The Most Delicious Rustic Fruit Cobblers

Gathering together is one of my most favorite things to do. Recently, we had the BEST lunch with our favorites; but, something new was added at the last minute. In the midst of finding peaches and blueberries that I had put away last summer in the freezer, the most delicious rustic cobblers were created. A new favorite that I just had to share with you this morning!

Rustic Fruit Cobblers

Yeah…what does that mean?

Well, one of my favorite cookbooks I have shared with you before is P. Allen Smith’s cookbook. He ALWAYS inspires me.

Not always do I have all of the ingredients or choose all of the steps…but, inspiration from this cookbook always adds me to the best new creations.

Carrot cake or hummingbird cake or the various favorite family pie recipes were what was on my lunch menu plan…but, when I made the trip to the freezer…the fruit jumped out at me.

I think ALL of us were glad they did!

Can I tell you that they were the easiest of desserts to make? And I loved that they were individualized servings which is now my FAVORITE way to make them.

Who knew?

So…this is my version of the cookbook inspiration!

Rustic Fruit Cobblers

Individual fruit cobblers that are perfect for gatherings!

5 from 1 vote

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Prep Time 13 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Equipment

• 1 cookie sheet
• 8 ramekins
• oven
• measuring spoons
• grater

Ingredients

  

• 1 orange For zest and juice
• 4 C sliced peaches
• blueberries
• sugar
• 4 T butter
• 2 pie crusts, ready made or your favorite recipe

Instructions

 

• Preheat your oven to 350 degrees.
• Begin by buttering your ramekins.
• Add pie crust- to fit inside each ramekin with pie crusts outside to overlay after filling to give a "rustic" look.

  NOTE: if you want to reduce the crust, simply cut crusts that will be slightly larger than the tops to top each cobbler.
• Fill each pie with 1/2 C sliced peaches and a few blueberries.
• Zest a small amount of orange on top.
  
• Sprinkle with 1-2 T of granulated sugar.
• Add 1 t. orange juice from the orange on top of the sugar.
• Dot with a small amount of butter and then close the crust over the top.

  NOTE: If doing the "rustic" look there may be part of the fruit peeking out.

  If just topping with crust, cut holes for steam to escape…be creative with cutters to do this if you like!
• Brush the tops with melted butter and sprinkle with a bit of granulated sugar.
  
• Place ramekins on a cookie sheet with sides in case any of your cobbler bubbles over.
• Bake in a preheated 350 degree oven for 45 minutes or until the desired golden color.
  
• Serve warm with whipped cream or ice cream!
  

Notes

One of my favorite parts of this recipe is the addition of the orange zest! It brightens the fruit and just makes it all taste better.

Feel free to change out the fruit to whatever is in season. For fall add a bit of apples and pecans or walnuts. So many variations.

To make gluten free, simply substitute Bob’s Red Mill Gluten free 1 to 1 flour for the flour in your pie crust recipe.

I LOVE the fact the individual portion size with this version of a cobbler. 

The “rustic” look takes all of the perfectionism of how they need to look out of the recipe–I love that! If you do want more of great look, choose small cookie cutters to cut out tops of your pie crust and cut tops out to make them more “finished” and uniform.

Keyword fruit cobbler, rustic fruit cobbler

They are the perfect Fruit Cobbler for your next gathering!

I promise! Just that tiny sprinkle of orange zest and teaspoonful of orange juice take it to the next level!

If you don’t have fruit tucked into your freezer, try fruit from the freezer section of your favorite grocery.

If you need to make these gluten free, just switch out your flour for Bob’s Gluten Free 1 to 1 flour when making your pie crust.

Feel free to only add a “top” crust and not line the ramekin with pie crust if you want to reduce the calories or carbs.

Simply can’t wait to give these a try when fresh fruit is in season here…my, oh, my!

I’m attaching some of the things I used to make these just to help you visualize what you need.