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Sheet Pan Cobbler

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close up shot of a cobbler in a sheet pan
This sheet pan cobbler is packed with plenty of fruit and a crisp topping for a delicious way to serve a crowd.
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Table of Contents
  1. Sheet Pan Cobbler Ingredients
  2. How to Make This Sheet Pan Cobbler Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Wow all your guests with this sheet pan cobbler; it’s so easy that all you do is add the ingredients on a pan and bake. With cherry, apple, and blueberry pie filling all topped with a cobbler topping, you can’t go wrong with this when you are feeding a crowd. 

Don’t need quite as much cobbler? Our great recipes for blackberry cobbler and strawberry cobbler are the perfect size for feeding your family. 

close up shot of a cobbler in a sheet pan

Sheet Pan Cobbler Ingredients

Sheet Pan Cobbler raw ingredients that are labeled

You’ll need: 

For the Cobbler Topping

  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 3 tablespoons granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, very cold, cut into small cubes
  • 1 cup heavy cream, cold

For the Cherry Filling

  • 3 cups canned cherry pie filling, approximately 1½ (21-ounce) cans
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon almond extract

For the Apple Filling

  • 3 cups canned apple pie filling, approximately 1½ (21-ounce) cans
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon cinnamon

For the Blueberry Filling

  • 3 cups canned blueberry pie filling, approximately 1½ (21-ounce) cans
  • 1 teaspoon fresh lemon zest
  • 2 teaspoons fresh lemon juice

SUBSTITUTIONS AND ADDITIONS

FRUIT FILLING: You can change the fruit pie filling to peach, pear, or blackberry pie filling. The options of flavor combinations are endless. You will just want to adjust your additional flavorings to each fruit accordingly. 

FRESH FRUIT: I did test this easy 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, the fruit part of this sheet pan cobbler made a mess as it baked, and the juices bubbled over the sides of the shallow sheet pan. 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. 

How to Make This Sheet Pan Cobbler Recipe

STEP ONE: Preheat the oven to 375°F. Butter, or spray with cooking spray, a large 12×18-inch rimmed baking sheet tray. 

OUR RECIPE DEVELOPER SAYS

A standard sheet tray will only hold about 1½ cans of 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 whole 2 (21-ounce) cans will be used when making this cobbler.

STEP TWO: In a medium bowl, add the cherry pie filling, lemon juice, and almond extract for the cherry filling. Stir to combine. Set aside. 

cherry pie filling, lemon juice, and almond extract combined in a bowl

STEP THREE: In a second medium bowl, add the apple pie filling, fresh lemon juice, and cinnamon for the apple filling. Stir to combine. Set aside. 

apple pie filling, lemon juice, and cinnamon combined in a bowl

STEP FOUR: 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. 

lemon zest, lemon juice, and blueberry pie filling combined in a bowl

STEP FIVE: 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 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. 

PRO TIP:

Make sure your butter is really cold. Take it out of the fridge right before you begin this process. 

dry ingredients and butter combined in a bowl

STEP SIX: 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. 

heavy cream stirred into the flour mixture

STEP SEVEN: Transfer your fruit fillings to the prepared rimmed sheet tray. You will start with placing the cherry filling on the left ⅓ of the tray, then in the center ⅓ of the tray, place the apple filling and then fill the final ⅓ of the tray with the blueberry filling.

fruit fillings added to a sheet tray

STEP EIGHT: 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.

chunks of dough placed on top of the fruit fillings

STEP NINE: Bake for 30 minutes or until the fruit is bubbly and the cobbler dough is lightly golden. 

PRO TIP:

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.

cobbler after being baked in a sheet pan

How To Serve

You can serve this fruit cobbler while it is warm with a scoop of our no-churn vanilla ice cream and a dollop of whipped cream. Make sure to get a little bit of each flavor of fruit in each serving so that everyone gets a variety of flavors.

Storage

IN THE FRIDGE: Leftovers of this three-flavor sheet pan cobbler can be stored in a sealed container in the refrigerator for up to 2 days. 

IN THE FREEZER: If you’re going to freeze your one-pan cobbler, make sure it’s in an airtight freezer-safe container. It will keep for about 3 months in the freezer. 

REHEATING: You can reheat any leftovers of this easy dessert in single servings in the microwave for 30 seconds or until warm.

close up shot of a cobbler on a plate topped with vanilla ice cream

Topped with a crisp crust, this easy sheet pan cobbler makes apple cobbler, cherry cobbler, and blueberry cobbler all in one pan and is big enough to serve a crowd. Add ice cream, and you have yourself a fruity and delicious dessert. 

FREQUENTLY ASKED QUESTIONS

Can I use different types of fruit for this recipe?

This great recipe allows for plenty of flexibility as to what fruit you use. It is best to use canned filling for this recipe. 

What is the difference between a fruit cobbler and a fruit crisp?

Cobblers use either biscuit dough or cake mix along with fruit, while crisp toppings are made up of sugar, butter, oats, and cinnamon and have more of a crumbly and granular look. 

Can I freeze this cobbler?

Cobbler will freeze for up to three months when stored in an airtight container.

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close up shot of a cobbler in a sheet pan

Sheet Pan Cobbler

5 from 1 vote
This sheet pan cobbler is packed with plenty of fruit and a crisp topping for a delicious way to serve a crowd.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 servings

Ingredients
  

Cobbler Topping

  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 3 tablespoons granulated sugar
  • teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter very cold, cut into small cubes
  • 1 cup heavy cream, cold

Cherry Filling

  • 3 cups canned cherry pie filling, approximately 1½ (21-ounce) cans
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon almond extract

Apple Filling

  • 3 cups canned apple pie filling, approximately 1½ (21-ounce) cans
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon cinnamon

Blueberry Filling

  • 3 cups canned blueberry pie filling, approximately 1½ (21-ounce) cans
  • 1 teaspoon fresh lemon zest
  • 2 teaspoons fresh lemon juice

Instructions
 

  • Preheat oven to 375°F. Butter, or spray with cooking spray, a large 12×18-inch 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 on the left ⅓ of the tray, then in the center ⅓ of the tray, place the apple filling and then fill the final ⅓ of the tray 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

  • A standard sheet tray will only hold about 1½ 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 whole 2 (21-ounce) cans will be able to be used when making this cobbler.
  • Make sure your butter is really cold. Take it out of the fridge right before you begin this process.
  • 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.

Nutrition

Calories: 242kcal | Carbohydrates: 42g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 77mg | Potassium: 131mg | Fiber: 2g | Sugar: 19g | Vitamin A: 339IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
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  1. Jenny E says

    How did you keep the lie fillings from running into one another? Did you use a foil divider between the different fillings?