Youtube Instagram
Denis Elas The Chef
Sliced matcha chocolate bars with melted dark chocolate chunks stacked on a blue and white patterned plate against a wooden background.
A final serving of golden British Flapjacks [Flapjacks Britanniques] on a plate.
A blue and white patterned plate featuring one whole Jamaican beef patty and several halved pieces, revealing the moist, dark savory meat filling inside a flaky crust.
A slice of Russian Apple Sharlotka [Яблочная шарлотка] topped with powdered sugar on a blue patterned plate.
Close-up of three glazed lemon cupcakes stacked in a pyramid on a blue and white floral plate.
Cocoa Cupcakes [Cupcakes au cacao]
Baker's One-Bowl Brownies [Brownies en un bol de Baker]
Baker's Chocolate Chunk Cookies [Biscuits aux chocolat de Baker]
Blueberry Crisp [Croustillant aux bleuets]
Mom's Banana Bread [Мамино банановый хлеб]
Japanese Cheesecake [スフレチーズケーキ]
Russian Buckwheat Kasha [Русская гречневая каша]

Fruit Cobbler
[Cobbler aux fruits]

Fruit Cobbler is a baked dessert that consists of a mixture of fresh or frozen fruit topped on top of a thick and flaky pastry crust.

Fruit Cobbler [Cobbler aux fruits]

By Denis Elas The Chef
Print Recipe

Video

Fruit Cobbler [Cobbler aux fruits]
Fruit Cobbler is a baked dessert that consists of a mixture of fresh or frozen fruit topped on top of a thick and flaky pastry crust.

Dedicated to my parents

Svetlana and Oleg ❤️

5 from 4 votes
Course: Dessert
Cuisine: American
Prep: 15 minutes
Cook: 55 minutes
Rest: 10 minutes
Total: 1 hour 20 minutes

Equipments

Round cake pan the smaller the better
Whisk optional
Hand mixer optional
Cooking Scale
Digital scale
Measuring Tools
Measuring tools

Ingredients

The Dry

The Wet

8 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparation

  1. Gather the ingredients. Preheat the oven to 350°F (175°C) and adjust the oven rack to the upper-middle position. Place the 120 g unsalted butter in a round cake pan and place it in the preheating oven until the butter is fully melted.
  2. Once melted, carefully remove the pan from the oven and set it aside.

The Cobbler

  1. In a medium mixing bowl, whisk together the 170 g cake flour, 200 g sugar, 1 tsp. baking powder and ¼ tsp. salt.
  2. Gradually whisk in the 350 ml milk and 1 tsp. vanilla extract until a smooth batter forms.
  3. Pour the batter directly over the melted butter in the prepared pan. Do not stir.
  4. Scatter the 340 g frozen or fresh berries evenly over the top of the batter.
    Fruit Cobbler [Cobbler aux fruits]
  5. Sprinkle the 1 Tbsp. sugar evenly over the berries.
    Fruit Cobbler [Cobbler aux fruits]

The Baking

  1. Bake in the preheated oven for 50 to 60 minutes, or until the top is golden brown and the fruit filling is bubbling.
    Remove from the oven and let it cool on a wire rack for at least 10 minutes before serving.
    Fruit Cobbler [Cobbler aux fruits]
  2. Serve the Fruit Cobbler [Cobbler aux fruits] warm, on its own or with a scoop of vanilla ice cream.
    Fruit Cobbler [Cobbler aux fruits]

Nutrition

Serving: 1 slice | Calories: 670 kcal (34%) | Carbohydrates: 101 g (34%) | Protein: 8.3 g (17%) | Fat: 26.9 g (41%) | Sodium: 217 mg (9%) | Fiber: 4.2 g (18%) | Sugar: 64.1 g (71%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

allrecipes.com

Sharing

Facebook Twitter Bluesky
Have you tried or tasted this recipe?

4 Responses

  2. 5 stars
    I COOK THIS TWICE

    FIRST TIME HAVE NO BURRIES SO USE LOOSE MEAT IN REFRIDGE

    DID NOT COME OUT GOOD AND STOMACH HURT

    SECOND TIME I BUYED BURRIES AND FOLLOW INSTRUCTION

    WOA! THIS IS VERY GOOD!

    SO SWEET WITH LITLE TINGLY SOUR. ALMOST REMIND ME OF MILKSHAKE STRAWBURRY FROM CHILDHOOD BUT NOT LIQUID AND MORE CAKE

    MY STOMACH SMILE FROM TASTE

    I MAKE THIS AGAIN FOR MY GRANDMOTHER SOON

    VERY SOON

    Reply
5 from 4 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Denis Elas The Chef
The Privacy Policy
Copyright © 2024-2025 Denis Elas
All rights reserved