Rating: 2.57 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

Easy recipe for all fresh fruit. Makes deep 8x8-inch pan. Great warm with vanilla ice cream and a cup of coffee! Use any fresh fruit, or use 2 cans of canned fruit. With pineapple, throw in some cherries and toss with brown sugar instead of white sugar. With peaches, use almond flavoring.

Recipe Summary test

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Berries:
Batter:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine blueberries, 1/2 cup sugar, and lemon juice in a saucepan with enough water to just cover; bring to a boil. Cook, stirring occasionally, over medium-high heat until the berries pop and the sugar is dissolved completely, 3 to 5 minutes. Stir cornstarch into 1/4 cup cold water; stir into blueberry mixture. Continue cooking blueberries until the mixture thickens slightly, about 5 minutes more. (Mixture will thicken as it cools.)

  • Whisk milk, flour, 1 cup sugar, egg, and vanilla extract together in a bowl until smooth.

  • Swirl melted butter in the bottom of an 8-inch square deep baking dish to coat. Pour batter over the butter. Sprinkle cinnamon over the batter; top with the berries mixture.

  • Bake in preheated oven until the batter is no longer wet, about 30 minutes. Sprinkle coarse sugar over the cobbler. Cool 15 minutes before serving.

Nutrition Facts

320 calories; protein 3.8g; carbohydrates 62g; fat 7.3g; cholesterol 38.2mg; sodium 261.4mg. Full Nutrition
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