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Mixed Fruit Cobbler

Author Angie Holden

What You Will Need

  • 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


  • 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.