A collection of four cozy fruit cobblers—blueberry, peach, strawberry, and cherry—each baked to warm, bubbly perfection with simple ingredients.

15.25 ounce box yellow cake mix

6 cups blueberries

2 tablespoons sugar

1¼ cups water

8 tablespoons butter

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

1 teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, cold and cut into cubes

½ cup buttermilk, cold

¼ teaspoon cinnamon

8 cups strawberries, stems removed and halved or quartered

½ cup instant tapioca

½ cup granulated sugar

2 teaspoons lemon juice

2 teaspoons baking powder

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

63 ounces cherry pie filling

2¼ cups 7UP lemon-lime soda

1½ to 2 tablespoons salted butter, melted, optional

Vanilla ice cream, optional

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For the blueberry cobbler: Preheat oven to 350°F and grease a 9×13-inch baking dish. Spread blueberries in the dish, sprinkle with sugar, and pour in water. Evenly sprinkle cake mix over the top, add sliced butter, and bake for 45–50 minutes until golden and bubbly. Let cool slightly before serving.
For the peach cobbler: Preheat oven to 375°F and butter a baking dish. Toss peaches with brown sugar, cornstarch, cinnamon, ginger, and vanilla, then spread into dish. Mix flour, sugar, baking powder, and salt; cut in butter and stir in buttermilk. Drop topping over peaches and sprinkle with cinnamon sugar. Bake 40–45 minutes until golden and bubbly. Cool 10 minutes before serving.
For the strawberry cobbler: Preheat oven to 375°F and grease a baking dish. Combine strawberries, tapioca, sugar, and lemon juice; let sit 10 minutes, then transfer to dish. Mix flour, baking powder, and sugars; cut in butter and stir in cream. Spoon topping over strawberries, sprinkle with coarse sugar if desired, and bake 35–40 minutes.
For the cherry 7UP cobbler: Preheat oven to 350°F and grease a baking dish. Spread cherry pie filling in dish, sprinkle cake mix on top, and slowly pour 7UP over without stirring. Bake 45–50 minutes until puffed and golden. Brush with melted butter if desired and serve warm with ice cream.

Use frozen fruit if needed; add extra baking time.

Swap peaches for nectarines or use mixed berries for variation.

Add orange zest to strawberry cobbler for brightness.

Store covered in refrigerator up to 4 days.

Reheat in microwave or oven at 325°F for crisp topping.

Best served warm with vanilla ice cream or whipped cream.