A Sheet Pan Cobbler is my favorite way to combine 3 fruit flavors into one delicious sheet pan dessert. This recipe is so quick and easy to make because it uses canned fruit pie filling (no peeling, coring, or slicing required) and tops it with a simple homemade dough that bakes up crispy golden brown and balances the sweetness beneath.
Simple Sheet Pan Cobbler
This Sheet Pan Cobbler is so simple to make and is easier to prepare than any fruit pie.
Skip chilling the dough and put aside your rolling pin because this recipe doesn’t have a bottom crust or any finicky fillings; instead, it has a crisp and tender made-from-scratch topping with 3 jammy canned fruit fillings underneath.
The dough bakes up buttery brown on top and light and fluffy below–the ultimate contrast to the soft, sweet fruit. The easy-to-make sweet cream biscuit is the best topping for a crumble because it bakes up crispy, with a cake-like consistency that soaks up the rich fruit juices and flavors.
Customize your cobbler with your favorite canned pie filling to create the ultimate fruity sweet dessert–it tastes just as delicious as a time-consuming, classic old-fashioned cobbler recipe but removes the complication!
Serve your Sheet Pan Cobbler, or a basic Blackberry Cobbler or Blueberry Cobbler warm from the oven with a scoop of vanilla ice cream.
Why We Love This Sheet Pan Cobbler Recipe
- Quick and easy to make with a shortcut: uses canned fruit pie filling .
- Simple ingredients bake into a delicious 3-in-1 cobbler dessert.
- Adaptable and versatile recipe can include your favorite fruit flavors.
- Tastes like a classic cobbler, but made even easier and fuss-free.
- Foolproof recipe that feeds a crowd.
- Perfect for potlucks, backyard BBQs, group gatherings, or parties.
Ingredients
Cobbler topping:
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, very cold, small cubed
- 1 cup heavy cream, cold
Cherry filling:
- 3 cups canned cherry pie filling (approximately 1 ½ 21oz. cans)
- 2 teaspoons fresh lemon juice
- 1 teaspoon almond extract
Apple filling:
- 3 cups canned apple pie filling (approximately 1 ½ 21oz. cans)
- 2 teaspoons fresh lemon juice
- 1 teaspoon cinnamon
Blueberry filling:
- 3 cups canned blueberry pie filling (approximately 1 ½ 21oz. cans)
- 1 teaspoon fresh lemon zest
- 2 teaspoons fresh lemon juice
Substitutions and Additions
- Fruit Filling: Customize your cobbler with your favorite fruit fillings, like peach, pear, strawberry, strawberry rhubarb, mixed berry, or blackberry pie filling. The options and flavor combinations are endless. Just make sure to adjust your additional flavorings to fit each fruit accordingly.
- Different Cobbler Dough: While I haven’t tried a cake mix as an alternative to the topping for this recipe, a cake mix or Bisquick should make a delicious dough.
Recommended Tools
- Large (12”x18”) rimmed baking sheet tray
- Cooking spray
- Mixing bowls
- Measuring tools
- Pastry cutter
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Sheet Pan Cobbler
- Make the cherry filling by combining the cherry pie filling, lemon juice and almond extract. Set aside.
- Make the apple filling by combining the apple pie filling, lemon juice and cinnamon. Set aside.
- Make the blueberry filling by combining the blueberry pie filling, lemon zest and lemon juice. Set aside.
- Make the cobbler topping by adding the all-purpose flour, baking powder, salt, brown sugar, granulated sugar, and cubes of butter to a large bowl.
- Cut the butter into the flour mixture with a pastry cutter until it resembles coarse crumbs.
Pro Tip: The butter should be little ‘pea sized’ pieces. - Pour the heavy cream into the flour mixture and gently mix it in, using your hands or a wooden spoon, just until all the heavy cream has been incorporated.
Pro Tip: You will want to squeeze the dough mixture into chunks, or large crumbles, with your hands. This is what gives your sheet pan cobbler that “cobblestone” look to the topping. Do not overmix the dough or it will become tough when baked. - Assemble your cobbler by adding the cherry filling to the left ⅓ of the prepared tray, the apple filling in the center ⅓ of the tray, and the blueberry filling in the final ⅓ part of the tray.
- Using your hands, place chunks of dough randomly all over the top of your fruit fillings.
Pro Tip: Leave a few little gaps between the dough so you can see the varieties of fruit peeking through the topping when baked. - Bake at 375 degrees Fahrenheit for 30 minutes or until the fruit is bubbly and the cobbler dough is lightly golden.
- Serve warm and enjoy!
Tips
- Make sure to use a rimmed baking sheet to ensure any juices stay within the pan’s confines.
- You may want to place an extra large piece of aluminum foil onto the oven rack just below the rack that your sheet pan cobbler is on. This will catch any overflow drips that may occur while your cobbler is baking.
- A standard sheet tray will only hold about 1 ½ cans of the fruit filling because they are only one inch deep as the standard. If you can find a sheet tray that has two inch deep sides (they are usually sold for making large sheet tray cakes) then the full 2 (21 oz.) cans will be able to be used when making this cobbler.
- You can serve this sheet tray cobbler while it is warm with a scoop of vanilla ice cream or whipped cream.
- Make sure to get a little bit of each flavor of fruit in each serving.
Storage Tips
- To Store: Leftovers can be stored in a sealed container, in the refrigerator, for up to 2 days.
- To Reheat: You can reheat any leftovers in single servings, in the microwave, for 30 seconds or until warm.
Frequently Asked Questions
Cobblers, crumbles, and crisps fall under the same dessert umbrella. Each is similar to a pie but made without the pie crust. Cobblers are typically topped with a biscuit or cake-like topping, crisps are topped with an oat streusel topping, and crumbles are topped with an oat-less crumb topping.
The terms are all pretty synonymous with one another, but cobbler almost always includes a biscuit topping.
I did test this recipe using fresh fruit and the results were just not as consistent as using the canned fruit fillings.
With the natural liquids that the fresh fruits give off when baked (even with the addition of thickeners) the fruit part of this sheet pan cobbler just made a huge mess as it baked and the juices bubbled over the sides of the shallow sheet pan.
Also, not all fruit combinations can be found at the same time, while fresh, in your local markets.
With the canned fruit filling the thickeners are already accounted for and there are no excess liquids to adjust for with the different fruits. You can also find all different varieties of fruit fillings year-round in the baking section of your grocery store.
I do not recommend preparing this recipe ahead of time. the cobbler topping won’t rise as much if it is not immediately baked.
Other Easy Sheet Pan Recipes
Sheet Pan Cobbler
Ingredients
Cobbler topping:
- 2 cups all-purpose flour
- 3 tbsp brown sugar
- 3 tbsp granulated sugar
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter very cold, small cubed
- 1 cup heavy cream cold
Cherry filling:
- 3 cups canned cherry pie filling (approximately 1 ½ 21oz. cans)
- 2 tsp fresh lemon juice
- 1 tsp almond extract
Apple filling:
- 3 cups canned apple pie filling (approximately 1 ½ 21oz. cans)
- 2 tsp fresh lemon juice
- 1 tsp cinnamon
Blueberry filling:
- 3 cups canned blueberry pie filling (approximately 1 ½ 21oz. cans)
- 1 tsp fresh lemon zest
- 2 tsp fresh lemon juice
Instructions
- Preheat oven to 375* F. Butter, or spray with cooking spray, a large (12”x18”) rimmed baking sheet tray.
- In a medium bowl add the cherry pie filling, lemon juice and almond extract for the cherry filling. Stir to combine. Set aside.
- In a second medium bowl add the apple pie filling, fresh lemon juice and cinnamon for the apple filling. Stir to combine. Set aside.
- In a third medium bowl add the blueberry pie filling, fresh lemon zest and fresh lemon juice for the blueberry filling. Stir to combine. Set aside.
- To make the cobbler topping add, to a large mixing bowl, the all-purpose flour, baking powder, salt, brown sugar, granulated sugar and the small cubes of cold unsalted butter. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. The butter should be little ‘pea sized’ pieces.
- Pour the cold heavy cream into the flour mixture and gently mix it in, using your hands or a wooden spoon, just until all the heavy cream has been incorporated. You will want to squeeze the dough mixture into chunks, or large crumbles, with your hands. This is what gives your sheet pan cobbler that “cobblestone” look to the topping. Do not overmix the dough or it will become tough when baked.
- Transfer your fruit fillings to the prepared rimmed sheet tray. You will start with placing the cherry filling to the left ⅓ of the tray, then in the center ⅓ of the tray place the apple filling ending with the final ⅓ part of the tray filled with the blueberry filling.
- Using your hands, you will want to place your chunks of dough randomly all over the top of your fruit fillings. Leave a few little gaps between the dough so you can see the varieties of fruit peeking through the topping when baked.
- Bake for 30 minutes or until the fruit is bubbly and the cobbler dough is lightly golden.
Jenn’s Notes
- To Store: Leftovers can be stored in a sealed container, in the refrigerator, for up to 2 days.
- To Reheat: You can reheat any leftovers in single servings, in the microwave, for 30 seconds or until warm.
- Make sure to use a rimmed baking sheet to ensure any juices stay within the pan’s confines.
- You may want to place an extra large piece of aluminum foil onto the oven rack just below the rack that your sheet pan cobbler is on. This will catch any overflow drips that may occur while your cobbler is baking.
- A standard sheet tray will only hold about 1 ½ cans of the fruit filling because they are only one inch deep as the standard. If you can find a sheet tray that has two inch deep sides (they are usually sold for making large sheet tray cakes) then the full 2 (21 oz.) cans will be able to be used when making this cobbler.
- You can serve this sheet tray cobbler while it is warm with a scoop of vanilla ice cream or whipped cream.
- Make sure to get a little bit of each flavor of fruit in each serving.
What size sheet pan is used here.
Thank You Jenn 👍🏼👏🏼♥️ This IS GREAT ❗️I CAN take A Dessert Somewhere That I NEED to Go And Bring One And It has 3 flavors 😊❗️G-d♥️Bless And It’s GOOD 👍🏼 ❤️
Do you have a recipe for just a cherry cobbler?
I don’t, but you can make this all cherry – or use this recipe and switch it out for Cherry! https://princesspinkygirl.com/blackberry-cobbler/