Easy fruit cobbler is sometimes called Cuppa, Cuppa, Cuppa because you use a cup of each ingredient in the recipe.

I have made this easy fruit cobbler for years using different canned fruit pie fillings. You can also make it with fresh fruit but if you use fresh fruit, I would put the fruit on and boil it with a little sugar and water to make like a filling before putting it into the recipe. This cobbler keeps well for several days refrigerated.  Serve with some ice cream or whipped cream on top for a delicious dessert.

An old fashioned easy fruit cobbler recipe your family will love.

1 cup self-rising flour

1 cup sugar

1 cup milk

1 stick melted butter or 8 tablespoons or 1/2 cup

1 can fruit pie filling of your choice (I use the 20 ounce can of fruit pie filling)

Mix first 4 ingredients and pour into a 9 x 9  baking dish. Drop pie filling by spoonfuls into the filling. Bake at 400 degrees until brown on top about 35 to 40 minutes.  Serve with cool whip or ice cream of your choice.   Makes about 6 servings.  Enjoy!

Note: I used drained, canned peaches and doubled the recipe using a 9X13 baking dish to make the above cobbler. I used 2 (14.5 ounce) cans of peach slices and cooked the same amount of time.

With Cherry Pie Filling: 

Also with Peach! 



Print Recipe
5 from 5 votes

Easy Fruit Cobbler

Easy fruit cobbler is sometimes called Cuppa, Cuppa, Cuppa because you use a cup of each ingredient in the recipe. This is an easy recipe that is delicious.
Prep Time2 mins
Cook Time35 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Keyword: Easy Fruit Cobbler
Servings: 6 servings
Author: The Southern Lady Cooks


  • 1 cup self-rising flour
  • 1 cup sugar
  • 1 cup milk
  • 1 stick melted butter or 8 tablespoons or 1/2 cup
  • 1 can fruit pie filling of your choice I use the 20 ounce can of fruit pie filling


  • Mix first 4 ingredients and pour into a 9 x 9 baking dish. Drop pie filling by spoonfuls into the filling. Bake at 400 degrees until brown on top about 35 to 40 minutes. Serve with cool whip or ice cream of your choice.


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Recipe Rating


  1. Do you really drain the pie filling before mixing it with the rest of the ingredients? Love your recipes. I’ve made several. Thank you.

    1. The Southern Lady says:

      Well I just meant if your pie filling has extra liquid when you open the can, you can drain that off. I changed the recipe. Thanks.

  2. Carolyn juran says:

    I tossed in an egg, I wasnโ€™t paying attention. It was delicious and Iโ€™ll do that again. I also cut the sugar and the butter in half.
    It was cake like and delicious. I used fresh blackberries and put them in the pan first.
    A happy accident on an inattentive day.5 stars

  3. Maureen Dickinson says:

    I am in the UK. My granny used to make this and I loved it. I made a fresh fruit salad a few days ago and my husband and I had it fresh, then I forgot and some of the fruit had lost it’s crispness so I drained it all. Popped the fruit into a skillet and warmed it gently whilst I made the cobbler. I put it over the fruit and put the pan into a hot oven. Had it with homemade ginger ice cream. Thank goodness there is enough for tomorrow. Thanks for reminding me of my childhood and my wonderful granny x5 stars

  4. Elaine V Arnold says:

    66 yrs old and made my first cobbler yesterday. Delicious!
    It was a huge hit with the family, will definitely make it again5 stars

  5. Christina says:

    What kind of

    1. The Southern Lady says:

      2% or whole milk, it doesn’t matter.

      1. Christina says:

        Thank you!!! Last question โ€” salted or unsalted butter???

      2. The Southern Lady says:

        Either will work.

      3. Christina says:

        Thanks again! MERRY CHRISTMAS

  6. Ok so im gunna be using a 22 oz can of Berry Medley Pie Filling and I only have a 9×13 stoneware dish to use… So do I have to drain the filling? And do I double the other ingredients?

    1. The Southern Lady says:

      I really don’t know, the recipe calls for a 20 ounce can and is made in a 9X9… the can you are using is only 2 ounces more.. so it’s not really that much of a difference to justify doubling all the other ingredients. I don’t know how it will work in a 9X13. Do you have an 8X8?

  7. Tammy Roper says:

    How much Bisquick would I use for this recipe and how much water and sugar to boil strawberries and for how long? Thanks

    1. I have made this for years. It’s always delicious! You can Al’s dump a lg. Can of sliced peaches (do not stir). Add cinnamon to the top. Always good!5 stars

  8. noel brannum says:

    I’ve made this cobbler for yrs using a large can or 2 small cans of peaches with the syrup. I add a little cinnamon and about a 1/2 c of sugar over the top before I bake it. I will definitely try the pie filling. YUM!5 stars

  9. Val from PA says:

    To me, this recipe is THE recipe for cobbler – this is the one my MawMaw has always used. I would never use another! I have never tried it with anything other than canned peaches though… Might have to give the pie filling a try sometime!

  10. Berna-Lu Gibson says:

    I lived in Kentucky many years. Went to Union College in Barbourville married lived in Coalgood, Harlan County, moved to Hazard, first Daughter born there, Louisville, Etown, Glendale and now Florida. Make this cobbler all the time.

  11. dave dumas says:

    Southern Lady in your reply on 3/14/13 you said use can fruit not pie filling, but your recipe calls for pie filling.

    1. The Southern Lady says:

      This is a very versatile recipe. Most people use pie filling but you could use frozen fruit or fresh fruit, too.

      1. Dear S.Lady, My mother inlaw gave me this many years ago..And I have given it to everyone I know…My three boys would give me a big hug coming in the backdoor smelling it…Thank you for sharing this..

  12. I love this recipe…so easy and so yummy…my kids loved it while they were growing up…I used fruit cocktail…and it was so moist…but U can use just about anything U want to make it Ur own thanks for sharing it brings back good memories ๐Ÿ™‚

  13. I have had this recipe for years .when i do peaches i add ciammon & almond extract. the same with cherries.soo goood every one loves them i have friends who visit request i make this .thanks


    1. Carla Peterson says:

      I am very interested in finding out how long you cook this wonderful cobbler in a crockpot. My family has been enjoying this recipe for over 70 years. We love it and so do all our friends.

    1. The Southern Lady says:

      About 35 to 40 minutes.

  15. I have made this recipe with just about every fruit for over 55 years an always a hit, love It. yummy!…..
    Thanks for all you wonderful recipes

  16. lisa spell says:

    do i use the can peaches and the juice or do i drain the juice off the peaches and use them without the juice. please let me now?

    1. You can use pie filling or canned peaches. If using canned peaches, I drain them. You could add a little of the juice in it but not a lot or you could replace some of the milk with juice. You don’t want it to be soggy.

  17. I make this all the time, It is very flexible. I use fresh, frozen or canned fruit. You can also use your imagination……my last experiment was fresh blueberry and peaches. YUMMY. I had a house guest and a quart of fresh cherries. Her question was what are you doing with the cherries. I said we can just eat them. She asked if I would made a cobbler. I said OK. She sat with a paring knife and pitted each cherry The cobbler was amazing. It is also called Poor Man’s Pie. I have given this recipe to countless people.

  18. Harriett Clark says:

    Do you drain the juice off the canned peaches or do you use it in the recipe? Thanks!

    1. I drain it if using canned peaches. I usually use pie filling but you can use the canned peaches. You could add a little of the juice or replace some of the milk with the juice but not much. You don’t want it to be soggy.

  19. Can this be used with frozen fruit? I have tons of frozen berries. If so how much? About a cup and a half?

      1. I made it last night with pears… It was so good and came out perfect!

  20. i am cooking this for guests coming tomorrow. If I double the recipe for a 9×13 pan. I understand that I just double everything and then add a drained 29 oz. of peaches that have been cut up. Is this correct? What is confusing me, it says to add a regular size can of cut up peaches for the 9×9 size but it does not show the regular size of peaches as one of the ingredients used

    1. You are correct. You just double everything for a 9 x 13 pan. The peaches, too. Use the large can of peaches for a 9 x 13 pan.

  21. we make this ALL the time….tonight I am making it with pineapple and cranberry!!! I also sprinkle brown sugar over it before baking…YUMMY!

  22. Thank u So much! I use to make this…. Going to again now! Love cobbler!

  23. I made this last night! YUMMY!!!! so easy and the whole pan is gone this morning!! Just started my sourdough starter!!!! can’t wait! thank you

  24. I have used this recipe for over 50 years, it is my fav dessert, simple an easyan of course so yummy….Thanks for your great delic recipes..

  25. I make my cobblers with this recipe and have for years, I’m now a diabetic & use splenda instead of sugar. I also Double the recipe for bigger cobblers, & use fresh fruit in splenda syrup,( water slenda mixture)

  26. Could anyone tell this ignorant English person what a stick of butter weighs please

    1. Edna,
      a stick of butter is 1/2 cup. ๐Ÿ™‚ I just took this recipe out of my oven 1/2 hour ago, using fresh peaches and I doubled the recipe, so made it in a 9×13. It is delicious!!!

    2. Vera Sheldon says:

      if a pound is 16 oz., divide 4 into 16 and you will get 4 oz….so your
      answer is one stick weighs 4 ounces…. ๐Ÿ™‚

    3. Bill Klossner says:

      One stick of butter is approximately 113 grams

  27. MaryLena Anderegg says:

    My mother called this “one cup cobbler”. Thanks for the reminder.


  29. This is the cobbler recipe that my grandmother gave me when I got married, 39 years ago. She called it “Lazy Day Cobbler”.
    It’s awesome with blackberries too. Mmmmm

  30. Clara Melvin says:

    Judy, I just got through making one of these. That’s the recipe my
    Mother used all the time. It’s so good. I had Blue Bell Homemade Vanilla Ice Cream to top it off!

    1. Hi Clara, Wish I had been there to have some with you. Sounds so good. I love this recipe. Have a great weekend. Love and hugs.

  31. Grandma called this “Lazy Man Pie”! Been making for years. She always made it on wash day…which took all day using the wringer washing machine!

  32. I got this very recipe from my mama, we made it all the time, and now I make it for my family

  33. I don’t have self-rising flour. Would you be able to tell me how to adjust the recipe for this, using regular flour and whatever else is needed? Would I add baking powder and/or baking soda; and how much? Thanks in advance, I’m looking forward to making this!! ๐Ÿ™‚

    1. Self-rising flour is made by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to 1 cup of all-purpose flour. Have a great weekend.

      1. Thank you very much! Headed to the kitchen to make this right now! Can hardly wait for it to be done! ๐Ÿ™‚ Appreciate your quick reply!!

      2. very helpful…thanks …Have a good thanksgiving…….:)-

      3. does buisquick work?

    2. Charlotte Broze says:

      You should get some self-rising flour. Makes great biscuits, pancakes, waffles, some cakes. It is much cheaper than mixes and about as easy. My mother discovered self-rising flour when we lived in South Carolina in 1952.

      1. Hi Charlotte, I buy self-rising flour and all purpose flour in the 25 lb. bags. I always have it on hand!

  34. So happy to see this on here. We called it 1 cup cobbler. I have been making this for over 50 yrs. and it gets raves every time. Love your delish “Suthern” cookin. Yes, I am a GRIT…lol


  36. Cupa, cupa, cupa, that’s what we call this cobbler recipe………love it!!!!

  37. margaret franklin says:

    This is really good made with fresh blackberries.

  38. I love this! I like a cup of selfrising flour, cup of sugar and a can of fruit cocktail (including the juice) and mix – bake 350deg. till it’s golden and it’s delish and simple.

    1. Joan Brigham says:

      Your way is the way Dolly Parton told to make it in Steel Magnolias!!

  39. Mona Hickey says:

    When I make this cobbler, I use only 1/2 stick of butter, which I melt in the oven while I blend the flour, sugar, and milk (I also add a dash of vanilla to the batter). When the butter is melted and sizzling hot, I pour the batter over it, then I pour the peaches and all the juices evenly over the batter, and do not stir. The batter rises over the fruit and makes a nice crust. Bake on 350 until golden brown.

  40. I use to make this with my Mama and we’d just use canned peaches in heavy syrup. It was our favorite cobbler recipe. We did cut the sugar to 3/4 c because it was too sweet for us otherwise.

  41. I have made this recipe many times using fresh or frozen fruit. Works great!

    1. Has anyone done one with fresh strawberries?