Sunday, September 23, 2012

Quick Berry Cobbler

I love cobblers. Peach cobbler, blackberry cobbler, cherry cobbler, it doesn't matter. Add some cream or ice cream to the dish and I'm in heaven!

Years ago, my best friend passed on a cobbler recipe she acquired from her mother's best friend, Robin. It's one of those "magic" recipes. The crust starts on the bottom and ends up on the top. It's fast, it's easy, and it's very good...perfect for a weekday dessert!

Over the weekend, I cleaned out my deep freezer and came across random bags of raspberries, blueberries, blackberries, strawberries and cranberries that I had purchased earlier in the year on sale and froze for later use. I saved the strawberries and blackberries for The Girl to take in her lunchbox (they stay pretty well frozen until lunchtime) but decided to make some cobbler with the remaining berries.


Robin's Quick Cobbler

1/2 cup sugar
1/2 cup flour
1 tsp. baking powder
1/4 tsp salt
1/2 cup milk
2 cups sweetened fresh fruit or canned fruit (drained) or pie filling

I dumped my frozen berries into a glass bowl, topped them with 1 cup of sugar and set them aside to thaw.

Mix all the dry ingredients together then stir in the milk. The batter will be pretty thin - a bit thinner than pancake batter. If you are using really juicy fruit, you may wish to add 1/4 cup flour to the batter.  I should have done that here since the batter soaked up a lot of the berry juice. That doesn't usually happen if you are using a drier fruit or pie filling.  Pour into a greased baking dish. I usually use an 8x8 square pan or 9x9 square pan but this time I chose to use my 1 qt French White dish.

Top the batter with 2 cups of fruit.


Bake at 350 degrees for 40 minutes.


Serve warm with cream, whipped cream or ice cream.


Variations:
Aside from changing out your fruit, you could also use brown sugar instead of white (maybe half and half?), add a sprinkle of cinnamon or a dash of vanilla to the batter, use a different flour, etc.



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