I had this at a friend’s house and begged the recipe. It is about the easiest thing you can imagine, versatile, and really yummy. You can even pretend it is good for you – it is mostly fruit after all!
I have so far only made a blueberry and a blueberry/banana version. I don’t see any reason not to make peach, or mixed berry version, or to add a few chopped nuts, or… I’m not sure about an apple or pear version, but I’m willing (just for the sake of research, you understand) to try.
This is a good “make-ahead”, makes fine left-overs (fat chance of *that*), is dandy warm or cold, can be served with ice cream or whipped cream (or clotted cream if you are in Devon…), travels well, and (in my opinion anyway) is a fine breakfast too. Mmmm….
The trick, if there even is one, is that you put the butter in the baking dish then put the dish in the oven while you preheat it. This melts the butter and preheats the pan sort of like the popover theory. Are you still with me?
Oh, and I made a very passable gluten-free version using a prepackaged gluten-free biscuit mix. I cut back on the sugar and the baking powder for that version as it was already in the mix, and I think it worked quite nicely!
Anyway, here’s the original as it was given to me with my (you know I can rarely let anything alone, right?) tweaks following. Let us know what *you* do with it, ok? Mmmmm… endless possibilities!
A Very Berry Cobbler
can’t wait…
1/2 cup (one stick) butter
1 cup flour
1 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 cup milk
4 cups berries
1/2 cup brown sugar
Heat oven to 350F.
Put 1/2 C (1 stick) butter in a large 9×13 glass pan and put in the oven to melt.
Mix the flour, white sugar, baking powder and salt. Add the milk and stir until smooth. Pour this into the melted butter but do *not* stir in.
Lay the fruit on top. Sprinkle with the brown sugar.
Bake for 45 minutes. It is done when the top is brown and the fruit is bubbly.
worth the wait!
***
I cut the sugar to 3/4 cup for my version (1/2 cup for the GF version as the mix was slightly sweet already). I also added about 1 Tbsp of finely ground “mulling” spices (cinnamon, cloves, dried orange rind, allspice…) to wake everything up a bit. Other than that I left well enough alone. If I get peaches next spring like I did this year I know what I’m doing with the ones I don’t just eat over the sink! Mmmmm…
Again, let us know if you try it and what fruit combos you enjoy! Ciao!
and then make soup 
I made this today using blueberries. I also substituted half the sugar with Stevia as my mother is hypoglycemic and used just nutmeg. It looks fabulous and can’t wait to cut into it. Thanks for sharing.
By: Ramona on August 16, 2015
at 5:51 pm
This recipe looks and sounds great! And thank you for the GF version, that is always a challenge. This one is a keeper.
By: Juanita on August 17, 2015
at 1:08 pm