Thelma’s Berry (Or Any Fruit) Cobbler Recipe

I have a small cookbook.  There are only a couple of dozen recipes in it, but they were all written out by my mom.  I’m sure her intention was to fill this little recipe book with all of her wonderful recipes, some of which she was famous for; but she never finished the task.  I love having the ones included, though, and I love seeing my mom’s handwriting on all of the pages.


This cobbler recipe is one she started making after my husband and I were married.  I’m not sure where she found it, or if it might have been one she had from her own mother.  I’ll never know, now, of course.

I love having a yummy, basic cobbler recipe that can be used for almost any fresh fruit, and that can easily be adapted to use with frozen fruits.  We enjoyed a blackberry cobbler last night, but I’ve used this with apricots and peaches, too.  Yum!

Thelma’s Berry (Or Any Fruit) Cobbler
(Just as written out by my mom, with my notes in parenthesis…like this)



Mix together in a medium saucepan:

1/4 cup sugar
1/4 cup brown sugar
1 Tablespoon cornstarch
Stir in:
1/2 cup water
Cook and stir until thickened.

1 Tablespoon lemon juice
3 cups fresh fruit* (berries go in whole, but apricots would be halved and peaches, apples and pears would be sliced)
Stir to combine.  Put into a buttered, two-quart baking dish. (Butter it really well!)



Mix together in mixer bowl:

1 cup flour (all purpose, or whole wheat pastry flour  We prefer the texture given by the whole wheat pastry flour.)
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter, softened
Beat well (with mixer).  (Mixture will be very thick.)
Spoon over fruit mixture.  (Don’t spread it evenly, you want places for the fruit to bubble through.)


 Sprinkle with 2 Tablespoons sugar and 1/4 teaspoon nutmeg. (Some cinnamon might be nice, too, but I like it with just the sugar and nutmeg)



 Bake at 375° for 40 to 45 minutes.  (Make this up and put it in the oven just as you sit down to dinner, and enjoy the aroma while it bakes.. This is super good served while it is still warm.)

*If using frozen fruit, add more cornstarch and bake longer.  (I have to giggle, that sounds just like my mom!)


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9 comments to Thelma’s Berry (Or Any Fruit) Cobbler Recipe

  • Yummy! I’m going to a dinner tonight and need to bring a side dish and dessert. I’m making this…for the dessert! I guess it *could* be a side dish though, hm? 😉

  • Let’s see….side dish….Yep, yep, it’d work….call it a “bread & fruit” dish. 

  • Thanks for sharing your mom’s recipe, Cheryl.

    I had my own pie baking business for ten years, but would you believe I’ve never baked a cobbler?!?

    This recipe looks quick, easy, and delicious. I’ll be trying it soon, well, sometime this summer–we’re WAY behind you when it comes to when the berries are ready, lol.

    Enjoy your weekend,
    ~Becky in Vermont

  • That looks delicious! Tonight my mom made a cobbler too, but a Taste of Home strawberry-rhubarb one.

  • Here is the  recipe I’ve used for many years for canned apple pie filling:

    Combine in large kettle: 4 cups sugar,1 cup cornstarch, 3 tsp. cinnamon, 1 tsp nutmeg, 1 tsp. salt. Add 10 cups water.

    Cook until thickened and add 1 T lemon juice

    Fill canning jars 1/3 full of sauce. Peel and slice apples into jars, smooshing down into the sauce until the jar is full. Put on the hot lids, and process in boiling water bath for 20 min. Fills 7 quart jars.  When you want to make a pie, just roll out the crust, pour in the filling, dot with butter, and cover with the top crust.  Bake at 400 degrees for 40-50 minutes. You can substitue other fruits such as peaches or cherries. You may want to vary the spices a little bit. Sometime I use a little more cinnamon and nutmeg with apples.

    Also, rasberries can be had for free if you would like some starts off mine I’d be glad to mail some to you. We can all get by if we band together.

    Norma in OR

  • @NanaNorma –  How sweet of you to offer to send me some raspberry canes, what a blessing they would be!  Unfortunately, I live in CA and I know that the canes would not make it past the agricultural inspection process.  Sad, but a very real fact of life.

          I will posting some of my own pie filling recipes as they are made up and canned this year (or I will link to copyright protected recipes).  I know that regular cornstarch is a fine thickener, but we prefer to use ClearJel.  It is a modified cornstarch and it holds up better in the heat of the canning process.  I also prefer a “hot pack” pie filling, where the fruit is heated for a bit in the rest of the filling ingredients before the jars are filled and processed.  I’m sure your method of canning pie filling is just fine, but I tend to err a bit on the side of caution with our home canning.  I guess it was those Master Food Preserver classes I took so long ago!

  • Now that is just mean…showing this homesick southern gal blackberry cobbler…sigh……:p

    The old recipe I use is a lot thinner than that dough.  I wish I had my Hubby’s grandma’s recipe…hers was always so crisp and good!

    Have a wonderful day! :wave:

  • That looks really yummy!! Thank you for sharing, especially the pictures of it!! LOL

  • That sounds wonderful!