Irvixen's Quick Autumn Cobbler

Name: Irvixen's Quick Autumn Cobbler
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 cup Butter, melted; 1 cup Flour; 1 cup Sugar; 1 tsp Baking powder; 1/2 tsp Salt; 1 cup Milk; 2 cup pitted and chopped ripe plums; 1 can peaches, drained and chopped (regular size, not large); 1/4 cup Blackberries (can use frozen, thaw and drain first); 1 cup Sugar; 1 Cinnamon

Irvy @irvy

Wisconsin

Super quick and easy. Great flavor and homey presentation!! It's pretty sweet, so you don't even need cool whip or ice cream.

Irvy @irvy

Wisconsin

Super quick and easy. Great flavor and homey presentation!! It's pretty sweet, so you don't even need cool whip or ice cream.

Saved

Ingredients

8 servings

1/2 cupButter, melted
1 cupFlour
1 cupSugar
1 tspBaking powder
1/2 tspSalt
1 cupMilk
fruit mixture
2 cuppitted and chopped ripe plums
1 canpeaches, drained and chopped (regular size, not large)
1/4 cupBlackberries (can use frozen, thaw and drain first)
1 cupSugar
1Cinnamon

Saved

Steps

1

Preheat oven to 375°F. Pour melted butter into a 8X11 pan.
2

Mix together flour, baking powder and 1 cup sugar. Add milk stirring just till combined. Pour over melted butter in pan. Do not mix.
3

Mix fruit with sugar in saucepan and mix well. Heat to boiling stirring occasionally. Remove from heat and add cinnamon. Mix again to combine. Pour over cake ingredients in pan. Do not mix.
4

Place pan on tinfoil lined baking sheet. Bake for 45 to 50 minutes or until top is golden brown.

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Irvy @irvy

on September 18, 2013 21:32

Wisconsin

Happily married Christian mom of four. As a homeschooling mom, I get VERY bored with making the same meals regularly. I strive to have family dinners at least 5 nights a week. This app is my fave. Most of the recipes I add come from old church cookbooks, or are family recipes. I tweak almost everything I make, and every recipe I add is something I think is delish.

Keywords

Cobbler Blackberry Butter Peach Plum

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Irvixen's Quick Autumn Cobbler

Irvixen's Quick Autumn Cobbler

Ingredients

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