Vanilla Cobbler
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This vanilla cobbler has become my go to dessert whenever I want something comforting but don't have hours to spend in the kitchen. The whole thing comes together in just an hour from start to finish, making it perfect for busy weeknights or unexpected guests. I love that it uses simple pantry staples, so you probably have most of the ingredients on hand already. The vanilla extract gives it such a lovely warmth, and eggs provide wonderful protein to make this feel a bit more substantial than your average sweet treat. There's something so satisfying about spooning into that golden, custardy center with its buttery topping. Trust me, this one's a keeper.
Ella x
Ingredients
- 200 gall-purpose flour
- 300 ggranulated sugar
- 150 gunsalted butter
- 4 piecelarge eggs
- 1 mlvanilla extract
- 400 mlwhole milk
- 10 gkosher salt
- 5 gbaking powder
- 50 gunsalted butter, melted
- 100 mlheavy cream
- 100 ggranulated sugar, for topping
- 200 gall-purpose flour, for topping
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF).
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for a light texture.
- 3
Add the melted butter and mix until the dough resembles coarse crumbs.
Tip: Be careful not to overmix.
- 4
In a separate bowl, whisk together the eggs, vanilla extract, and milk.
Tip: Make sure to whisk until smooth and creamy.
- 5
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Tip: Don't overmix.
- 6
Pour the vanilla mixture into a 20x20 cm baking dish and smooth the top.
Tip: Make sure the surface is even for even baking.
- 7
In a separate bowl, mix together the heavy cream and granulated sugar until well combined.
Tip: This will be the topping for your cobbler.
- 8
Pour the cream mixture over the vanilla mixture and smooth the top.
Tip: Make sure the surface is even for even baking.
- 9
Sprinkle the granulated sugar and flour mixture evenly over the top of the cobbler.
Tip: This will give your cobbler a crunchy topping.
- 10
Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
Tip: Check the cobbler after 40 minutes and cover the top with foil if it's browning too quickly.
- 11
Remove from the oven and let cool for 10-15 minutes before serving.
Tip: This will help the cobbler set and make it easier to serve.
- 12
Serve warm, topped with vanilla ice cream or whipped cream if desired.
Tip: This is optional, but it's a delicious way to finish off the cobbler.
Recipe Variations
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