Description
This classic cuppa cuppa cobbler recipe uses just a handful of pantry staples and a can of fruit cocktail to create a buttery, golden-topped dessert that’s soft in the middle and crisp on the edges. No fancy tools, no complicated steps—just a cozy, crowd-pleasing treat that comes together in under 10 minutes of prep. Perfect for beginners, nostalgic bakers, and anyone who loves a no-fuss sweet bite of comfort.
Ingredients
-
1 cup (1 stick) unsalted butter, melted
-
1 cup all-purpose flour
-
1 cup granulated sugar
-
1 cup whole milk
-
1 teaspoon baking powder
-
1 (15 oz) can fruit cocktail in syrup (do not drain)
-
Optional: 1 teaspoon vanilla extract
-
Optional topping: sprinkle of brown sugar or cinnamon on top
Instructions
-
Preheat the oven to 350°F (175°C). Place the stick of butter in a 9×9-inch baking dish and melt it in the oven while it preheats. Once melted, carefully remove the dish.
-
Make the batter by whisking together the flour, sugar, baking powder, and milk in a medium bowl. Add vanilla extract if using. Mix until smooth.
-
Pour the batter over the melted butter in the baking dish. Do not stir.
-
Add the fruit cocktail (with syrup) by spooning it evenly over the batter. Again, do not stir—this helps create the signature golden, rippled crust.
-
Sprinkle with cinnamon or brown sugar if desired, then bake for 45–50 minutes, or until the top is golden brown and the edges are crisp.
-
Cool for 10 minutes before serving. The cobbler will firm up slightly as it rests.
Notes
-
This cobbler works beautifully with canned peaches, pears, cherries, or pineapple—just keep the syrup!
-
For a dairy-free version, use plant-based butter and non-dairy milk like almond or oat.
-
Want extra crunch? Top with chopped nuts or a sprinkle of oats before baking.
-
Store leftovers covered at room temp for 1–2 days, or refrigerate for up to 4 days.
-
Freezes well! Wrap tightly and freeze for up to 2 months. Reheat in the oven until warmed through.