Sheet Pan Cobbler

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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Wow all your guests with this sheet pan cobbler; it’s so easy that all you do is add the ingredients to 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. 

Sheet Pan Cobbler Ingredients

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Indulge in a flavorful journey with this cobbler. The cherry filling boasts a sweet-tart balance with hints of lemon and almond extract.

The apple layer brings warmth through cinnamon and lemon, while the blueberry filling offers a zesty and fresh burst.

Crowned by a cobbler topping of buttery, flaky perfection with a touch of sweetness, this dessert has a little something for everyone.

You’ll need: 

For The Cherry Filling:

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

For The Apple Filling:

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

For The Blueberry Filling:

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

For The Cobbler Topping:

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

Substitutions And Additions

FRUIT FILLING: You can change the fruit pie filling to peach, pear, or blackberry pie filling. The options for flavor combinations are endless.

You will just want to adjust your additional flavorings to each fruit accordingly. 

FRESH FRUIT: We 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

Let’s walk through the steps to making three cobblers, all in one pan.

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

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. 

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. 

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. 

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 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. 

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 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. 

STEP SEVEN: Transfer your fruit fillings to the prepared rimmed sheet tray.

Start by 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.

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.

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

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.

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

MORE COBBLER RECIPES

Cobblers & Crisps

The Best Peach Cobbler Recipe

Cobblers & Crisps

Blueberry Cobbler

Storage

We have some handy tips for storing any leftover cobbler to enjoy later.

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

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. 

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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 minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 24 servings

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Ingredients

  

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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

Cobbler Topping

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

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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