Microwave oven equipment

It would almost certainly be safe, as there is nothing in a cobbler that could not be eaten if you just thawed the cobbler and ate it raw.

It is unlikely to be as good as when cooked properly in an oven because:

• The topping will not crisp up
• The microwave will not cook evenly, and you cannot stir a cobbler; you will most likely end up with cooler spots where any thickeners in the filling didn't gel, and still taste a little starchy, and other spots where the fruit is overcooked

It is not really possible to give you a time to use because, even if there was some sort of "oven to microwave" conversion factor (which there is not):

• Microwaves vary in power output
• The size of the cobbler in question will make a big difference

If you can take it home frozen, I would cook and eat it at home once you have access to a normal oven.

Most of this has been asked and answered, just not all together in one place. See:

• What are the pros and cons of Convection Microwave Ovens?

• Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil?

• Why is some metal safe to use in a microwave, but others not?

The combination oven by its very nature has a two different cooking modes: microwave, and conventional heating. Some can do both at the same time, to speed cooking while mitigating the disadvantages (no browning or crisping) of microwave cookery.

The mode you choose to use when reheating food will determine how it gets reheated. Some foods are best done by microwave (such as soups, stews, braises, saucy curries), and some by conventional cooking (fried foods, some breads or toast). This is not to say there is an ideal way to reheat everything: some foods (like pizza or deep fried foods) are notoriously difficult to reheat well.