This recipe comes from Joe’s Grandmother. The Cobbler is quite simple and very delicious. It is perfect for a last minute dessert, great to share at potlucks or on a rainy day when you want the whole thing for yourself. This cobbler has saved me a few times when I was in a pinch for a dessert. The other great feature is that it can be served hot or at room temperature (you can make it the night before).
The Ingredients . . . are you ready . . . do you have your pad and pen?
Four, that’s right, it is so simple that it only has four ingredients. (I apologize that my butter has a dent in it. My loving husband pointed this out while I was looking though photos. I think it makes it look more authentic to the everyday home kitchen. How many times have you dropped and dented a stick of butter in your kitchen?)
Add the Peaches
Now the Blackberries, make sure they are evenly distributed amongst the peaches. You don’t want one side to be tarter than the other (Is tarter a word? It is now in my world.)
Sprinkle the Yellow Cake Mix and make sure it goes in all the nook and crannies (I just wanted to say crannies)
Top with dabbs of butter. If you don’t feel like there are enough dabbs please feel free to add more.
Place cobbler in the oven. You know when it is done when the butter is melted and makes a golden brown crust on top.
You do want it to cool for a couple minutes to allow for the cobbler to set (it’s a difficult request, I know, because your kitchen is going to smell like sweet cobbler heaven but it is important)
Feel free to enjoy it as is, a la mode or even with whipped cream!
- 16oz frozen peach slices
- 8oz frozen blackberries
- 1 box yellow cake mix
- 5 Tbls Cold Butter
- Preheat oven to 350 degrees
- In an 8x8 pan, lay the peaches out evenly.
- Add the blackberries in an even layer on top of the peaches
- Top the fruit with ¾th of the yellow cake mix, making sure to spread it evenly and getting in all the crevices
- Cut the butter into small pads and distribute on top of the cake mix
- Bake in the oven for 1hr 20min – 1hr 45min or until the cobbler is bubbly and the top is golden brown
- Let cool for 5 minutes before serving. Cobbler can be served hot or room temperature.