Summer Fruit & Cream Cobbler

  • Author: The Kitchen Whisperer

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Crusty and Crumb Topping

  • 1/2 cup butter, unsalted melted, cooled to room temperature
  • 1/2 cup light brown sugar
  • 1 1/2 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Cream Filling

  • 1/2 cup plain greek yogurt
  • 1/4 cup sugar
  • 1 Tbl flour
  • 1 egg
  • 1/2 tsp vanilla extract

Pie Filling


  1. Grease the bottom and sides of an 8″ square pan.
  2. Line with parchment paper. Set aside.
  3. Preheat oven to 375F.
  4. In a medium mixing bowl, whisk together flour, brown sugar, baking soda, baking powder and salt.
  5. Add in cooled melted butter and mix until dough forms. I started with a fork and ended up using my fingers to make a moist crumb mixture
  6. Remove 3/4 cup of the mixture and set aside
  7. Press the remaining dough into prepared pan.
  8. Use the bottom of a measuring cup to press it down in evenly.
  9. Set aside.
  10. Place the greek yogurt, 1/4 cup sugar, 1 Tbl flour, egg and vanilla extract in a large mixing bowl and whisk until well combined.
  11. Pour over crust, spreading out evenly.
  12. Spoon the pie filling over the creamy filling.
  13. Using a spoon, gently make few swirls.
  14. Sprinkle with the topping mixture. Don’t worry if it doesn’t cover it all.
  15. Bake for 25 to 28 minutes or until the topping is golden brown.
  16. Cool completely in pan.
  17. At this point you can scoop into small bowls or cut into squares
  18. Refrigerate leftovers in a covered container for up to 3 days.


To make the Peach Berry Pie Filling I just used 5 cups of fresh peaches and 2 cups of fresh blueberries.

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