juice from cobbler fruit

[rickyaifd]

I like to make a lot of fruit cobblers. I usually use frozen fruits and let the fruits thaw with sugar to make a fruit juice. Can I drop some yeast into that juice and let it ferment before baking? If so, about how long would you all estimate waiting for fermentation to finish before baking? I would probably use standard baker's yeast rather than a specific wine yeast.