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Robin Ward

Any Frozen Fruit and Cornmeal Cobbler

Easy Frozen Fruit Cobbler with Cornmeal Topping—comforting, golden, lightly sweet, and juicy. A foolproof dessert even kids can whip up.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the fruit filling:
  • 2 (907g) lb frozen fruit I used peaches, cherries, and raspberries I had on hand, but feel free to use any fruit—one kind or a combination—based on what you have or prefer.
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp cornstarch
  • 2 Tbsp granulated sugar
For the cobbler topping:
  • ¾ (98g) cup yellow cornmeal
  • ¾ (94g) cup all-purpose flour
  • ½ (100g) cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 1 (240ml) cup half-and-half
  • 3 Tbsp unsalted butter, melted
To serve:
  • vanilla ice cream

Equipment

  • 9 x 13-inch baking dish

Method
 

  1. First, preheat your oven to 375ºF (190ºC).
  2. Prepare the fruit filling: Place the frozen fruit, lemon juice, cornstarch and sugar in a 9-by-13-inch (23-by-33-cm) baking dish and mix well with your hands to combine.
  3. Make the cobbler topping: Place cornmeal, flour, sugar, baking powder and salt in a large bowl and whisk well to combine. Stir in the half-and-half and melted butter.
  4. Evenly pour the batter over the fruit.
  5. Bake the cobbler until the topping is dark golden brown and the fruit is bubbling, about 40-45 minutes.
  6. Let the cobbler sit for at least 15 minutes before serving to allow the juices to settle. Serve warm or at room temperature with vanilla ice cream.