The ultimate summer fruit cobbler filled with peaches, plums, cherries, blueberries and raspberries.

Ultimate Summer Fruit Cobbler

All of the credit for this fabulous summer dessert goes to a reader, Diana, who commented on a facebook question I posted asking for summer recipe requests. She replied:

“The ultimate summer fruit cobbler. Maybe peaches…blackberries. And not the shortcut one where they tell you to use bisquick- yuck! One with a real topping made from scratch. Would love to see that!”

Well here you are, Diana. This is the ultimate summer fruit cobbler, filled with all the fresh fruit and berries of the season and topped with a from-scratch (but still easy!) buttermilk cake-like crust.

Ultimate Summer Fruit Cobbler
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I’ve had so many variations of cobblers over the years, but never have I thought to try them all together. As the fruit cooks, the juices bubble and mingle and become one. It’s incredible. Feel free to use the same combination I did, or play around with whatever you have or prefer. I’m convinced you can’t go wrong.

Summer fun may be wrapping up, but summer fruit is at its peak. And I’m doing my best to make the most of it.

Ultimate Summer Fruit Cobbler

Ultimate Summer Fruit Cobbler

Yield: 6-8 servings

Ultimate Summer Fruit Cobbler

The ultimate summer fruit cobbler filled with peaches, plums, cherries, blueberries and raspberries.


    For the fruit filling:
  • 2 lbs (900 grams) summer fruit, sliced and pits removed if necessary (see note)
  • 1/3 cup (67 grams) sugar
  • 1 tablespoon all-purpose flour
  • Zest of 1 lemon
  • Pinch of salt
  • For the topping:
  • 1 1/4 cup (175 grams) all-purpose flour
  • 1/3 cup (67 grams) sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup (125 ml) buttermilk
  • 6 tablespoons (90 grams) unsalted butter, melted and cooled
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 375 degrees F. Grease a 2 quart baking dish.
  2. To make the fruit filling:
  3. Combine the sugar, all-purpose flour, lemon zest and salt and gently toss with the fruit. Dump fruit into the prepared baking dish.
  4. To make the cobbler topping:
  5. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In a separate bowl, combine the egg, buttermilk, melted butter and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Drop the batter by the spoonful on top of the fruit. Do not spread the batter, it will not cover all of the fruit.
  7. Bake until cobbler is golden and the fruit juices are bubbling, about 40-45 minutes. Serve warm or at room temperature. Store leftovers in the fridge.

Note: Use whatever combination of summer fruits you like. I enjoyed the combination of peaches, plums, cherries, blueberries and raspberries. Strawberries and blackberries would also be a great addition.

Recipe adapted from Williams-Sonoma Collection: Dessert.

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15 Responses to Ultimate Summer Fruit Cobbler

  1. All over this! This definitely does sound like the ultimate cobbler!

  2. Cobber is the buzz word right now and why wouldn’ t it be with all this delicious fruit!

  3. Kristen says:

    I love this so much – a great combo of deliciousness here!

  4. Janey says:

    What a pretty white baking dish. Love that picture with the fruit and tea towel. Biscuit-cobbler is my veryveryvery favorite dessert, so this one is being printed, not just pinned. :)

  5. This really is the ultimate. Great post, I’ll have to give it a try. I love the addition of cherry!

  6. What a gorgeous cobbler!! I love that you used so many fruits!

  7. Liz says:

    This cobbler looks delicious! Love all the colorful fruit in it! :)

  8. Loving this amalgamation of summer’s fruit and berry bounty in a cobbler–no doubt, the ultimate! (I saved this post in my feed until I could comment. Could not let this one get by me!) Thanks for sharing, Annalise!

  9. Liz says:

    Looks delicious. Thank you.

  10. Maria says:

    Hi, I made it this morning since I was meeting friends for lunch, placed the baking dish on a cookie sheet with foil extending to the sides and was saved the trouble of cleaning the oven, wonderful juices bubbled away while cooking… got some vanilla ice-cream on the way and there was a sudden silence around the table when everybody got their first, second and many more bites of this amazingly fruity dessert. The fruit was soft but holding and the cake like topping was fluffy and had absorbed the juices while we were eating lunch, wow! thanks again for a great recipe!

    • Annalise says:

      Hi Maria, thank you so much for your comment! I’m happy that this recipe turned out so well for you and that everyone enjoyed it. It’s definitely one of my favorites from the summer!

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