Cobblers, crisps, and crumbles are inherently easy desserts, and perfect for using up all your summer fruit. While you don’t even really need a recipe for making them (maybe just a formula), this is one of our favorite fruit cobbler recipes to bring out again and again, whether we’ve got a glut of berries or a surfeit of stone fruit.

The trick to this particular cobbler is store-bought pie crust, because sometimes you just need a shortcut.

You can absolutely make your own pie dough if you prefer, but either way, putting the cobbler itself together is an easy affair.

  • A large mixing bowl
  • A spoon
  • A pie plate or small baking dish
  • A timer
  • 6 pints of berries (any kind except strawberries, which get too watery)
  • Sugar
  • Flour
  • A third of a stick of butter
  • One store-bought frozen pie crust (thawed)

1. Heat the oven to 375°F. It will take at least 20 minutes to warm up.

2. Rinse the berries and put them in a large mixing bowl.

3. Sprinkle three heaping spoonfuls of sugar and one spoonful of flour over the berries. Stir gently to coat with the mixture, and taste. Add more sugar if the berries aren’t sweet enough. Feel free to add a tiny splash of vanilla and/or a sprinkle of spice like cinnamon.

4. Pour the berries into an ungreased pie plate or baking dish. (If you want to skip dirtying an extra dish, just bypass the mixing bowl in step 3 and toss your washed fruit with the flour and sugar right in the baking dish; you’ll just have to mix a bit more carefully so nothing spills out, easier if you use your hands.)

5. Break the butter into a half dozen or so small pieces, and evenly distribute them over the top of the fruit.

6. Set the crust on top, breaking it into pieces for a more rustic, cobbler feel. Sprinkle a large spoonful of sugar over the crust.

7. Put the cobbler in the oven and set the timer for 30 minutes. After 30 minutes, check to see if the fruit is bubbling and the crust has turned golden. If not, put it back in for 10 more minutes.

8. Remove the cobbler from the oven and let it cool for at least 20 minutes.

9. Spoon the cobbler into bowls. It should be very loose and saucy. Serve with ice cream if you like.