10137 Preston Rd

just off Mondon Hill Road between Hwy 41 and Hwy 50.

Produce Barn is open Sunday Monday Tuesday & Wednesday Farm Phone 352 799 6752 When we're busy in the field, our cells keep us available 352-232-3381 & 352-232-0294

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Monday, January 23, 2012

Super Easy Fruit Cobbler - using fresh or frozen fruit

Featured blueberry cobbler with Greek Yogurt

Cobbler is one of those forgiving desserts because it doesn’t have to come out of the pan perfectly shaped. Normally, it is spoon-served onto a dish or in a bowl.

Toppings consist of whipped cream, ice cream, more fruit, or yogurt. Sometimes, no extra topping is even needed! 

Depending on the items used in your cobbler, it may even be served for breakfast. It's a great way of integrating a serving of fruit into your family's meals.

This recipe is very quick, and quite easy. 

Mix your fruits, or use all the same. Add nuts if your family enjoys them. 

Ever have a few left over apples, berries, peaches, raisins, (and so forth), in your refrigerator or freezer? This is a great way of using them up.

Baking Dish:  Skillet or round cake pan

Bake at  350 degrees F for 35 minutes


  • 1/2 stick butter
  • 1 cup Splenda or Sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup flour
  • 1/2 cup milk
  • 2 cups fresh or frozen fruit of your choice

1. Cut 1/4 stick of butter, place into baking dish and place in preheating oven. 
2. Melt 1/4 stick of butter in a tiny bowl or measuring cup (in microwave if desired).
3. In separate mixing bowl, mix sugar, baking powder, flour, and salt. Stir thoroughly.
4. Add milk and loosely stir.
5. Add remaining 1/4 stick butter to batter, mix, and then add the fruit, mixing completely.
6. Pour batter into the warm skillet/baking round.
7. Bake 35 minutes or until golden brown. The mixture may be very loose in the middle. 

Our sample was made with 2 cups of frozen blueberries and Greek style plain yogurt. Have fun experimenting!

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