This recipe I am sharing with you today comes from a Gooseberry Patch Cookbook entitled Farmhouse Kitchen. I love the Gooseberry Patch Cookbooks. There is a garden center not too far from here which sells them. I got my copy on Amazon in 2023. This book has a wonderful selection of recipes, from farm-fresh breakfasts to picnic dishes to classic comfort food. So many yummy recipes, it's hard to choose what to make! But, then again, you could say that about any Gooseberry Patch Cookbook!
I wanted to try this recipe because it used only a very few ingredients and the batter for the topping of the cobbler was made from scratch. You didn't need to use a cake mix or any other baking mix. Just plain simple everyday ingredients. I also happened to have quite a few tins of pie filling in my larder that I am trying to use up. The original recipe called for cherry, but I used Strawberry Rhubarb, which worked beautifully. Next time I make it I will add some ground cardamom to the batter. That would work wonderfully with strawberry rhubarb.
If you used a blueberry filling you could add some ground cinnamon and finely grated lemon zest to the batter. There are an immeasurable number of ways you could adapt this recipe to your own tastes and what is in the larder. It really is a very forgiving recipe. It was a bit on the sweet side however, so I would cut down the sugar a bit next time I make it. You could probably cut it back by as much as half and still have a delicious dessert.
This was delicious served warm with a small scoop of good Vanilla Ice Cream on top. If you were in the U.K. you might enjoy it with some warm custard, or even pouring cream drizzled over top. All would be delicious. The ice cream was really wonderful as a contrast to the warm cobbler. I don't think you could go wrong with this dessert really. I think everyone will love it!
- 1/2 cup (115g) butter
- 1 cup (190g) granulated sugar
- 3/4 cup (94g) all-purpose plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (180ml) milk
- 21 oz can (550g) tin of fruit pie filling
- I used salted butter. I really don't think it makes much difference. Today's butter is only slightly salted. If it bothers you, then by all means use unsalted.
- I used Kirkland organic granulated sugar. This is a sweet dessert. You can reduce the amount of sugar used if you wish for a less sweet dessert.
- Plain, all-purpose flour is what is needed. I have never used self-raising flour, but if you do you would need to alter the amount of baking powder used and omit any salt.
- I used whole milk.
- On this occasion I used Strawberry Rhubarb fruit pie filling. It was lovely. You can use any type of fruit pie filling that you enjoy.
- Preheat the oven to 325*F/160*C/ gas mark 3.
- Place the butter into an 8-inch square glass baking dish. Place into the oven to melt while you mix up the batter. (It will melt faster if you have the butter cut into chunks. Do NOT let it brown.)
- Measure the flour, sugar, baking powder and salt into a bowl. Whisk together to combine well. (I use a small wire whisk for this. This makes sure the baking powder is evenly mixed throughout.) Whisk in the milk until smooth. (You want a smooth, lump-free batter.)
- Pour the batter over the melted butter in the dish. Do NOT Stir. (Seriously, do not stir this.)
- Spoon the fruit filling on top of the batter. Again do NOT stir. (I just dollop the filling evenly over top as best as I can. It will be sinking to the bottom as the cake bakes and covers the top of the cobbler.)
- Bake in the preheated oven for about 1 hour until golden brown.
- Serve warm with vanilla ice cream, custard sauce or pouring cream. Delicious! (I love vanilla ice cream with this.)
Use the right pan for even baking
A 8×8‑inch baking dish is recommended for the best texture and even cooking. Using a deeper round dish can leave the center undercooked and soupy because the batter sits too deep in the middle.
Don’t stir — really, don’t stir
The magic of this cobbler comes from layering. You melt the butter, pour in the batter, then spoon the cherry filling over top — without stirring at any stage. This creates the classic “self‑forming crust” as it bakes.
Adjust the sweetness to your taste
The full 1 cup of sugar makes the cobbler very sweet. If you prefer a less sugary dessert, try reducing it to 1/2 cup or 1/3 cup. I wouldn't go any lower than that.
Add flavor boosters for extra depth
You will love customizing the batter and filling with:
Cinnamon or allspice in the batter
Vanilla extract for warmth
Almond extract with cherry filling — a favorite addition that makes canned filling taste more homemade
Try different fruits
This recipe works beautifully with almost any fruit:
Blueberry pie filling
Cherry pie filling
Apple pie filling
Strawberry Rhubarb filling
Peach pie filling (with a touch of cinnamon)
Blackberries (fresh or canned)
Frozen sweetened strawberries
Even pear or fig preserves
It’s a wonderfully flexible base recipe.
Buttermilk works beautifully
If you’re out of regular milk, buttermilk adds richness and still bakes up perfectly. Multiple commenters confirm it works well.
Don’t worry about butter pooling
If you see butter pooling on top during baking, don’t panic — it absorbs as the cobbler cools.
Serve warm for the best texture
The cobbler is at its peak when served warm, especially with a scoop of vanilla ice cream.
Aunt Betty's Easy Fruit Cobbler
Nothing could be easier to make. This simple dessert uses everyday ingredients and can be adapted to any fruit filling you enjoy.
Ingredients
- 1/2 cup (115g) butter
- 1 cup (190g) granulated sugar
- 3/4 cup (94g) all-purpose plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (180ml) milk
- 21 oz can (550g) tin of fruit pie filling
Instructions
- Preheat the oven to 325*F/160*C/ gas mark 3.
- Place the butter into an 8-inch square glass baking dish. Place into the oven to melt while you mix up the batter.
- Measure the flour, sugar, baking powder and salt into a bowl. Whisk together to combine well. Whisk in the milk until smooth.
- Pour the batter over the melted butter in the dish. Do NOT Stir.
- Spoon the fruit filling on top of the batter. Again do NOT stir.
- Bake in the preheated oven for about 1 hour until golden brown.
- Serve warm with vanilla ice cream, custard sauce or pouring cream. Delicious!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
- olive oil
- 2 cloves of garlic, peeled and lightly crushed
- 1 cup (150g) fresh cherry tomatoes, halved
- 2 boneless skinless chicken breasts, each sliced in half horizontally through the middle into two escallopes (4 pieces in total)
- plain flour for dusting
- salt and black pepper to taste
- 2 tsp freeze dried crumbled sage leaves (NOT powdered)
- 3 TBS white wine
- 2 TBS capers, drained and rinsed (the ones in vinegar)
- 1 TBS chopped fresh flat leaf parsley
Cherry Tomatoes
Cherry tomatoes bring a bright, sweet acidity to the dish. Halving them helps them cook quickly and “pucker” slightly, concentrating their flavour . Their freshness is what gives the sauce its lively, summery character.
Garlic
Lightly crushed garlic cloves are cooked right in the oil with the tomatoes, infusing the whole dish with gentle warmth rather than sharpness . Leaving them in the pan after removing the tomatoes keeps that flavour base going.
Chicken Breasts
The chicken breasts are sliced horizontally into escallopes, which means they cook quickly and evenly while staying tender . This also helps them brown beautifully in the pan.
Flour
A light dusting of flour helps the chicken brown and gives the sauce a bit of body without making it heavy . Readers note that rice flour or arrowroot work perfectly for gluten‑free versions.
Freeze‑Dried Sage
Freeze‑dried crumbled sage (not powdered) adds a fragrant, savoury note that complements both chicken and tomatoes . Powdered sage would be too strong and muddy the flavour.
White Wine
Just a splash of white wine lifts the sauce and adds brightness. It cooks off quickly, leaving behind depth rather than alcohol . Chicken stock or even water can be used instead.
Capers
Capers packed in vinegar bring a salty‑tangy pop that balances the sweetness of the tomatoes and richness of the chicken. Rinse them before adding so they don’t overpower the dish.
Fresh Parsley
A handful of chopped flat‑leaf parsley stirred in at the end brightens the whole dish and adds fresh herbal lift.
- Heat a splash of olive oil in a large non stick frying pan. Add the garlic and tomatoes, season lightly and fry over high heat until they are just beginning to pucker a bit. Scoop the tomatoes out onto a plate and set aside. Leave in the garlic. (Don't let anything brown. The tomatoes should be only lightly cooked and just releasing their juices.)
- Season the slices of chicken breast to taste and dredge lightly with flour, patting it into the meat and shaking off any excess. (You want them coated, but not overly so. Too much flour would thicken the sauce too much.)
- Heat another splash of olive oil in the pan. Add the sage and cook for about a minute and then add the chicken slices, presentation side down. (If you have fresh sage leaves, these will give an even better flavor than the crumbled dried sage leaves.)
- Fry over medium high heat until they are golden and then flip them over and brown the other sides. (Don't over cook them. It won't take very long for them to turn golden brown and cook through.)
- Add the wine and return the tomatoes to the pan along with the capers and parsley. Let it bubble up a bit and evaporates somewhat. (This is where your sauce starts to form.)
- Cover with a lid and set aside off the heat for several minutes before serving. The juices of the chicken should run clear. (The interior temperature of the chicken should register 165*F/74*C)
- Divide between two heated dinner plates. I like to serve with boiled and buttered new potatoes. Simple and delicious. (Spoon the pan juices over top of each serving of chicken along with the cherry tomatoes and capers.)
.jpg "Chicken with Cherry Tomatoes and Capers")
⭐ Prep Smart
Have everything ready before you start — this dish cooks quickly, so mise en place is your friend.
Slice the chicken horizontally into escallopes for fast, even cooking. This is key to keeping the meat tender.
Halve the cherry tomatoes so they cook just enough to soften and pucker without turning mushy.
⭐ Build Great Flavour
Frizz the tomatoes and garlic over high heat until they just begin to pucker — this concentrates their sweetness beautifully.
Dust the chicken lightly with flour to help it brown and give the sauce a lovely body. Shake off excess so it doesn’t clump.
Use freeze‑dried sage, not powdered — it gives a fresher, more aromatic flavour.
⭐ Sauce Success
Don’t worry about the wine — it bubbles off as it cooks. If you prefer not to use wine, chicken stock or even water works well.
Let the sauce bubble briefly after adding wine, tomatoes, capers, and parsley. This reduces and concentrates the flavours.
Cover and rest off the heat for a few minutes before serving — the chicken finishes gently and stays moist.
⭐ Serving Tips
Boiled and buttered new potatoes are the perfect simple side — they soak up the bright tomato‑caper sauce beautifully.
Want a richer finish? A splash of cream stirred in at the end is a reader‑approved variation that makes the sauce velvety.
⭐ Scaling & Substitutions
Easily doubles or triples — just make sure your pan is large enough to hold the extra chicken pieces.
Gluten‑free option: rice flour or arrowroot works beautifully for dusting the chicken. Readers have done this with great success.
Chicken Scallops with Cherry Tomatoes & Capers
This is a real favorite chicken dish in our home. Tender and juicy and loaded with flavor. It is incredibly simple to make.
Ingredients
- olive oil
- 2 cloves of garlic, peeled and lightly crushed
- 1 cup (150g) fresh cherry tomatoes, halved
- 2 boneless skinless chicken breasts, each sliced in half horizontally through the middle into two escallopes (4 pieces in total)
- plain flour for dusting
- salt and black pepper to taste
- 2 tsp freeze dried crumbled sage leaves (NOT powdered)
- 3 TBS white wine
- 2 TBS capers, drained and rinsed (the ones in vinegar)
- 1 TBS chopped fresh flat leaf parsley
Instructions
- Heat a splash of olive oil in a large non stick frying pan. Add the garlic and tomatoes, season lightly and fry over high heat until they are just beginning to pucker a bit. Scoop the tomatoes out onto a plate and set aside. Leave in the garlic.
- Season the slices of chicken breast to taste and dredge lightly with flour, patting it into the meat and shaking off any excess.
- Heat another splash of olive oil in the pan. Add the sage and cook for about a minute and then add the chicken slices, presentation side down.
- Fry over medium high heat until they are golden and then flip them over and brown the other sides.
- Add the wine and return the tomatoes to the pan along with the capers and parsley. Let it bubble up a bit and evaporates somewhat.
- Cover with a lid and set aside off the heat for several minutes before serving. The juices of the chicken should run clear.
- Divide between two heated dinner plates. I like to serve with boiled and buttered new potatoes. Simple and delicious.
Notes
This can easily be doubled or even tripled if you have a pan large enough. Don't worry about the wine, it bubbles off. If you really don't want to use it you can use chicken stock, or even water.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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