It’s been a while since I’ve had any sort of fruit cobbler, and I’m so glad we made this recipe because it turned out perfect! Almost made a small 8×8 square dish of it, but I figured we’d make a 9×13 sized dish to have plenty of leftovers for breakfast. And the 9×13 size was the way to go!
What did I love about this recipe? I loved all the fruit that went into it! This is a great way to use up any canned peaches when it’s time to rotate your food storage 🙂 And fresh berries seem to go bad too quickly, so I love having big bags of frozen berries in the freezer. We usually use the berries for breakfast parfaits or smoothies, but this was a fun new way to use the berries.
I loved the coarse sugar sprinkled on top. The crispy edges of the biscuity topping. This recipe was sweet, but not overly sweet. The vanilla ice cream was an amazing addition. We loved watching it melt all over the cobbler. We warmed up leftovers in the microwave for breakfast, and drizzled some milk on top. So delicious. 
Fruit Cobbler (Canned Peaches and Frozen Berries)
Ingredients (makes 12 servings):
- 3 (15 oz cans) yellow cling sliced peaches in 100% juice
- 1/3 C. all-purpose flour
- 1/4 tsp. salt
- 4 Cups frozen berries (I used a Triple Berry Blend with blackberries, raspberries and blueberries)
- 2 Cups all-purpose flour
- 1/2 C. granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1/3 C. cold butter, cubed
- 1 1/2 C. buttermilk (or BUTTERMILK SUBSTITUTE)
- 1 Tbsp. raw Turbinado sugar (for sprinkling on top)
Instructions:
- Preheat oven to 400 degrees F. and lightly grease a 9×13 inch baking dish.
- Use a fork to move the peach slices from the can to a large mixing bowl. Some of the juice will end up in the large mixing bowl with the peaches. Discard (or drink) the remainder of the juice after you fork over all the peaches.
- Add 1/3 C. flour and 1/4 tsp. salt, and the frozen berries to the peaches and gently mix. Set aside while you make the biscuit topping.
- In a medium mixing bowl, whisk together 2 cups of flour, the granulated sugar, baking powder, salt and baking soda. Cut in the cold butter until it resembles a crumble-like texture.
- Stir in the buttermilk just until mixed.
- Transfer the fruit mixture to the greased baking dish and even it out.
- Drop the biscuit batter by Tablespoonfuls on top of the fruit mixture. (It should cover most of the fruit).
- Sprinkle the raw Turbinado sugar on top.
- Bake in preheated oven for 40-45 minutes, or until the fruit is bubbling and a toothpick inserted in the biscuits comes out clean. Let cool 20-30 minutes before serving.
Serve this fruit cobbler with a scoop of vanilla ice cream for dessert, and leftovers in a bowl with milk for breakfast!
*Inspired by THIS recipe.
*For a more cake-like peach cobbler, try THIS recipe!
Based on 2 Review(s)