg in place and immediately combine the beaten egg with the dry ingredients to make a crumb mixture.
Sprinkle crumbs evenly over the fruit.
Drizzle with the melted butter.
Bake 35-45 minutes or until golden and bubbly in your oven.
Let cool before serving. Serve plain or with a bit of whipped cream, iced cream, or a dollop of honey Greek yogurt.
Storage options for Favorite Fruit Cobbler. Store covered in the refrigerator for up to 5 days (but it won't last that long!).
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Oh my! My grandmother made cobblers ALL THE TIME! You are giving me some memories and inspiration. I will give it a try. Thank you!
ReplyDeleteMy grandmother has been an inspiration for what I do (especially in the kitchen!) my whole life. Thanks for stopping by, I appreciate it.
DeleteGreat recipe, I will have to go and try it - I have all the ingredients and will use apples, you also have some other tasty recipes that also looked good, thanks for sharing.
ReplyDeleteMelynda, thanks for featuring cobblers, which I love. It occurs-- a savory cobbler would be a veggie casserole with hot buttered crumbs, like my Southern family used to make. Yum!
ReplyDeleteYUM, I know that tastes awesome. Thanks so much for linking up at the Crafty Creators Link Party 15. Pinned.
ReplyDeleteDee, thank you! I appreciate your stopping by.
DeleteOk, this another of your recipes I am bookmarking. Cannned fruit works a treat.
ReplyDeleteI like to use up last years home canned fruit before the next harvest, and a recipe like this is perfect! Thanks for stopping by, I appreciate it.
DeleteYep. Time to use up the preserved fruit from last year to make room for more this year. What a great way to use it! Thanks for sharing at the What's for Dinner party. Hope you have a fabulous week!!
ReplyDeleteThanks Helen, I love the "seasons" in a kitchen!
DeleteYum! Cobblers are always good!
ReplyDeleteThanks for sharing at the Making a Home - Homemaking Linky at Linda's Lunacy!
Linda, you are welcome, thanks for hosting!
DeleteVisiting again to say thanks so much for linking up at the Unlimited Link Party 76. Pinned.
ReplyDeleteDee, I appreciate your hosting such great Link-up opportunities! Thank you.
DeleteWe have featured your awesome post on Full Plate Thursday, 586. Thanks so much for sharing your talent with us and hope you will come back soon!
ReplyDeleteMiz Helen
Thank you Miz Helen!
DeleteVisiting again to say thanks so much for linking up at Food Friday 17 for Dessert Recipes. Shared.
ReplyDeleteDee, thanks so much for hosting, it is always fun to share with your readers!
Delete