My freezer is full of frozen fruit. I manically stocked up on fruit this summer, because the prices were so unreal. I got blackberries for 50 cents a pint, blueberries for 98 cents a pint, and strawberries for 50 cents a pound. My peaches were anywhere from 50-60 cents a pound (I don’t remember), but my biggest score was 13 pounds of free nectarines.
We moved this summer, so I was short on time. I knew if I stocked up the fruit anyway, I could make jam from the frozen fruit later. That’s my February project. I used some of my blackberries to class up a spiral ham brown sugar glaze, and we have been enjoying smoothies. Last week I made this really easy cobbler, which used 8 cups of fruit. With some vanilla ice cream, this cobbler was dessert all week, and maybe breakfast one morning too . ..
As desserts go, you won’t get anything easier than this fruit cobbler. You can use any fruit combination you desire. I chose to make a nectarine-blackberry cobbler. Next time I’ll try a strawberry-blueberry combination.
Ok, so this is a lot of sugar and butter, but it does serve 10-12 people.
Easy Fruit Cobbler
8 cups of fresh or thawed frozen fruits
2 1/2 cups of sugar, divided
2 cups of flour
1 teaspoon of cinnamon
2 sticks of butter, melted
2 eggs, beaten
Preheat oven to 350. Coat a 9×13 casserole with cooking spray. Place fruit in dish.
Sprinkle with 1/2 cup of sugar.
Combine flour, cinnamon, melted butter (slightly cooled, so you don’t scramble the egg), eggs, and remaining sugar.
Spoon over fruit, and smooth out until all the fruit is covered, for the most part.
Bake for an hour, or until brown on top. When baking, berries may seep through the top crust, but it’s fine. Just makes for a prettier cobbler!