Our easy Cobbler with biscuits recipe with frozen fruit, fresh blackberries, or pie filling is a family friendly dessert you will love in the summertime with a scoop of vanilla ice cream on top. Get out a tube of refrigerated biscuits and let’s get started.
This biscuit cobbler is a fun one to do! Get your kids to help you in the kitchen to whip up the ingredients and layer in between Pillsbury biscuits. Use any type of frozen berries you like or mix a few, and bake in the oven to a bubbly golden brown.
This is how to make biscuits from scratch but for ease we are going to use a tube instead for this one. Flaky Southern style is best actually os you can pull apart the layers to get a sort of crust on the bottom and the top of this dish. We used blackberries as you can see here, and right out of the freezer makes everything easier.
NO prep when it comes to this one as the fruit is already picked, rinsed, stems removed and you’re ready to go. We used this same flavor to make our strudel pastry where we used rolls of frozen dough and defrosted them just slightly so they were pliable. Let us show you just how easy this one is to make!
Ingredient Notes
You are going to want 1 tube of grands refrigerated biscuits, flaky Southern homestyle buttermilk biscuit style used so they can be pulled apart in half and used for the bottom and top layers.
Heavy cream is the liquid used to make the sauce thick. If you only have whole milk or a dairy free substitute like almond or cashew milk you would want to whisk in 1 tbsp of cornstarch to get the right consistency. If not the insides will be looser than you’d like.
Brown sugar, light version, and regular granulated sugar is used to make it sweet of course. I imagine you could use a sugar free alternative from Splenda if needed for this. I have hard that works well as long as the brand is a 1:1 ratio substitute for the “regular version”.
Biscuit cobbler with frozen fruit is the easiest because you can then make it year round. Mixed berry cobbler is our favorite but made as an easy peach cobbler would be nice as well. The larger the pieces are the less they will break down.
Cornstarch will thicken the sauce around the fruit. If you need a gluten free variety go for some arrowroot instead. I use some lemon juice too to keep the fruit from turning a bit brown and Vanilla extract is a nice add in taste.
The size of baking pan would be a 9×13″. Now realize that with just about any other type of cobbler whether you were making it into a huckleberry recipe, strawberry, peach or any other it doesn’t come out in clean slices. Instead realize it is kinda’ a scoop into a bowl type of treat.
Cobbler with Canned Biscuits
Ok so like I said, it is best to buy the larger Pillsbury Grands that say flaky layers on the outside. The regular style has a different texture and you wouldn’t get the same result. If that is all you can find, then buy the smaller “regular size” can and roll each one out to flatten as the bottom simple pie crust. Then you’d need a second can to flatten and use as the top layer.
Cobbler with Pie Filling
Want to use a box of Betty Crocker mix out of your pantry instead? Layer together our cake mix blueberry cobbler to make this biscuit topped cobbler even easier. We have made that with apple and/or peach filling instead for a peach cobbler recipe. These cans seem to last a few months, as well as the frozen bags so it is an easy thing you can always have on hand for surprise guests.
If you would rather use bits of fresh fruit you would want to follow our Bisquick apple cobbler for that one!
Cobbler with Biscuits Recipe
Ingredients
- 1 tube refrigerated biscuits, flaky southern homestyle biscuit style, so they can be pulled apart in half, each of them
- 2 tbsp heavy cream
- 2 tbsp brown sugar
- 32 oz frozen fruit
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
- 1/2 tsp vanilla
Instructions
- Preheat oven to 375 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray. Pull four of the biscuits apart in half through the middle (that is why you need flaky style so they will pull apart).
- Place the biscuits into the casserole dish and press into a sort of crust on the bottom. Brush the top of those halved biscuits with half of the heavy cream.
- Sprinkle half of the brown sugar over the biscuits. Bake the crust for 10 to 12 minutes or until the biscuits are beginning to brown on the edges.
- Meanwhile, stir together the frozen fruit, sugar, cornstarch, vanilla until evenly mixed. Spread the frozen fruit mixture over the biscuits.
- Pull the remaining four of the biscuits in half through the middle. Arrange the biscuits over the top of the berries. Brush the biscuits with the remaining heavy cream and sprinkle with the remaining brown sugar.
- Place the casserole into the oven and bake for 13-15 minutes or until the top biscuits are cooked through. Allow the casserole to rest for 15 minutes prior to serving to thicken up inside. Serve topped with vanilla ice cream or whipped topping
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use any type of fruit to make cobbler?
Absolutely, and please do so several times with different types to see which is your favorite. Juicier fruits will yield a more juicy outcome while fruits with pits when fresh won’t have as much ooey gooey if you know what I mean.
Of course there are several other brands out there when it comes to refrigerated biscuits. You will likely find your stores brand on shelves as well. I will say that the latter are always smaller and I’ve never seen a flaky style in those. It is worth the extra dollar or so to just get what is mentioned here so it turns out best.
Beyond the pan sprayed with non stick cooking spray you will want a pastry brush so you can brush the sweet moistening mixture over them. Without it you would need to use a spoon and generally you can’t coat the whole thing. I would spray the inside as well so that it slides right out a bit easier and comes clean easier too when you throw it into the dishwasher.
Allow the casserole to rest for 15 minutes prior to serving to thicken up inside. Serve topped with vanilla ice cream or whipped cream on top like we do our cake mix cobbler recipes.
If you bake a bit too long don’t worry, we have tips on how to clean a burnt pot here for you to save the day.
Now we have tweaked this whole idea a number of different times too, with similar ingredients. Why? I mean why not, because playing around in the kitchen with my kids is just fun. 😉 Another fun one is to skip the bottom layer and instead after you prep the fruit you just use our pour over top pie crust right over it and bake!! Seriously this is amazing.
FAQ
Absolutely, we will show you how to do that right here. You can add a heavy cream and brown sugar coating to make them sweeter with fruit underneath. It is an easy way to make cobbler with Pillsbury canned biscuits.
Absolutely. I feel like frozen fruit is best and you can find bags at your grocery store in a number of different varieties. From strawberry to peach to blackberry and mixed berries work well too.
Yes, you can use gluten-free biscuit dough or a biscuit mix as a substitute for traditional biscuits in cobbler. This allows individuals with gluten intolerance or sensitivity to enjoy the dessert.
I do not think biscuits baked, frozen, then reheated later come out very well. You can however allow it to cool, store in a sealed container and put into the fridge overnight. Then reheat leftover cobbler in the microwave in about 1 minute until warmed.
Can I make this recipe with pie filling????
probably??