Fruit Cobbler Carolina

READY IN: 1hr 20mins
Recipe by scootercrocker

An easy and tasty southern dessert. If you use fresh fruit instead of pie fillings, simply cut it up in bite size pieces if not using berries. This will be your go to dish for a quick idea when weeknights, covered dish invites, and holiday parties are calling. Bon Appetit

Top Review by mums the word

This is a very simple recipe to prepare. I don't normally buy self-rising flour but picked up a small amount at the bulk store to do this particular recipe. The cake portion did not rise at all so I am thinking the flour may not have been too fresh, and maybe the leaveners had lost their ummmph. Also, when the cooking time was done, I had a lot of butter still floating on the top of the dish, so I spooned off about a 1/4 C of butter. Again, this could be due to the fact that the cake did not rise properly. It still tasted fine, but was obviously heavier than it should have been. I will certainly try it again with a new bag of flour. Made for Spring Pick A Chef 2011.

Ingredients Nutrition

  • 12 cup butter, unsalted
  • 2 cups self rising flour (I used Pillsbury)
  • 2 cups sugar
  • 1 tablespoon cinnamon
  • 1 pinch nutmeg (optional)
  • 2 cups whole milk
  • fresh fruit (enough fruit to cover the whole pan ) or canned pie filling (enough fruit to cover the whole pan )


  1. Preheat oven to 350 degrees.
  2. Spray a 13 by 9 pan ( I used Pyrex glass) with non stick cooking spray.
  3. Melt the butter, then pour evenly in pan.
  4. In a medium bowl, whisk together the flour, sugar, and spices.
  5. Add milk to bowl and whisk til smooth, about 1 minute.
  6. Pour batter over top of butter in pan. It will be very loose and there is no need to stir it.
  7. Place fruit evenly in pan and press down slightly with hands.
  8. Put pan on lower rack in preheated 350 degree oven and let bake til golden brown and batter is puffed over fruit.
  9. Approximately 45 minutes to 1 hour.

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