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Fluffy Fruit Cobbler

One of the joys of summer is eating wholesome fresh fruit, and how better to enjoy it than with a nice fluffy pastry topping and a dollop of cultured cream on top?

This recipe works with any type of fruit or berry, or even canned fruit during the winter. By using a little cultured milk in the crust and topping it with another cultured dairy product, you have a double dose of probiotic goodness!


  • 6 cups fruit, enough to fill a 9x12-inch baking pan about halfway. Use any combination of fresh, frozen, or preserved fruit:
    • berries
    • apples
    • peaches
    • nectarines
  • 2 cups all-purpose flour (or gluten-free almond blend flour or blanched almond meal)
  • 1½ teaspoons double-acting baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar or 1 packet stevia powder
  • ¼ cup butter
  • 1 cup yogurt, milk kefir or buttermilk
  • cinnamon 


  1. Preheat oven to 450ºF
  2. Wash and cut up fruit. If frozen, thaw and drain. If preserved, drain.
  3. Mix all dry ingredients together.
  4. Cut the butter into chunks and add to flour. Mix in with a pastry cutter or a fork, until the mixture is uniformly crumbly.
  5. Add yogurt; stir into the mixture with a fork until completely moist. Dough should be soft and loose. Add more yogurt if necessary.
  6. Spoon dough on top of fruit mixture, spread gently to cover the fruit. Sprinkle with a little cinnamon.
  7. Bake 20 minutes or until the dough is lightly browned.


Need a Topping for Fruit Cobbler?


Fluffy Fruit Cobbler

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