Never heard of Cuppa Cuppa Cobbler? Me neither, until recently. Turns out, it is exactly the type of cobbler my husband loves and bonus! it is very, very easy to make!
With early summer’s fruit arriving, this is the perfect time to try this. We have several spots in the garden which have gone to weed over the last few years. The benefit? Fresh blackberries from the backyard!
We also have some ripening blueberries and this is their best year ever. They are fat, plump, juicy and very sweet.
And, from the farmer’s market, we have some sweet and juicy Alabama peaches. These are what we used today.
This is a perfect way to serve any of these early summer fruits.
You will need:
1 9×13 baking pan
1 stick of butter
2 cups fresh or frozen berries, or sliced stone fruit (peaches, nectarines, plums), or a combination of the two
1 cup self-rising flour
1 cup white sugar
1 cup whole or skim milk
Turn on oven to 350.
Place the stick of butter in the baking pan. Place the pan with the butter in the oven while it is warming.
While the butter is melting, make the batter. Combine the sugar, milk and flour, and mix with a fork or a whisk until most of the lumps are gone. It’s okay to let sit a few minutes if all the butter is not melted.
When the butter is melted, remove the pan from the oven and gently swirl the butter around so that all of the pan is covered.
Dump in the fruit, and gently spread around bottom of pan.
Pour the batter over the fruit. It’s okay if the fruit is exposed, some even say better!
Bake for 50 to 60 minutes until top is just browning, and fruit is bubbling.
Let cool a few minutes. Serve warm with vanilla icecream or heavy cream.