Quick Tinned Fruit Cobbler

Growing up the child of working class migrant parents in the ’70s, a bowl of tinned peaches with vanilla ice-cream seemed like the height of sophistication. I still love tinned peaches. The beauty with this tinned fruit cobbler recipe is that it’s not limited to peaches.

So, the doorbell’s ringing and you don’t have dessert? Deep breath. Look in the pantry. What tinned fruit do you have? Do you have sugar, flour, salt, butter and a couple of other things? Woot! You got dessert.

It may look a little retro and rustic. The syrup may leak a little, as it did for me below. But this – warm – with vanilla ice-cream is, if not the height of sophistication, then at least extremely high on satisfaction.

Of course you can make cobbler with fresh fruit. In that case slice and pre-bake the fruit in the lemon/sugar mix for 10 minutes before adding the topping. That would be bougie. But I am a child of the ’70s. Give me my tinned fruit. And a re-run of The Brady Bunch 😉

Here is a poem of mine, celebrating peaches.

“A little peach in the orchard grew,—
A little peach of emerald hue;
Warmed by the sun and wet by the dew,
It grew.”

-Eugene field (1859-1895), from “the little peach”, poem in the public domain

Tinned Fruit Cobbler

You are a peach. No, you are.

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Prep Time:15 minutes mins

Cook Time:35 minutes mins

Course: Dessert

Keyword: baked, cobbler, peaches, tinned fruit

Servings: 6

Ingredients

• 1 kg tinned fruit (peaches, pineapple, apple, apricot) drained. This time around (photo) I used a mix of peaches and pineapples because I didn't have enough peaches.
• ½ cup brown sugar, packed (can increase this if you like it sweeter)
• 1 tsp lemon juice (can increase this if you like lemon)

Cobbler

• 1 cup plain flour
• ½ cup caster sugar
• ½ tsp salt
• 1 tbsp baking powder
• 60 g butter, melted and cooled to room temperature
• ¾ cup milk
• 1 tbsp vanilla extract

Instructions

• Preheat oven to 190℃/375℉.
• Put fruit into a baking dish. Add lemon juice and sugar and stir to make a syrup and coat the fruit.
• Combine flour, sugar, salt and baking powder in a medium bowl.
• Add milk and vanilla extract to the melted butter and stir to combine. Add wet ingredients to the dry ingredients. Lightly beat until smooth.
• Dollop batter over the top of the fruit, ensuring it's covered.
• Bake for 35 minutes until top is crispy and golden. When tapped with fingers it will feel firm but bouncy. Eat warm or at room temperature.