Here’s an easy recipe from food blogger Denise Grisham from Man that Stuff if Good. With summer fruits soon available everywhere, the possibilities are endless. If fresh fruit isn’t available, you can whip this up in no time flat with your choice of canned fruit.
Here’s one Denise made with fresh peaches, but she swears it’s great with pears, cherries and many other fruits, canned or fresh, any time of year.
“We are fortunate to have a couple of cherry trees that produce quite a bit of fruit and the birds tend to ignore,” Denise said. “Around Memorial Day weekend, cherries are ready to pick, stone (remove pits) and freeze. We use a vacuum sealer which guarantees what is frozen keeps a good taste. When I use frozen cherries or pears, I will pour them, after they have thawed and been rinsed, into a small bowl and cover with approximately 1/4-1/2 cup sugar.”
- 1 cup flour
- 1 cup sugar
- 1 cup milk
- 1 tsp. vanilla
- 1 stick of butter
- 1 quart of fruit* or 2 cans of fruit with syrup drained (add more or less to your taste)
Preheat oven to 350 degrees.
Cook fresh fruit with 1/4 – 1/2 cup sugar.
(add a little cold water-corn starch to thicken syrup if needed)
Melt stick of butter in 9″X9″ casserole dish in oven.
Mix flour, sugar, vanilla and milk in a small bowl.
When butter is melted and bubbly, pour fruit in dish and then pour batter on top. Do not mix!
Bake until top of cobbler is a very light brown and fruit is bubbly.