Easy Batter Berry Cobbler

Having moved into our new place recently, we hope to have guests over more often once the touchup works are done. Hubs & I love spending time with small groups of friends & family over food but in our previous place, it was less convenient since the house was a tad disorganized. A rented place gave us less incentive to do it up better… it’s all us. Now that we own this plot of concrete & plaster, we feel like it’s ours for real & take more pride dressing it up.

Once that part appears presentable (there are still pockets of dust & cobwebs in the corners, I’m pretty sure!), it’s down to the food. I generally plan out the lunch/dinner okay but when it comes to dessert, I get a little flustered. People have very specific preferences when it comes to dessert… even those who thought they don’t. I suppose it’s because dessert is sorta an indulgent, somewhat optional end to a meal (optional to some!) that has to be satisfying because you don’t generally take a lot of it. Because of that, every bite counts. If a less than stellar dessert is served, it can generally dampen the meal just so slightly. To a small minority, as long as there’s dessert, who cares?! I love those people. Actually, I also love those dessert aficionados. If you’re into desserts, you’re my kind of people. ♥

But when you have a good bowl of these fresh cherries, blueberries & frozen cranberries, I think it wouldn’t be THAT difficult to satisfy guests of any persuasion, right? I mean, fresh fruits = healthy! So you can have another serving!
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I read online some years ago that you HAVE to have a cherry pitter to properly do the job. Not so. If you have a chopstick lying around in the house, you’re pretty much set. Just push the chopstick through the top centre of the cherry until you hit the pit. Push it further and the pit comes out the other end. Not much mess/splashing. So that rogue chopstick that you never use? It’s worth something.
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Cherry murder scene. My hands were covered in cherry juice but it’s about it… not much splatter elsewhere. Though I’ll still recommend either wearing a black house shirt or an apron. You’ve been warned. 😉
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The batter only consists of a very tiny handful of ingredient.. pretty much what you already have.
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Assembly takes 5 minutes. I timed myself and it’d just about right. 
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Doesn’t this look festive? It’s all about pouring. Melt the butter in the pan then pour in the batter. Finally scatter in the fruits & a good sprinkling of brown sugar. That’s it!! No stirring. Just toss in  & into the oven.
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I took out my roast chicken and stuck this into the oven to cook while we had dinner. It was perfectly done right as we finished eating. 
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After cooling for about 10 minutes, it deflates a bit & gets so berry juicy. (heh… puntastic) The cakey parts get a little chewy & crusty around the edges but custardy in the centre because of the fruits. So many textures in one pan.
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Serving this with a chocolate chunk ice cream made it taste like Black Forest Cake.
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Messy… oh so messy. Those kinds are the best.
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So many colours! I adore how the berries get so soft & juicy & sweet yet holds their shape so when you bite into them, they kinda burst. *shudders* *in a good way*
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Cherries are so cheap now. Thank you, Australia. I’m gonna get more!
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What sorts of quick desserts do you make when entertaining? I’d love to hear about them!

Cranberry Apple Crumble
Cranberry Apple Crumble 10

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“Then Jesus said unto them, Yet a little while is the light with you. Walk while ye have the light, lest darkness come upon you: for he that walketh in darkness knoweth not whither he goeth.” {John 12:35}

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Easy Batter Berry Cobbler
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 4 tbsp Butter, melted
  • ¾ cup Flour
  • ¾ cup Sugar
  • 1 tsp Baking Powder
  • ¼ tsp Salt (omit of using salted butter which I did)
  • ¾ cup Milk
  • 2 cups of Soft Fruit (I used a mixture of Cherries, Blueberries & Cranberries)
  • 1 tbsp Brown Sugar
Steps
  1. Preheat oven to 350 F or 175 C.
  2. Pour butter in an 8-inch square or 9-inch round pan.
  3. Whisk flour, ¾ cup of sugar, baking powder & salt (if using) in small bowl.
  4. Add milk & whisk to form a smooth batter.
  5. Pour batter into pan, then scatter fruit over batter.
  6. Sprinkle with brown sugar.
  7. Bake until batter browns and fruit bubbles, 50 to 60 minutes.
  8. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of ice cream.

Recipe adapted from: Pam Anderson

Comments

  1. Looks amazing; I’d love a bowl right now! I have a cobbler recipe which suggests putting the unmelted butter in your dish and putting it in the oven to melt while the oven preheats. I thought it was a brilliant idea! 🙂

    • Hi Ruth! 🙂 Yes!! This is that same recipe. I just didn’t want to take that step because I was using a glass pan… Putting a glass Pyrex with butter into a heating oven scares me a little. Haha. So I changed it to suit my rather klutzy tendencies. 😉 Definitely use the melting butter while oven preheats method for greater convenience!

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