Breakfast Cobbler

This was inspired by Flying Fruit Cobbler from, but I made enough changes that I’m going to post the recipe here as my own.

Melt 1/2 stick of butter in cast iron skillet while preheating oven to 350′

Dump fruit on top of melted butter.  This morning I used 1 can of crushed pineapple and a smallish can of tropical fruit salad, tomorrow I shall try several apples and some cinnamon…

Pour Batter on top:

  • 2 cups flour (self rising, or wheat/white mix with 1T baking powder and 1t salt added)
  • 2 eggs
  • Enough milk (or juice from canned fruit) to make a batter of pancake consistency)

Bake for 30-40 minutes; check middle with knife test.

We served it warm in bowls, with a bit of milk poured over the top.


contributed by Laurel Smith


editor’s note: Instead of pouring milk over it, feel free to pour a little heavy whipping cream.  It won’t hurt.

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