Grandma Ruth's Dump Fruit Cobbler
My Grandma Ruth always had me make this for her at her house as a child/teen. Is very easy and versatile ( most of the time I don't even measure, just eyeball it and Dump lol) and very good. If you want more fruit, add more. You like more dough in your cobbler, add more flour and milk. Our favorite fruits to use were peach, blackberry or apple but this was mostly because my grandpa grew his own fruit and veggies, so this was always a good way to use up those extra fruits. I've never used canned or frozen but I imagine these would work as well.
This won't be the most beautiful cobbler ever made, but it will be the best tasting.
Grandma Ruth's Dump Fruit Cobbler
My Grandma Ruth always had me make this for her at her house as a child/teen. Is very easy and versatile ( most of the time I don't even measure, just eyeball it and Dump lol) and very good. If you want more fruit, add more. You like more dough in your cobbler, add more flour and milk. Our favorite fruits to use were peach, blackberry or apple but this was mostly because my grandpa grew his own fruit and veggies, so this was always a good way to use up those extra fruits. I've never used canned or frozen but I imagine these would work as well.
This won't be the most beautiful cobbler ever made, but it will be the best tasting.
Open in Cookpad AppSteps
- 1
In glass casserole or baking pan, add one stick butter.
- 2
Put pan in oven at 350°F.
- 3
While butter is melting, mix dry ingredients in a bowl.
- 4
Add wet ingredients and mix. If you think it needs more or less flour, milk, or sugar, add according to your preference.
- 5
Take pan out of oven. Butter should be melted. Add cobbler mixture into pan. DO NOT MIX!
- 6
On top of cobbler mixture, add your desired fruit. DO NOT MIX! You may toss the fruit in a little sugar first if you think it needs it.
- 7
You are going to look at this and think "I need to stir this" don't do it!!! It's supposed to look sloppy...its a dump cobbler, after all lol
- 8
Cook at 350°F, for about 20 minutes, or until edges of batter start to crisp and look lightly browned. Cobbler will be rubbery in texture if you cook it too long. I like my cobbler chewy but not tough. It's your preference, of course.
- 9
Enjoy! My grandmother would always drizzle a bit of evaporated milk over this before eating. Is good without it, but far yummier with it! 😀
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