Ultimate Summer Fruit Cobbler

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

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

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


To make the fruit filling:

  1. Preheat oven to 375 degrees F. Grease a 2 quart baking dish.
  2. Combine the sugar, all-purpose flour, lemon zest and salt and gently toss with the fruit. Dump fruit into the prepared baking dish.

To make the cobbler topping:

  1. 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.
  2. Drop the batter by the spoonful on top of the fruit. Do not spread the batter, it will not cover all of the fruit.
  3. 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.

Have you tried this recipe?

Iโ€™d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.