Four Cozy Fruit Cobblers

These Four Cozy Fruit Cobblers are rich, fruity, warm, and comforting. I love how each cobbler brings a different flavor, from juicy blueberry and sweet peach to bright strawberry and bubbly cherry 7UP cobbler.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Blueberry Cobbler

15.25 ounce box yellow cake mix

6 cups blueberries

2 tablespoons sugar

1¼ cups water

8 tablespoons butter

Peach Cobbler

2 tablespoons unsalted butter, room temperature

10 cups fresh peaches, peeled and sliced

⅓ cup light brown sugar, packed

1½ tablespoons cornstarch

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

1½ teaspoons vanilla extract

1½ cups all-purpose flour

⅓ cup granulated sugar

1 tablespoon granulated sugar

½ teaspoon salt

1 teaspoon baking powder

½ cup unsalted butter, cold and cut into small cubes

½ cup buttermilk, cold

¼ teaspoon cinnamon

Strawberry Cobbler

8 cups strawberries, stems removed and halved or quartered

½ cup instant tapioca

½ cup granulated sugar

2 teaspoons lemon juice

1 cup all-purpose flour

2 teaspoons baking powder

⅓ cup granulated sugar

⅓ cup light brown sugar

½ cup salted butter, cold and cut into cubes

⅔ cup heavy whipping cream

1 to 2 tablespoons coarse decorating sugar, optional

Cherry 7 Up Cobbler

63 ounces cherry pie filling

15.25 ounces yellow cake mix

2¼ cups 7UP lemon-lime soda

1½ to 2 tablespoons salted butter, melted, optional

Vanilla ice cream, optional

Directions

For the Blueberry Cobbler, I preheat the oven to 350°F and grease a 9×13-inch baking dish. I spread the blueberries evenly into the dish, then sprinkle them with sugar and pour in the water.

Then I sprinkle the dry cake mix evenly over the blueberry layer, then slice the butter and place it across the top. I bake it for 45 to 50 minutes, until bubbly and golden brown, then let it cool slightly before serving.

For the Peach Cobbler, I preheat the oven to 375°F and butter a 9×13-inch baking dish. I toss the peaches with brown sugar, cornstarch, cinnamon, ginger, and vanilla, then spread the filling into the dish.

Next I whisk together the flour, ⅓ cup sugar, baking powder, and salt. I cut in the cold butter until the mixture looks crumbly, then stir in the buttermilk just until combined. I drop spoonfuls over the peaches and sprinkle the top with the remaining sugar mixed with cinnamon.

Then I bake the peach cobbler for 40 to 45 minutes, until the topping is golden and the filling is bubbling. I let it cool for 10 minutes before serving.

For the Strawberry Cobbler, I preheat the oven to 375°F and lightly grease a baking dish. I combine the strawberries, instant tapioca, sugar, and lemon juice, then let the mixture sit for 10 minutes before transferring it to the dish.

I whisk together the flour, baking powder, granulated sugar, and brown sugar. Then I cut in the butter until crumbly, then stir in the heavy cream to make a soft dough. I spoon the topping over the strawberries, sprinkle with coarse sugar if I am using it, and bake for 35 to 40 minutes.

For the Cherry 7 Up Cobbler, I preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. I spread the cherry pie filling into the dish, sprinkle the dry cake mix over the top, and slowly pour the 7UP over it without stirring.

After that I bake it for 45 to 50 minutes, until puffed and golden. I brush the top with melted butter if desired and serve it warm with vanilla ice cream.

Servings and timing

This recipe makes 8 servings.

Prep Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories: about 380 kcal per serving

Variations

I like using mixed berries in the blueberry cobbler for extra flavor. I can also swap peaches for nectarines when I want a slightly different fruit base.

For the cherry version, I sometimes use lemon-lime soda with a splash of almond extract for a bakery-style flavor. For the strawberry cobbler, I like adding a little orange zest to brighten the filling.

Storage/Reheating

I store leftover cobbler covered in the refrigerator for up to 4 days. I like keeping it in the baking dish or transferring portions to an airtight container.

To reheat, I warm individual servings in the microwave until heated through. For a crispier topping, I reheat the cobbler in a 325°F oven until warm.

FAQs

Can I use frozen fruit?

Yes, I can use frozen fruit. I do not always need to thaw it first, but I may need to add a few extra minutes of baking time.

Can I make these cobblers ahead of time?

Yes, I can bake them ahead and reheat before serving. I prefer serving cobbler warm because the filling tastes extra cozy that way.

Can I use a different cake mix?

Yes, I can use white cake mix, vanilla cake mix, or even spice cake mix depending on the fruit flavor.

Why is my cobbler runny?

I may need to let it cool longer after baking. The filling thickens as it rests, especially in the peach and strawberry versions.

What should I serve with cobbler?

I like serving warm cobbler with vanilla ice cream, whipped cream, or a simple drizzle of cream.

Conclusion

These Four Cozy Fruit Cobblers are warm, sweet, and perfect for sharing. I love having blueberry, peach, strawberry, and cherry options because each one feels comforting in its own way.

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