Fruit Cobbler

Mom used this with the wild black raspberries that we picked as well as with peaches. I currently use frozen mixed berries (a combo of raspberries, blackberries and blueberries).

Category: Desserts

Cuisine: American

☆☆☆☆☆

1 review 
Ready in 45 minutes
by SonjaC

Ingredients

1 quart Berries or other fruit

Instant tapioca for thickening, if desired

1/2 cup Butter

1/2 cup Sugar

1 cup Flour

1/4 teaspoon Salt

1 teaspoon Baking Powder

1/2 cup milk

1 teaspoon Vanilla

2/3 cup Sugar

1/2 cup Water

Ice cream or whipped cream if desired


Directions

Preheat oven to 350F. Lightly grease 8" square pan. Put berries or fruit in pan, adding tapioca for thickness if desired. To create biscut topping: In a small bowl combine flour, salt and baking powder. Stir together. Set aside. In a medium mixing bowl, cream butter and sugar. Stir half of flour mixture into creamed mixture until well combined. Then add half of the milk and mix well. Now add remaining flour mixture to batter and stir well. Finish with remainder of milk and stir well. Stir in vanilla. Pour batter on top of fruit. Evenly sprinkle the remaining sugar (2/3 cup) on top of batter. Then top with water. Bake 1 hour at 350F. Serve warm or cold. Top with ice cream or whipped cream as desired.

Reviews

☆☆☆☆☆

While fruit may be more available in the summer and fall, I remember Mom freezing berries and fruit and making this as a wonderful, warm winter dessert. [I posted this recipe.]

SonjaC

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