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Easy Batter Fruit Cobbler

Submitted by: maybeth on March 21, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Easy Batter Fruit Cobbler

A friend led me to this recipe online last year. Thinking my husband might like it, I copied and printed it out. He has had me make it with blackberries and raspberries, both of which he loves (I can’t eat them) but he has found he doesn’t like the cobbler with the raspberries, but YES with the blackberries. This is extremely easy to make.

Difficulty: Easy

Servings: 6 to 8

Cook Time: 50-60 minutes  

Ingredients

4 tablespoons butter (I use stick margarine)
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspooon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
1 tablespoon sugar


Directions

1. Heat oven to 350 degrees.
2. Put butter or margarine in an 8-inch square or 9-inch round pan; set in oven to melt. When butter or margarine has melted, remove pan from oven.
3. Whisk flour, 3/4 cup of 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. Sprinkle with remaining 1 tablespoon of sugar.
4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.


Categories: Cobblers, Desserts

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  1. 3-21
    11:25
    am

    Thanks, maybeth, will have to try this! Can I use canned peaches? Or sliced apples?

    • 3-21
      12:16
      pm

      You’re welcome, brookdale! As far as using canned peaches, I could only guess and say ‘yes’ although maybe drained and there would still be a little liquid with them and, to me, that would be no different than using a package of frozen berries. Sliced apples also sound like they would work, too. If you try either of the above, please let me know how it works … oh, just as I am typing this, I am thinking about something that I make that DOES use canned peaches – and we love it – I think I’ll have to post that recipe here, too – thanks to you for bringing it to my mind! Now, an aside, I am new to this ‘blogging’ and still trying to find my way around things at the site – I don’t understand a lot of things / settings that I see … so was very surprised, and pleased, to get an email message notifying me of your reply to the recipe … I don’t understand how all of this works! But when I found the Farm Bell Recipes link and figured out things, I have been enjoying sharing some of my recipes! Anyway, in a little while I will post the PEACH PUDDING recipe – although don’t be fooled by the title as it is not ‘pudding’ consistency like ‘vanilla pudding’ would be … I always thought the ‘peach pudding’ title was misleading. Thanks, brookdale.

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