Easy & Adaptable (Apple Cherry) Fruit Cobbler
When you're in need of a super fast, somewhat healthy dessert, look no further than this recipe for an easy (and adaptable) Apple Cherry Cobbler using protein pancake mix. With just 10 minutes of active time, you can have this semi-homemade, 100% delicious fruit cobbler ready to serve.
Ingredients
Fruit Filling
- 3 large Apples see notes
- 10 oz Cherries see notes
- 1 Lemon juice and zest, see notes
- ¾ C Brown Sugar
- ¾ C Granulated Sugar
- 3 tablespoon Flour or sub gluten free AP flour, cornstarch or arrowroot
- 1 teaspoon Kosher Salt
- 1 teaspoon Cinnamon optional
- 1 teaspoon Vanilla Extract optional
Cobbler Topping
- 1 C Protein Pancake Mix
- ½ C Granulated Sugar
- ½ C Butter cold
- ½ C Milk
Instructions
- Preheat the oven to 375F.If necessary, peel and cut your fruit into appropriately sized slices or bites. Add to a medium sized mixing bowlToss the fruit with lemon juice, zest, sugars, flour, salt, cinnamon and vanilla (if using).
- Stir together the pancake mix and sugar until well mixed.Cut in the pieces of butter using a pastry cutter or fork (or even getting in there with your hands!). When the butter and dry mixture looks coarse and sandy with a few larger pieces, it is ready.TIP: Make sure your butter is cold for this process!Add the milk, stirring until just incorporated.
- Spray a pie pan with non-stick cooking spray. Add the fruit mixture to the base. Be sure to get any of the flavorful liquid that has leeched off.Drop cobbler topping evenly over the fruit base. Spread it if you prefer more even coverage, or leave it in pockets if you prefer larger pieces of biscuity topping running through it.TIP: If you leave the topping in thicker, concentrated areas, be sure to check with a toothpick before removing from the oven. The batter will take longer to cook through this way!
- Bake at 375F for 40-50 minutes, until the topping is deeply golden brown and cooked through.TIP: If your topping is browning too quickly, lightly tent a piece of foil over it while still allowing any steam to escape.Remove from oven and allow to cool for 10-15 minutes. Spoon out into bowls and top with ice cream, whipped cream or even a drizzle of cream. Dig in and enjoy!
Notes
- In total, you should have about 2.5 lbs of fruit. Read blog post for more information on what fruits would make good subs!
- I used 12 oz of frozen cherries in this recipe, which means I needed to add an extra heaping tablespoon of flour to thicken the filling.
- Can I make this cobbler using frozen fruit? Absolutely! Just note that you should increase the flour by a heaping tablespoon for each 10-12oz bag of frozen fruit that you use.
- Can you make fruit cobbler ahead of time? In my opinion, fruit cobbler is best on the day it is made. The high moisture content of the filling causes the topping to lose the delightful but fleeting bit of crisp it has when it's still fresh. That said, you can absolutely make it ahead of time. It should last for up to 3 days in the refrigerator. To reheat, it is best to use the oven as it gives the crisp topping a little refresh. Microwaving will still yield yummy results, but the consistency will be all very one-note.
- Can I make vegan apple cherry cobbler? I don't see why not! Just substitute a vegan pancake mix like BirchBenders Plant Protein or Kodiak Plant Based Mix. Swap in vegan butter and your preferred alternative milk that you've thickened with 1 teaspoon of vinegar or lemon juice.
Nutrition
Calories: 440kcalCarbohydrates: 81gProtein: 5gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 35mgSodium: 406mgPotassium: 243mgFiber: 5gSugar: 66gVitamin A: 451IUVitamin C: 13mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!