We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Fruit Cobbler?

Tricia Christensen
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Fruit cobbler is a delicious dessert that will have people quickly coming to the table for seconds. There are several varieties of cobblers, and recipes can differ significantly depending upon their origin. Cobbler recipes have been in printed cookbooks since the early 19th century, and likely originated in Europe. However, the Southern US claims cobblers are an American invention. This is not true, and the first dishes like these were probably meat cobblers.

The loosest definition of the fruit cobbler is that it contains a bottom layer of fruit, topped with some type of pastry. Exactly what that pastry should be is where fruit cobbler fans differ in opinion. Sometimes frozen fruit cobbler is sold in stores, and is topped with a piecrust. This is technically a cobbler, but most cobbler crusts are heartier. More often, the fruit cobbler is topped with biscuit dough, or scone dough in England. The dough does not necessarily completely cover the fruit, but may be made into dumpling shapes, which are spaced evenly over the fruit. Others feel the fruit should be completely covered with biscuit dough.

Some variants on the cobbler include what Americans call the crisp. Sliced fruit, frequently apple or cherries, is topped with a loose mixture of butter, flour, brown sugar and occasionally oats. The top turns a golden brown and presents a lovely contrast. Because this “crust” is fairly sweet, crisps work best with fruit that is slightly tart. If you’re using apples, add a tiny amount of water to the fruit before adding the crisp topping, for moister fruit that cooks more quickly. Some people see the crisp as a completely different dessert than a cobbler, especially since the crust is so much lighter than biscuit or scone dough.

Most fruit cobblers are baked desserts, adding crunch and texture to the topping. A version of the fruit cobbler originating in New England, called a grunt or a slump is cooked on the stovetop. This keeps the top biscuit dough soft instead of hardening as it would in the oven. The buckle is yet another possible cobbler version and can be made in one of two ways. It either is a cake batter with fruit mixed in and then baked, or it can be a cake batter that is layered on the bottom of a pan and is topped with fruit before baking. It’s a cobbler in reverse, essentially, with cake instead of pastry.

Many fruits are ideal choices for cobbler. Consider peaches, apricots, and berries of every kind, pears, or plums. It’s also delicious to mix fruits for cobbler, especially if you don’t have enough of the same type of fruit on hand. Do be aware that cooking times of fruit can vary. You wouldn’t want to pair apples with peaches, since the peaches cook much more quickly.

You can throw a few berries into an apple cobbler because most berries can withstand the longer cooking time of the apples. Consider other medleys like plum, apricot, blueberry, mixed berries and pears, or apricot peach cobbler. You can also change the taste of fruit cobbler with a little bit of spice. Add a kick to dessert with a few sprinkles of cinnamon, or nutmeg. Alternately, consider using a pumpkin pie spice or a bit of grated ginger.

Many argue over whether to serve cobbler warm or cold. This doesn’t seem a particularly important question, and most people find they like it both ways. It’s completely up to the cook to make this judgment call, and a warm cobbler may be too inviting to wait for it to cool.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Tricia Christensen
By Tricia Christensen , Writer
With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia Christensen is based in Northern California and brings a wealth of knowledge and passion to her writing. Her wide-ranging interests include reading, writing, medicine, art, film, history, politics, ethics, and religion, all of which she incorporates into her informative articles. Tricia is currently working on her first novel.

Discussion Comments

By anon93179 — On Jul 02, 2010

The word cobbler is used because the resulting effort often resembles cobblestones.

By anon38480 — On Jul 26, 2009

I as well would like to know why the word "cobbler" is used.

By anon25995 — On Feb 06, 2009

I would really like to know where the term "cobbler" came from. I've searched for this and cannot find it.Thank you

Tricia Christensen

Tricia Christensen


With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia...
Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.