Frozen Fruit Cobbler

Frozen Fruit Cobbler

We are doing a lot of baking these days. And it is a great and delicious way to help kids understand math (such as proportions, fractions, addition, subtraction, etc) and science (what happens when things bake, when certain ingredients meet, etc).

A couple of days ago we made 3 batches of chocolate chip cookies (including 1 gluten-free) to share with our neighbors. We also made oatmeal sandwich bread, pizza dough, and blueberry muffins. And, as I promised Paxton he could (safely!) practice some of his knife skills today, we may make some apple muffins later.

But yesterday we opted for something more fruity. We don’t have much fresh fruit at home so I rummaged through the freezer. And the peaches, blueberries, and rhubarb I found turned into a delicious cobbler.

Feel free to use any frozen fruits that you have at home (except bananas – save those for smoothies!). I used a 1 pound bag of peaches, a 1 pound bag of rhubarb, and a 12 ounce bag of blueberries, which perfectly filled my 9″ x 13″ baking dish.

Mix the frozen fruit in a large mixing bowl with some lemon juice, cornstarch, a little bit of sugar, and a pinch of salt. I kept it simple, but feel free to add a splash of vanilla or a bit of cinnamon, nutmeg, cardamom, and/or ginger. Then, set the fruit aside for a bit to thaw while you make the biscuit dough.

I modified my favorite buttermilk biscuit recipe a bit to make the biscuits a bit sweeter and looser. And, to account for the fact that I didn’t have enough all-purpose flour (I missed the chance to stock up before grocery stores were cleared out), I made them with gluten-free flour. I’ve also made this in the past with whole wheat pastry flour, which also worked well.

To make this vegan, use vegan butter (like Earth balance) and dairy-free milk (I’ve made this with almond milk, what I usually have on hand, several times).

The biscuit recipe covers a 9″ x 13″ baking dish, so feel free to cut in half or double to fit your baking dish and amount of fruit.

I use a food processor for the biscuits, but feel free to use a pastry blender or two forks to work the butter in. Try to avoid using your hands because you want to keep the butter as cold as possible.

Combine flour, baking powder, salt, sugar or honey and very cold cubed butter in the bowl of a food processor. I mean cold butter – I cut the butter into small cubes then put it in the freezer while I prep everything else. Pulse a few times (fun for the kids to do under supervision!) until the mixture looks like coarse bread crumbs. Pour in some cold buttermilk and pulse just until incorporated.

Pour the fruit into the bottom of your dish and then spoon small amounts of biscuit dough over the top. Be sure to leave some spaces in between the dough to allow steam from the fruit to escape.

Bake at 400 degrees for about 50 – 60 minutes, until the fruit juices are bubbly and the biscuits are golden brown and cooked through. Let rest about 10 minutes after removing it from the oven.

Feel free to serve with ice cream or whipped cream or just on its own. Just remember, cobblers are supposed to be messily rustic! And since it is mainly fruit, it would make a delicious breakfast with a cup of coffee! Enjoy!

Frozen Fruit Cobbler

Use any frozen fruits that you may have in your freezer or combine with fresh fruit. To make this gluten-free, use your favorite gluten-free flour blend in the biscuits. To make this vegan, replace the butter with vegan butter and the buttermilk with your favorite non-dairy milk.
This recipe fits a 9" x 13" baking dish. This recipe can easily be halved or doubled.
Prep Time10 mins
Cook Time1 hr
Author: Rachel at Fridge Two Table


Fruit Filling

  • 2½ – 3 lbs frozen fruit (I used 1 lb of sliced peaches, 1 lb of chopped rhubarb, and 12 oz of blueberries)
  • 4 tbsp lemon juice (about 1 lemon)
  • 4 tbsp cornstarch
  • 2 – 3 tbsp sugar (adjust for the type of fruit you use and how sweet youd like it. We prefer it less sweet)
  • big pinch of salt

Biscuit Topping

  • 2 ½ cups flour (I've used all-purpose, an all-purpose gluten free blend, and whole wheat pastry flour with good results)
  • 2 tbsp baking powder
  • 1 tsp sea salt
  • 1 tbsp sugar or honey
  • ½ cup really cold butter cut into small cubes (tip: cut into cubes then put in the freezer until ready to use)
  • 1 ¼ cup cold buttermilk


  • Preheat oven to 400° F.
  • Combine the frozen fruit in a large bowl with the lemon juice, cornstarch, sugar, and salt. If you want to add some extra flavors, add a splash of vanilla and a few pinches of some spices such as cinnamon, nutmeg, cardamom, ginger, allspice, and cloves. Set aside to let the fruit thaw a bit.
  • In the bowl of a food processor, add the flour, baking powder, salt, sugar, and cold butter. Pulse a few times until the mixture looks like coarse breadcrumbs.
  • Pour in the cold buttermilk and pulse just intil the ingredeints are incorperated.
  • Pour the fruit into the bottom of a 9" x 13" baking dish. Drop spoonfuls of biscuit dough on top.
  • Bake for about 50 – 60 minutes until the fruit juices are bubbling and the buiscuits are golden brown and cooked through Let rest about 10 minutes after removing the cobbler from the oven.
  • Serve with ice cream, whipped cream, or on its own. Enjoy!

Did you try this recipe? Did you make some tweaks? Do you have a question? Just want to say hi? Please leave a comment!