38 Reviews
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Mod Mom on 7.8.2014
Good in theory but way, way, WAY too sweet for my family. I didn’t even top it with additional sugar and it was still sickeningly sweet.
Also, on a side note, it drives me crazy when cooks write a recipe that calls for a “Baking Dish”. There are infinite sizes of baking dishes out there. How is someone supposed to know which size to use?
missnanolej on 4.27.2014
I used frozen blackberries from our bumper crop of wild berries picked last summer and served this for dessert tonight. Our guests loved it and so did I. Can’t wait to try it with other fruit…I think I want to try it with peaches and blueberries next. I used a 9×13 glass baking pan and the time was just right for me.
Cristina on 7.4.2013
As others have said, this is the best, and the easiest, and the most versatile cobbler recipe ever. I make this all the time with blueberries, and there is a slight improvement in the final outcome when using fresh berries over frozen, but I’ve even made it with chocolate chips instead of berries and it was awesome.
Sugarfixation on 9.10.2012
In the past two weeks I have made this cobbler three times. Once with blueberries, the next time with raspberries, then with peaches, and possibly next with blackberries!
Mimi on 6.15.2012
Delicious! This has become my “go-to” cobbler recipe. So easy to put together and tastes incredible!
17 Comments
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Tami on 8.21.2014
Made this last night and its almost gone! I used a 9×13 pan and it took about 50 minutes to bake. I think I’ll try this in an 8×8 the next time, just to experiment.
Definitely adding it in the keeper files!
Clemen on 6.19.2014
l love this recipe, it is easy and delicious. I have tried this recipe with strawberries, raspberries and blackberries. In place of the 1 cup milk, I used 1/2 cup of milk and 1/2 of half n half cream. It is absolutely wonderful.
Jenny Hoover on 3.17.2014
I have celiac disease and cannot use wheat flour. In place of self rising wheat flour, I made this with gluten free flour (Pamela Brand) and added a tsp baking powder and it was wonderful.
iburnrice on 6.13.2012
I made this with raspberries, and just pulled it out of the oven. There is NO WAY mine could have made it for an hour… it was in for about 30 minutes, and is brown on top.
Candy Bonds on 4.19.2012
My mom says I am obligated to take this dessert to every family get together from now on
The only thing I changed was I used blueberries instead of blackberries. Love this recipe!