Summer Cobbler | Recipes

Summer Cobbler

(2) Ratings:
Prep Time:
Baking Time:
Makes:about 8 servings
Freezing:not recommended

Experience the flavours of summer with this delicious dessert that’s bursting with fresh berries.



4 cups 1 L thinly sliced apple, peeled
1 cup 250 mL halved strawberries
1 cup 250 mL raspberries
1 cup 250 mL blueberries
1/2 cup 125 mL granulated sugar
1/3 cup 75 mL Robin Hood® Original All Purpose Flour
1/4 cup 50 mL orange juice or water


1 cup 250 mL Robin Hood Original All Purpose Flour
2/3 cup 150 mL Robin Hood All Purpose Whole Wheat Flour
½ cup 125 mL granulated sugar
4 tsp 20 mL baking powder
1/2 tsp 2 mL salt
1/2 cup 125 mL Crisco® All Vegetable Shortening, cold
1 cup 250 mL milk


  1. Preheat oven to 400ºF (200ºC). Grease a 9” x 9” (2.5 L) baking dish. 
  2. Filling: Combine fruit, sugar, flour and orange juice in a large mixing bowl. Mix well. Spread in square cake pan or baking dish.
  3. Topping: Combine flours, sugar, baking powder and salt in large mixing bowl. Cut in shortening with pastry blender or two knives until mixture is crumbly. Add milk, stirring until moistened. Drop spoonfuls of batter over fruit, spreading lightly to cover surface. Place pan on piece of foil to catch any drips that boil over.
  4. Bake in preheated oven for 40 to 50 minutes or until top is golden and fruit is bubbling. Cover loosely with foil if the top begins to get too dark. Serve warm.

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