D’s EZ Fruit Cobbler

Posted on November 3rd, 2007 by Danielle.
Categories: cobbler, dessert, fruit.

I’m the type of person that would eat dessert before dinner everyday if my parents hadn’t taught me better. That doesn’t mean that I don’t know how to make and eat a few sugary desserts. One of my favorites is cobbler. I have an aunt that makes the most remarkable cobbler from scratch that would put most desserts to shame. Let’s be clear…this is NOT that recipe :) This is the bad-for-you, next-to-no-talent-needed, easy-bake-oven-esque recipe.

Fruit Cobbler

1 large can cherry (or whatever fruit) pie filling
1 cup Bisquick
1cup Sugar
1 cup milk
1 stick of butter softened

Preheat the oven to 400 degrees. Spread pie filling in a glass pan (9-10″ diameter or 8″x8″ square). In a separate bowl, mix the rest of the ingredients. The ingredients should be sort of lumpy and soupy, don’t worry about making it smooth. Pour on top of the pie filling. Place pan on a baking sheet to prevent spill over. To prevent clean up, put foil on the baking sheet first.

Follow the Recipe extra:

If you want to gourmet this up a little, use fresh cut fruit in addition or instead of pie filling. If you use fresh fruit only be aware that you’ll need quite a bit. You lose a lot of volume if you aren’t using the canned fruit because fruit off trees do not come with that sugary jelly like stuff..Mmmm. Also, make sure your oven rack is in the center of the oven. If your cobbler sits too high in the oven the top will get burned; too low and the sugar from the fruit caramelizes. Last thing; set your timer for 30 minutes and then check on it, if it’s really golden brown, you might want to reduce the time in. If it’s not done, then set your timer for the remaining 15 min.