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PANTRY COBBLER

Melt 4 Tbs. butter in the pie pan/baking dish. Combine flour, oats, sugar, baking powder. Stir in half and half or milk to make a batter. Pour the batter into the dish with the melted butter. Distribute the berries evenly on top of the batter. Bake at 350 for 45 - 50 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 6
Calories 305 kcal

Ingredients
  

  • 4 butter
  • 3/4 cup sugar
  • 3/4 cup flour or use 1/2 cup flour and 1/4 cup quick cooking oats
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup half and half + 1/4 cup water or 3/4 cup milk
  • 2 1/2 cups fresh or frozen fruit if you are using fresh blueberries or raspberries, you can increase the fruit up to 4 cups
  • 1 - 2 T sugar To sprinkle on top of the cobbler

Instructions
 

  • Adjust oven rack to the middle position and preheat the oven to 350.
  • Melt 4 Tbs. butter in a pie pan.
  • Combine the sugar, flour, quick cooking oats (if using oats), and baking powder and salt in a medium bowl.
  • Stir the 3/4 cup half and half/water or 3/4 cup milk into the dry ingredients to make a batter.
  • Pour the batter into the pie pan. The butter will move to the rim. You can mix it up a little. There will be a crispiness to the outside rim where there is more butter. It's good.
  • Distribute your fruit on top of the batter.
  • Sprinkle sugar on top of the fruit. 
  • Bake 45 - 50 minutes at 350. It does not bubble up and out of the dish like a fruit pie does.

Notes

I've made it with every combination of fresh or frozen blueberries, raspberries, blackberries, and peaches. It's always delicious.