Happy Monday! I figured I’d start the week out with a little something sweet for you all – Quick & Easy Fresh Fruit Cobbler. I laughed when I automatically typed the word “easy” when coming up with the title. I’ve been using that word very frequently when describing my recipes on here but it’s true! They are easy and this one is no exception. Again, it’s one of my favorite kinds of recipes – the dump-and-go kind that doesn’t taste like a dump-and-go kind.
Speaking of dump-and-go… This recipe is basically a modification to a good ol’ dump cake which is probably one of my favorite desserts ever, as simple as is! Typical dump cakes require 3 ingredients. You dump the cans of fruit, dump the cake mix, and put butter over all of it. It doesn’t get any simpler than that and it tastes like a bite of heaven. This recipe though, is one that I whip up when I need to get rid of fresh fruit that is about to go bad. Since I always have the other necessary ingredients on hand, it’s pretty simple to put together. You can use pretty much any fruit you want but I like this recipe best with peaches and blueberries.
As much as I love the classic dump cake, I love the fresh fruit in this one. It makes it taste even more like summer. If you want to save some time and use canned fruit, go ahead! If you need to get rid of some fruits though, this is the perfect alternative.
Quick + Easy Fresh Fruit Dump Cobbler
- 8 Ripe peaches peeled, pitted, and sliced
- 8 oz Blueberries
- 1 tsp Lemon juice
- 2 tsp Cornstarch
- 1/4 Cup Brown sugar
- 1/4 Cup Granulated sugar
- 1/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1 Bag Yellow cake mix
- 1 Stick Butter
- Vanilla ice cream!
Preheat the oven to 350F and spray the bottom of a 9x13" pan with cooking spray.
Peel, pit, and slice the peaches and place in the baking dish.
Wash the blueberries and remove as much water as possible before adding them to the baking dish.
Add the lemon juice to the fruit and stir until all of the fruit is coated.
Add the cornstarch, sugars, cinnamon, and nutmeg to the fruit and stir until combined. Spread the fruit out so that it's even in the dish.
Sprinkle the cake mix all over the fruit.
Thinly slice the butter and place the pads of butter on top of the cake mix. It's best to cover all of the cake mix with butter so that there is no dry mix after baking (I don't really mind so I just chunk that butter up and throw it on there).
Bake for 55-60 minutes or until the top is golden brown and the fruit is bubbling.
Top with Vanilla ice cream and enjoy!
This recipe is also perfect when transitioning from summer to fall. Doesn’t this picture just make you want to light the pumpkin candle and break out the cozy hoodies?! I can’t lie… Looking at this makes me all giddy inside. Fall is right around the corner you guys! This is the perfect dessert to reminisce over summer but also embrace your excitement if you’re like me. 😉 Oh and don’t forget a couple scoops of vanilla ice cream! Swoon….
Well done capturing this photo, Laura, well done. You somehow manage to elicit so many joyful emotions I didn’t realize I was feeling until now. HA!
I hope you all enjoy this recipe! If you try it out, let me know what you think. As always, thank you all so much for the support!
Details on my outfit from my capsule can be found here.
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