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+ servings

Sheet Pan Cobbler

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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 24 servings
Calories 242 kcal


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


  • Preheat oven to 375°F. Butter, or spray with cooking spray, a large 12x18-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.


  • 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.


Sodium: 77mgCalcium: 36mgVitamin C: 2mgVitamin A: 339IUSugar: 19gFiber: 2gPotassium: 131mgCholesterol: 24mgCalories: 242kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 8gProtein: 2gCarbohydrates: 42gIron: 1mg