You have to just memorize it. This recipe is so simple that you can put it together while sitting down to supper and have it steaming hot as you finish cleaning up the meal. I have been making it for 15 years, and it’s still a summer staple.
It requires no forethought. No need for peeling, dicing, nor butter-softening. It’s a one bowl recipe. Perfect when you’re in a pinch to serve guests, pretty for an occasion to celebrate, yet mouthwatering on any given night of the week.
The edges get so crispy and buttery, the center so soft and the fruit oozes its delicious sweetness. This cobbler is nothing short of tempting. We serve it with fresh cream, but sometimes we have ice cream – wow!
We love blackberry the best. Peach is our next favorite. While cherries are good too, strawberries turn mushy and may not be the best choice for cobbler. Fresh fruit doesn’t last very long in our kitchen, which I’m sure happens at your house too. Since frozen fruit bags are something I keep on hand, that is what I always use. There’s no need to thaw the fruit before making the cobbler. Oh, and I always double the recipe and bake it in a 9×13 inch pan. The leftovers are even better! Promise.
Peach (any fruit) Cobbler
-1 cup flour
-1 cup sugar
-1 Tablespoon baking powder
-1 cup milk
-4 Tablespoons butter(1/2 stick butter ; a 1/4 cup)
-1 16 oz. bag of frozen fruit (or 4 cups of frozen/fresh is perfect too)
-Cinnamon-sugar for dusting
Heat the oven to 400 degrees. Add the butter to an 8 inch square pan (a 12 inch cast iron skillet works very well) and place in the oven until the butter melts.
In a bowl, mix flour, sugar, baking powder and milk. Pour mixture over the melted butter and drop the fruit evenly over the batter. The dusting of cinnamon-sugar (or just sugar) over the whole thing will add a little crust when it’s baked, and I highly recommend it : ). Bake the cobbler for 45 – 60 minutes or until toothpick comes out clean from center.
Let me know how you like it!
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