First of all. I’m back! I was pounded with the cold/flu season and was basically non-functioning for about 6 weeks. Last week I emerged from my bed to find that the world had changed in my absence. None of my kid’s clothes fit, I couldn’t get shoes on their feet because they too had grown – and I don’t even want to talk about the mountains of laundry. After digging out all last week, I finally feel myself again and am ready to bake! Woo-hoo! Sorry for the total void these past few weeks. It was no fun to be sick that long…and I’m pretty much the worst most pathetic sick person on the planet. It’s true, you can ask my husband.
I had my parents over for dinner last night and threw together this quick and easy cobbler for dessert. If you like biscuit toppings for your cobblers, this isn’t the one for you. It’s more of a cakey cobbler. The prep time is literally about 5 minutes. The batter bakes up around the fruit and the sweet smell will fill your house. You can use any combination of fruit. I used raspberries and peaches. Yuuuumy!
8 tablespoons butter (one stick)
1 1/2 cup all-purpose flour
1 1/2 cup sugar
2 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cup milk
5-6 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or two 12-ounce packages of frozen fruit)
1/8 cup sugar
- Adjust oven rack to upper-middle position, and start pre-heating oven to 350 degrees.
- While oven is preheating, put butter in an 9×13 pan; set in oven to melt. When butter has melted, remove pan from oven.
- Whisk flour, sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter, pressing it to the outside of the pan a little. Sprinkle with remaining 1/8 cup of sugar.
- Bake until batter browns and fruit bubbles, 70-75 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.