I wanted to pop on here and share a quick recipe post with you guys. If you follow me on Instagram, then you know our lives the past three weeks have been CRAY-CRAY (yes, I said that) with VBS and swimming lessons.
Something you should know about Hermit Introverts (#hermitintrovert) is that when they have to leave home every day, it makes them feel loopy and unable to form intelligent sentences. My standard answer these days to any question is, “Uhhhhhhhhhhhh?”
So, I could write a funny post but I don’t have any witty discourse or jokes to tell today. Even my kids are starting to look at me like I’ve gone bananas. Can I get a witness?
I need approximately 4 weeks at home to recuperate.
Anyway, the recipe. My mom has made cobbler my whole life using this recipe. When I first saw cobblers that weren’t made this way, I remember thinking “That’s NOT cobbler.”
I started making it as soon as I was married because it’s so easy and it’s a great dessert to serve to guests, take to potlucks, or even send to someone who needs food – and really, who doesn’t need cobbler? It’s healthy because it has fruit. True story.
The batter is super quick and easy to whip up while your butter melts in the pan in your oven. Then you just pour it over, no stirring! Yes, no stirring. After that, you can just drop your desired fruit on top, whatever you want. NO STIRRING (except the batter part). I’ve used:
- apples (chopped)
I have not used cantaloupe or watermelon because…well, it just wouldn’t end well. And those deserve to be eaten alone in their glory or with a small smackeral of salt.
I’ve made this in the past for a dairy-free/egg-free friend using coconut oil instead of butter and almond milk instead of dairy milk. There is no egg, so it’s naturally egg free. You could probably make it gluten free by using a gluten-free flour, but I haven’t tried that…so, don’t shoot me if it doesn’t work.
Also, if you use coconut oil, don’t quite use 1/2 cup…maybe only 1/3 cup? 1/2 cup tends to make the cobbler a bit oily.
This doubles very well and fits in a 9×13, but I usually bake as-stated in an 8-9 inch square dish.
Here you go. Also, cut me some slack if you see me in public – I might have that dumb-look stare on my face. What day is it?
Easy Fruit Cobbler
- 1 stick butter (1/2 cup)
- 1 cup flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- Dash of salt
- 3/4 cup milk
- 1 teaspoon vanilla
- 2-3 cups of fruit (based on your fruity preference)
- Melt butter in an 8-9 inch square dish in an oven set at 350.
- While the butter is melting, prepare the batter by mixing flour, sugar, baking powder, salt, milk and vanilla until smooth.
- Remove dish from oven and pour batter evenly over top. DO NOT STIR.
- Sprinkle fruit evenly over the top of the batter. DO NOT STIR.
- Bake at 350 for 40-50 minutes or until browned and bubbly.
Yield: 6 servings
Dairy-Free/Egg-Free option: use coconut oil instead of butter (only 1/3 cup) and almond milk as your milk.