Fresh Fruit Cobbler

READY IN: 40mins
Recipe by Ceezie

This cobbler had kind of a shortbread crust. Normally I drain all juice off of the fruit. I did that the first time I made this and the crust was pretty dry. So, I suggest using juicy fruit or leaving the juice in the canned fruit. This would also be good if the topping were doubled. I got this from Country Door Mag.

Top Review by ImPat

I scaled it back to 3 serves but had enough for 4 and baked in an 8x8 pan using apples - the DM and DS thoroughly enjoyed with some custard where I just had a very small slither but found it way to sweet for me as did the DH who had a full serve. I baked at 175C fan forced for 20 minutes but would need to turn the temperature down for my oven as it over caramelized the sugar though not quite burnt. Thank you Ceezie, made for Everyday A Holiday tag game.

Ingredients Nutrition


  1. Blend the shortening with the flour, salt, sugar and baking powder - till coarse. Add egg, slightly beaten mixed with milk. Dump into greased 9x13 inch baking dish and pat gently into place. Cover with sliced apples or peaches, raspberries or blueberries to your desire.
  2. Blend the topping ingredients, sprinkle on top of the fruit. Bake at 400°F for approx 20-25 minutes.

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