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happybooker1's avatar
happybooker1
Explorer
Jul 24, 2014

Easy Cobbler Recipe

This recipe is handed out where I go to pick Blueberries every year. We have it many, many times during the summer. Can also be done with substituting a can of pie filling instead of the fresh berries.

Set oven to 350. In an 8x8" pan, put one stick of butter or oleo. Let it melt in the oven while it's preheating.

Dough: 1 c. flour, 1 c. sugar, 1 tsp. baking powder, 1/2 c. milk. Stir until blended. When butter/oleo is melted pour batter kind of evenly on top. DO NOT STIR OR MIX.

Berries: 2 1/2 c. berries (any kind) mixed with 1/2 c. sugar. Pour on top of batter. DO NOT STIR OR MIX. Or pour on a can of fruit pie filling instead. Or I've used a large can of sliced peaches (drained) sprinkled with 1/2 c. sugar.

Bake 30-35 minutes. Best with vanilla ice cream!! YUMMM.

4 Replies

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  • SWMO's avatar
    SWMO
    Explorer
    Jul 29, 2014
    Of course true easy cobbler is reserved for Dutch oven owners. 2 32oz cans of yellow peaches top with with a dry yellow cake mix topped with some pats of butter, about 45 minutes. In and 8" or 10" one can topped with a yellow Jiffy.:B
  • whistlebritches's avatar
    whistlebritches
    Explorer
    Jul 25, 2014
    This is really yummy. I've made it using fresh apricots from our tree. I usually cook the apricots, sweeten them, then thicken them with cornstarch and water, then plop them into the batter. It is wonderful and the crust comes up over the fruit. So rich and buttery.
  • SWMO's avatar
    SWMO
    Explorer
    Jul 24, 2014
    That is similar to the old 1 cup recipe, 1 C self rising, 1 C sugar, 1 C milk. I think it calls for leaving the butter on the bottom however. It's a good recipe, but personally I always reduced the sugar and added a smidgeon of nutmeg to the peaches.
    Cobbler is high on the good stuff list, especially with fresh picked fruit..
  • NYCgrrl's avatar
    NYCgrrl
    Explorer
    Jul 24, 2014
    Went blueberry picking in Torrance, CT, earlier this month and came back with 8 gallons courtesy in part to my DGD and her gang of lil grrlie friends. No idea how many quarts they ate before any hit the buckets but their tongues were properly blue in the tried and true tradition. Just finished flash freezing the last full tray before reading this thread and think I'll use your recipe as a jump off point for the remaining 1/2 tray to be no longer frozen. A lil oven work can't hurt me as long as I close the kitchen door:).

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