Quick Cobbler

Quick Cobbler.

This cobbler is one of my favorite desserts. It’s also easy. And simple. And good. I’m re-posting this from two years ago because it’s such a popular recipe. Plus, it’s blackberry season at my  house, and when Dave came in from picking blackberries, he mentioned blackberry cobbler quite a few times!

I came across this recipe thirty-five years ago when I was searching frantically for a simple, easy dessert for out-of-town guests. I decided to try this one, and it immediately became a keeper. The kids like it because it’s just plain tasty and good. I like it because it’s so simple to put together, and it always ends up looking as good as it tastes. You can use any fresh, frozen, or canned fruit. Sprinkle it on top of a simple recipe of equal parts of sugar, milk, and flour and the usual baking powder and salt.

The berries

We have pastures on either side of our house, and normally there are cattle grazing in one of them. We move the cattle from one pasture to another. When we moved here twenty-six years ago, there were a few scraggly blackberry bushes in the pasture on the west side of the house.

After moving cattle into the pasture, the blackberry bushes began to grow and spread. The berries are usually large, sweet, and tender. By now, these bushes produce over fifty gallon of berries a year!  That means there are a lot of pricks and scratches, a lot of time picking berries, and plenty of berries in my freezer.

When I have unexpected company, this recipe is guaranteed to be a hit. You can use any fruit you’d like. I usually mix peaches and blackberries. You can use fresh, frozen, or canned fruit. The ingredients are items you’d find in your kitchen on any given day. You can also keep a container with all the dry ingredients; then all you need to do is add the milk the day you want to serve it.

And the recipe.

So have at it.  Mix this up,  bake it during dinner, and then serve it for dessert.  This recipe does a 9 x 9 pan.  I usually make 2 batches for a 9 x 13-inch pan.