The pickle man

Tuesday, February 9, 2016

Easy Fruit Cobbler

I never really get tired of cooking... but I do get very tired of doing the dishes.

And some nights, it seems that even if the cooking is worth it, loading and unloading the dishwasher one. more. time. might make me scream.

Tonight was one of those nights, so I was cleaning out the freezer and found a bag of frozen blackberries from last summer.  My kids happened to see them and instantly started clamoring for cobbler.  And I do have a favorite cobbler  - that recipe is here - but it requires the mixer.  And lots of pots and pans.

The cobbler above?

Add a 1/3 cup measuring cup, and these are all the dishes .*

This was Dixon's first recipe to make all by himself, and somewhere buried on my hard drive is a precious video where he lisps "Add a cuppa sugah and stirrrr...." with his motorboat noise.

Recipe, adapted from Cotton Country Collection

1 stick butter
1 cup white sugar
1/3 cup quick oats
2/3 cup flour       (*the original recipe called for 1 cup of flour, no oats, but we like the extra body)
1 teaspoon baking powder
1 cup milk
2 cups fruit (blackberries, blueberries, raspberries, strawberries, and peaches, or any combination of these, all work great -- fresh or frozen and defrosted).
Cinnamon for sprinkling (optional)

Preheat the oven to 350.
Place the butter in a 1 quart baking dish and it in the microwave.  Stir in the sugar.  Stir in the flour, oats, and baking powder until smooth.  Gradually add the milk and stir.  Add the fruit and stir gently to combine.
Bake at 350 for 1 hour, until brown and bubbly, with a baking sheet under your pan to catch drips. Serve with ice cream or whipped cream.  Enjoy!

*I never use a dry measuring cup for liquids like milk, but I did last night. Because dishes.


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  2. This looks delicious. Why specifically white sugar? Don't normally have on hand...we either have demerara or the organic one which isn't white. Is it the granularity that matters or the color?

  3. I'm going to guess the granularity? It was specified in the original recipe, but I think it would be fine with either of the others. Let me know how it turns out!