Fruit Cobbler | PCC Natural Markets

Fruit Cobbler

Serves: 3 to 4

Prep time: 10 minutes, cooking time: 30 minutes

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free



  • 2 cups seasonal fruit that you like, cut (a good combination is blackberries and peaches) Add to list
  • 1 tablespoon sugar Add to list
  • 1/2 to 1 tablespoon tapioca flour (depending on the juiciness of the fruit) Add to list

Cobbler crust


Preheat oven to 400º F. Butter a small baking dish, about 8- by 8-inches.

Wash and trim fruit to desired size. In a bowl, toss fruit with sugar and tapioca flour. Let stand a few minutes. If the filling looks very runny, add a bit more tapioca and wait a few more minutes.

For the crust, combine the dry ingredients in a bowl. Using your fingers, work the cut up butter into the flour until a coarse meal is formed. Add buttermilk and stir to form a soft dough.

Pour fruit into prepared baking pan and drop dough by large spoonfuls on top. Sprinkle with a bit of sugar and bake for 20 to 30 minutes, until fruit is bubbling and topping is golden.


Dairy-free option: Use soymilk with a drop of lemon juice in place of buttermilk, and use coconut oil in place of butter.

Recipe by Marie Donadio, PCC Cooks instructor

Source: Recipe featured in PCC Cooks kids cooking camps.

More about: blackberries, desserts, fruit, peaches


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