Mixed Fruit Cobbler in a Jar

Mixed fruit cobbler in a jar is the perfect dessert for anytime of the year. Give this recipe a try with fresh, in season fruit or frozen/canned fruit from your local grocery store. Any combination will work well and make your mixed fruit cobbler a delicious success and everyone’s favorite dessert. This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own. I knew this recipe was the perfect way to show off a unique way to use Sara Lee® All Butter Pound Cake.

First, I went to my local Walmart store to hunt down the Sara Lee® All Butter Pound Cake in the freezer section. Then, I took my ingredients home and started cooking!

Mixed Fruit Cobbler Recipe

• Sara Lee® All Butter Pound Cake (the 10.75 oz will make about 16 jars)
• Assorted fruit to equal about 3 1/2 to 4 cups (we made 16 jars with 2 of the canned peaches and blackberries shown) 
• 2 tablespoons all purpose flour
• 2 tablespoons sugar
• 1 cup all purpose flour
• 3/4 cup firmly packed brown sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup cold butter (cut into small pieces)

Cut pound cake into 1/2 inch thick slices and toast in the oven under the broiler on both sides.

Preheat oven to 350 degrees. Cube pound cake and cover the bottom of each jar with the cubes.

Thaw any frozen fruit in the microwave. Drain any canned fruits. Mix the fruit with 2 tablespoons flour and sugar. Add to jars to just below the rim as shown below.

Mix topping by combining 1 cup flour with brown sugar, salt, cinnamon and butter. Mix until crumbly. Add 2 tablespoons of topping to each jar. Bake by standing jars up in a muffin tin. Bake for 40-45 minutes in a 350 degree oven or until the top is brown and crisp.

Allow to cool slightly when done as jars will be hot. Top with ice cream while dessert is still warm.

Serve this mixed fruit cobbler in a jar to your family and enjoy a dessert that everyone will love!

Change up the fruit in this cobbler to match what you have on hand. You can keep a Sara Lee® All Butter Pound Cake in your freezer at all times for cobbler emergencies. Then mix canned, fresh, or frozen fruits to create a one of a kind dessert that everyone will love. The wonderful Sara Lee® All Butter Pound Cake makes a delicious crust on the bottom of each jar while the topping adds some needed crunch. A mixed fruit cobbler is the perfect dessert for anytime of the year. For more Sara Lee® All Butter Pound Cake recipes, check out the Most Exciting Pound Cake Recipes Pinterest board.

Love this recipe and want to print it? Just click the recipe card below!

Mixed Fruit Cobbler

Print Recipe Pin Recipe Rate Recipe

Ingredients

• Sara Lee® All Butter Pound Cake
• Assorted fruit to equal about 3 1/2 to 4 cups
• 2 tablespoons all purpose flour
• 2 tablespoons sugar
• 1 cup all purpose flour
• 3/4 cup firmly packed brown sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup cold butter cut into small pieces

Instructions

• Cut pound cake into 1/2 inch thick slices and toast in the oven under the broiler on both sides.
• Preheat oven to 350 degrees.
• Cube pound cake and cover the bottom of each jar with the cubes.
• Thaw any frozen fruit in the microwave.
• Drain any canned fruits.
• Mix the fruit with 2 tablespoons flour and sugar.
• Add to jars to just below the rim as shown below.
• Mix topping by combining 1 cup flour with brown sugar, salt, cinnamon and butter.
• Mix until crumbly.
• Add 2 tablespoons of topping to each jar.
• Bake by standing jars up in a muffin tin.
• Bake for 40-45 minutes in a 350 degree oven or until the top is brown and crisp.
• Allow to cool slightly when done as jars will be hot.  Top with ice cream while dessert is still warm.

Tried this project?tag us to show off your work!