Sheet Pan Cobbler

5 from 2 votes

A Sheet Pan Cobbler is quick and simple to make and so much easier than baking a pie. This recipe uses a shortcut canned fruit filling that is topped with a crispy, tender homemade dough.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: (3 in.x3 in.) servings

Calories: 242kcal

Author: Jennifer Fishkind

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.

Notes

Storage:

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.

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.

Nutrition