Simple Cobbler

Written by on in Desserts, Recipes

We don’t eat a ton of sweets or desserts in our house, but when we do, we like to keep it simple and, of course, healthy.  This recipe is all of that, and delicious!

As a southerner, cornbread and cobbler are two of the main food groups we believe in.  This pairs both in a way that I’m actually shocked is not more popular.  The sweetness of the fruit (we typically use blueberries, blackberries, raspberries, strawberries, or a mix; can also use peaches, apples, but I don’t like nor recommend cherries…) and the maple syrup is complemented by the savoriness of the cornbread.

Did I mention it was super easy too?  Take this to your next dinner party and let them think you spent the entire afternoon putting it together.  Just don’t tell them it only takes a few minutes of mixing and a couple reruns of Friends to make this cobbler.

 

Simple Cornbread Cobbler

  • Servings: 6-8
  • Difficulty: easy
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An incredibly easy cobbler recipe with a lightly sweet cornbread topping.

A 12″ cast iron skillet is best but, if you don’t have one, a 13×9 baking dish is just fine.  We also use organic frozen berries or fruit; they’re packed at the peak of freshness just like your grandmother would have done.  Serve cobbler by itself, with a dollop of fresh whipped cream, or with a small scoop of ice cream

Filling

  • 3 Cups Frozen Fruit (we like blackberries, blueberries, or raspberries, but almost any fruit or a mix will work too)
  • 1/4 Cup Pure Maple Syrup or Honey

Cornbread

  • 1/2 Cup Cornmeal or Masa
  • 1/2 Cup Whole Wheat Flour
  • 1/2 teaspoon baking soda
  • 1/4 Cup Pure Maple Syrup or Pure Honey (preferably local!)
  • 1/2 cup Greek Yogurt  (no added sugar)*
  • 1 Egg
  • 2 Tablespoons melted butter
  • 2 Tablespoons whole milk*
  • Pinch of Salt

*Can substitute 1/2 cup +1 Tablespoon of Buttermilk for greek yogurt and whole milk

Directions

  1. Preheat your oven to 400 degrees.
  2. Grease cast iron or baking dish with butter or coconut oil, set aside.
  3. In a mixing bowl, whisk the dry dough ingredients until uniformly mixed throughout.
  4. Make a well in the mix and add the wet ingredients; stir to mix, but do not over mix or gluten will start to form and make the topping chewy.  Mixture should have a consistency thick enough to spoon out.
  5. In a separate bowl, toss the frozen fruit(s) and maple syrup or honey.
  6. Pour the fruit and syrup mix into the cast iron; try to disperse evenly.
  7. Drop spoonfulls of the topping batter onto the filling.  Don’t worry about spreading or filling any holes, the batter will expand as it cooks
  8. Bake in the preheated oven for 35-40 minutes, or until the filling is bubbling and the topping is golden brown.  You can pierce the filling as you would cornbread for doneness as well.
  9. Let rest a few minutes before serving – that filling is HOT – but delicious!

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