I got this recipe from my mother-in-law years ago and I think she got it from one of those fund raising cookbooks. The really great things about this cobbler are that it’s easy, it uses ingredients you have on hand except maybe the fruit, and you can use any fruit you want so it tastes different every time. This time I made peach cobbler but my personal favorite is cherry. My husband likes blackberry. You can mix fruit, too. Next time I might try blackberries and peaches. So grab your favorite fruit and make some cobbler!
Oh, and this is a really good dessert to serve at Thanksgiving or Christmas.
Ingredients:
- ½ cup butter or margarine
- 1 cup sugar
- 2 cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 4 cups frozen, fresh or canned fruit (I just use whatever’s in the bag of frozen fruit – not sure how much it actually is)
- 1 cup sugar
- 2 cups water
Directions:
1. Cream together margarine/butter and sugar until light and fluffy.
2. Combine flour, baking powder and salt.
3. Stir flour mixture into butter/sugar mixture alternately with milk.
4. Beat until smooth.
5. Pour into greased 9×13 pan.
6. Spoon fruit over batter. If using frozen, it doesn’t need to be thawed first.
7. Sprinkle with sugar (you can use less if you want – I usually use the whole amount, though)
8. Pour water over top (yes, you really pour 2 cups of water over the top) but don’t mix it. The water just sits there on top of the fruit and batter.
9. Bake at 375 for 45 to 50 minutes.
Serve with cool whip or vanilla ice cream.
I have this recipe also. I have also had it for years. Must have gotten it from you or Phyllis. Also, on the cakes with the carmal or chocolate syrup, we need to know how to get the chocolate all the way thru the cake. I have made these 3 times and the syrup hardly gets mixed in the cake. Please let me know what you use or how you get the syrup into the cake. My cake is mostly white, yours is chocolate. Thanks I enjoy your blog.
You poke the holes all the way to the bottom and then you put the syrup on while the cake is HOT – as soon as you can after it comes out of the oven. If you pour the syrup when it’s cold or lukewarm, it won’t go all the way down. Try that.