Sangria Fruit Cobbler

in Apples, Cherries, Cherries & Berries, Citrus, Cobblers and Crisps, Fruit, Plums, Wine

Sangria Fruit Cobbler

&#^@%, we left the wine opener in Florida.

I could have taken it as a sign. But I didn’t.

Because it was almost 10am. And I was alone in the house with a bag of plums and a $6 bottle of wine that I was surprised to discover wasn’t a screw top. The odds…

Sangria Fruit Cobbler

But Jason owns one of those multitool thingamajigs that has a flip-out corkscrew in it, a corkscrew which promptly broke the second that I pulled on it turning my $6 bottle of wine into an unwieldy, high class shiv.

A pair of pliers and several “mommy words” later, I poured myself a glass of wine. At 10am. I kinda earned it.

Sangria Fruit Cobbler

And when that first sip confirmed that 10am was far too early (even for me) for a glass of $6 wine, I simply dumped it straight into a casserole dish with beautiful red and black plums, cherries, apples and citrus zest and I called it cobbler.

Sangria Fruit Cobbler

Sangria cobbler.

I’ve had worse ideas. But few go as great with a scoop of ice cream as this one.

Sangria Cobbler

The best parts of sangria - sweet and ripe plums, cherries, citrus, and red wine - come together in cobbler form.


  • For the filling:
  • 1 lb ripe red and black plums, sliced
  • 1 cup cherries, pitted
  • 1 medium apple, diced into 1/2-inch chunks
  • 1 medium orange, juiced and zested (1/2 tsp of zest reserved)
  • 1/2 lemon, juiced and zested
  • 1/2 cup red wine (I used Llano Sweet Red)
  • 3 Tbsp sugar
  • 2 Tbsp cornstarch
  • For the topping
  • 1 1/4 cup flour
  • 3 Tbsp sugar, divided
  • 1 1/2 tsp baking powder
  • Pinch of salt
  • 1 egg
  • 1/2 cup buttermilk (which I "made" with 1/4 cup fat-free Greek yogurt and 1/4 cup 1% milk)
  • 2 Tbsp melted butter


  1. Preheat oven to 375 and arrange your racks so you can bake in the center of the oven.
  2. Place a 1 1/2 qt baking dish on a baking sheet.
  3. Put the fruit in a medium bowl with the orange juice and zest (reserving ~1/2 tsp of zest), lemon juice and zest, and sugar.
  4. Whisk the wine and cornstarch together and pour over the fruit, tossing to mix everything.
  5. Transfer the fruit mixture to the baking dish, scraping everything from the bowl.
  6. Whisk the flour, 2 Tbsp of sugar, baking powder, and salt in that same bowl, making a well in the dry ingredients.
  7. Add the egg, butter, and buttermilk (or my favorite, a yogurt-milk sub), and mix with a spoon until smooth.
  8. Taste for sweetness - I *really* try to skimp on the sugar where I can so if you want a sweeter biscuit topping, add another Tbsp or 2 of sugar.
  9. Spoon the topping over the top of the fruit, don't worry about covering everything.
  10. In a small bowl (or just on a dry spot on your cutting board), mash with a spoon (or just massage with your fingertips) the reserved orange zest with the remaining 1 Tbsp of sugar.
  11. Sprinkle the heavenly orange-scented sugar over top of the dough.
  12. Bake for 35-45 minutes - the top should be nicely golden and the now-thickened cobbler filling should be bubbling at the edges.


Yields: 6-8 servings

Source: Confections of a Foodie Bride, biscuit topping adapted from Big Bowl of Love

Estimated time: 1 hour

25 comments… add one
  • This sounds absolutely lovely! What an awesome recipe!

  • Roberta

    What type of cherries did you use? Sour cherries are in season here and are my favorite but don’t want to ruin the flavor.

    • I didn’t use sour cherries. Definitely agree that wouldn’t work in the cobbler.

  • Lol at your story… The cobbler looks beautiful Love the deep red color

  • What a gorgeous cobbler! I just love the vibrant color!

  • That looks delicious! I love the idea of turning sangria into cobbler, that’s a perfect summer dessert!

  • Sangria in my dessert?! Yes please!

  • Connie

    This doesn’t sound like a bad idea…in fact it sounds superb! Looks delicious, as well.

  • Wine at 10AM? So glad we’re on the same wavelength.

    And boozy cobbler?! I’m there!

  • I can’t imagine having wine at 10am….but wine-infused cobbler is totally breakfast worthy in my opinion! This sounds seriously amazing.

  • Ha! I love it!! And I’m game for something boozy at 10… it IS summer after all 🙂

  • Such a great idea for a cobbler, I love it Shawnda! This looks so darn mouthwatering and perfect for topping with a healthy scoop of ice cream or whipped cream.

  • This is genius! I can’t wait to make this. Thanks for sharing!

  • Anna

    Llano Sweet Red is too sweet for any time of day! Not my cup of tea! But I bet it’s delicious in this–looks amazing.

  • Oh, you’re killing me… Two of my absolute faves in one dessert! I must try this soon. 🙂

  • You are just full of seriously brilliant ideas – this is awesome! And such a gorgeous color too.

  • Sangria in a cobbler?!? Deliciously genius!!

  • How is this even fair…sangria, in a summer dessert. OMG, yes please. Nicely done :)!

  • Girl…I’ve been there. Nothin’ worse than not having a corkscrew when ya need one. Glad you were still able to enjoy your wine!

  • No matter how many wine openers I have I can never find them. Wine does make everything taste better!

  • oh sangria! so good. what an awesome dessert.

  • the cobbler looks great! sounds delish too. i like your photos.

  • Um, brilliant idea for a cobbler. And way to conquer opening that bottle of wine!

  • This sounds fabulous and so perfect for summer! I’ve had to do the whole open a wine bottle with a shiv thing and it’s not fun…but sometimes you gotta do what you gotta do!

  • Andra

    Can’t tell you how much I love this cobbler! I’ve made it a bunch of times. Last time added a couple of peaches to it just bc I had them. Lovely!

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