Spring fruit cobbler

Contributed by Preston Maring, MD

Spring fruit cobbler

If you ever eat dessert, consider this seasonal cobbler that uses fresh fruit from the Lone Oak Farm in Lemoore, Kashiwase Farm in Winton. and VB Farm in Watsonville.

I’ve included 2 versions of the recipe, one a lower fat version that I like. In a side-by-side test, a more discerning palate may notice a very slight difference in the texture of the cobbler.

Servings: 8 to 10


  • 6 cups peaches, raspberries, blueberries and strawberries in any combination in small bite size pieces
  • 2/3 cup sugar, divided
  • 1 1/4 cup plus 1 tablespoon all-purpose flour, divided
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt plus 1 pinch, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cinnamon
  • 1 egg or 1/4 cup egg substitute
  • 1/2 cup buttermilk
  • 6 tablespoons unsalted butter/Earth Balance Buttery Spread, melted and cooled
  • 1/2 tsp vanilla

Note: Depending on the sweetness of the fruit, you may not need the full 1/3 cup of sugar for the filling.


  1. Preheat oven to 375 degrees.
  2. Lightly grease a 13 inch by 9-inch baking dish.
  3. Gently mix the fruit, 1/3 cup sugar, 1 tablespoon flour, lemon zest, and a pinch of salt, and then distribute evenly in the baking dish.
  4. Mix 1 1/4 cup flour, 1/3 cup sugar, baking powder, cinnamon, 1/4 teaspoon salt together in a medium bowl.
  5. Mix the egg, buttermilk, butter, and vanilla.
  6. Add to the dry ingredients and stir.
  7. Spoon the topping over the filling leaving spaces for the juices to bubble up.
  8. Bake for 30 to 45 minutes. Or until lightly browned. Check it at 30 minutes so it doesn't get overdone.

Nutrition information (per serving)

  • Serving size: 8
  • Total fat: 10 g
  • Saturated fat: 6 g
  • Cholesterol: 50 mg

If using Earth Balance Buttery Spread and egg substitute: 

  • 7 g Fat
  • 2 g Saturated fat
  • 3 g Cholesterol

A snack bag of Fritos has 10 gm fat.