Tasty Tuesday … Upside Down and Right-side up Very Berry Cobblers

Cooking, Photography, Tasty Tuesday ..., Vegan Dishes, Vegetarian Cooking

With all the marvelous fruits available during the summer months I often make a fruit cobbler for dessert. These cobblers almost always showcase perfectly ripe fruit in season. My preference is to keep them simple and not add a whole lot of sugar.

You can make this cobbler with the fruit at the bottom, or the fruit on top. Both ways are delicious, plus the fruit toppings and doughs can be interchanged.
If you make your own “buttermilk” using non-dairy milk and lemon juice or vinegar and use vegan butter, the upside down cobbler is vegan!

For these recipes, I’ve used both a 8 inch square pan and a deep 9 inch pie pan. For the upside down cobbler I prefer the square pan. For the right side  up cobbler, both pans work equally well.

One more tip! Put a rimmed baking sheet one rack lower in the oven than the cobbler, since they have a way of bubbling over while baking and making a mess in the oven. I find that a baking sheet easier and quicker to clean, than having to scrub the oven.

Here’s the recipe for the right-side-up cobbler dough:

  • 1 cup white flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon of baking soda
  • 3 tablespoons sugar
  • 1 egg
  • 1/4 cup melted butter or margarine
  • 1/3 cup buttermilk or yoghurt (I used plain non-fat yoghurt)
  • 1 teaspoon vanilla extract
  • fruit topping of your choice

Preheat the oven to 375°.
Combine the dry ingredients in a bowl.
In a separate bowl, combine the liquid ingredients.
Pour the buttermilk mixture into the flour.
Mix gently until just combined.
The batter will be a little stiff.
Set aside.
Put the fruit mixture into a large, deep pie pan or and 8×8 inch baking pan.
Carefully spread the dough over the fruit and bake for about 30 to 40 minutes until golden brown and bubbly.

Here’s the recipe for the upside down cobbler dough:

  • 1/4 cup butter or vegan butter
  • 1 cup flour, white or whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk or non-dairy milk mixed with a little lemon juice
  • fruit topping of your choice

Preheat the oven to 375°.
Put the butter into a 8×8 inch baking pan.
Place this into the oven until the butter is melted.
Remove the pan from the oven and set aside.
Combine the dry ingredients in a small bowl.
Stir in the buttermilk until just combined.
Pour the batter into the melted butter.
Do not stir!
Evenly distribute the fruit over the batter in the pan.
Bake for about 40 to 45 minutes.
The center will sink somewhat as it cools, but taste or texture won’t be affected.

The fruit part of the cobbler is easy! Use what’s in season, grows in your garden or is available at the farmers market.

Here are some ideas for the fruit part of these cobblers:

  1. Mango-Strawberry-Blueberry Cobbler: Combine 2 peeled and cubed mangos, 3 cups of halved strawberries and 1 1/2 cups of blueberries with 2 teaspoons of cinnamon, 3 tablespoons of flour, a pinch or two of cardamom and 1/4 cup of sugar (optional).
  2. Golden Kiwi-Strawberry Cobbler: Gently mix 5 peeled and cubed golden kiwis, 2 cups of halved strawberries, 2 tablespoons of sugar and 2 tablespoons of flour.
  3. Blackberry-Peach Cobbler:  Carefully combine about 3 cups each of blackberries and cubed peaches with 2 tablespoons sugar and 3 tablespoons of flour.


Let the cobbler cool a little and perhaps serve with some regular or vegan ice cream! Enjoy!



Right-Side Up Mango-Strawberry-Blueberry Cobbler!


Upside Down Blackberry-Peach Cobbler! Thank you Misty & Robbie for picking some extra blackberries for us!

Upside Down Golden Kiwi-Strawberry Cobbler!

Upside Down Golden Kiwi-Strawberry Cobbler!

These cobblers were inspired by recipes from the Moosewood Restaurant Book of Desserts and Zesprikiwi.com.  🙂

Posted by

My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

18 thoughts on “Tasty Tuesday … Upside Down and Right-side up Very Berry Cobblers”

  1. These look delicious and the upside down one is a totallly new idea for me. That’s what’s for dessert tonight. I even have the peaches and the blackberries. 🙂

    Liked by 1 person

  2. I love pie, but am not a big fan of making crust, so cobblers are kinda the best of both! Your upside down cobbler … what a great idea. The fruit looks so pretty sitting on top! Thanks, once again, Sabine for creative ideas!

    Liked by 1 person

    • I don’t bake pie because I’ve never taken the time to master pie crust. I love the cobbler because it’s easy and doesn’t have a whole lot of fat or added sugar. I’ll probably make another one, since I still have a big bowl of Sauvie Island blackberries.


  3. Yum. I’ve been wondering what to do with all these lovely blueberries that have been in season where I live for about a month now. I made blueberry banana muffins but this will be something new to try.

    Liked by 1 person

  4. I wanted to get back to you with a report on the upside down cobbler. I ended up making it with some yellow plums. It was delicious!! I’ve never done one like that and it was so easy to make the dough that I thought I must have missed some steps. 🙂 Anyway, thanks for the recipe. I’ll be sharing that one. BTW I topped mine with a splash of maple whisky as a sauce when I served it and that was really nice too!

    Liked by 1 person

    • Yellow plums sound delicious! I’ll have to try that sometime. I am glad that you enjoyed this cobbler! And splashing on a little maple whiskey sound intriguing. I’ve never heard of it. I will have to check that out!
      Thanks Anne for following, reading and commenting on my blog! 😊


  5. First ate a really delicious cobbler, of course by Sabine, then even got receipt and cherries to try it myself. Agree: easy to make it, specially someone who doesn’t make desserts normally, but still missing something… patience, love, her touch…

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.