Here’s the scenario: you’ve been cleaning/cooking/drudging all day, and you’ve finally showered and settled into your jammies. And then BAM – you suddenly, overwhelmingly, need dessert. Obviously, you are too tired to make something complicated. And you are certainly not going to leave the house in what you’re wearing. Add an escalating snowstorm to that scenario, and you’ve got me, yesterday, at around 6 pm.
Naturally, I went first to the freezer. And believe it or not, we still have stuff in there! Of course, since last year was pretty miserable for berries, we had already used up our stores of our own fruit. Luckily we still had enough local “pick your own” stock to swing one more dessert. Unfortunately, once I hit the refrigerator and the cupboards, I started thinking dessert might be impossible. We had sugar and flour and that was about it. We were out of baking powder. Out of yeast. Out of milk. Ugh. Why didn’t I do the whole pre-storm grocery trip like everyone else?
Anyway, just when I had decided that I should probably just give it up and go to bed, I came across this recipe for Easy Foolproof Cobbler at The Kitchn. Despite the fact that this recipe was designed to use with fresh fruit, it worked great with frozen raspberries. Having said that, though, I’m not sure I would recommend using any type of fruit that contains a lot of water. Frozen blueberries would probably work just fine, but frozen strawberries not so much.
The best part of this recipe is the short ingredient list. Flour, sugar, butter, and fruit are all that is called for in the original recipe. I added a little bit of vanilla as well, but mainly because the other ingredients were making me crave sugar cookies.
Place the disc on top of the berries and repeat with the rest of the dough. Kind of overlap all of the discs until all of the fruit is covered. I know. It looks kind of weird. Don’t worry about it. Just get it into the oven. It will look different after it cooks.
Scoop a big blob into a bowl and top it with plenty of ice cream. If it’s snowing and you’re in your jammies, you might want to add a nice warm cup of decaf coffee as well. A little sprinkle of cinnamon or cardamom might be nice too if you really want to get crazy. Try not to eat the whole pan, because it is delicious the next day as well – even cold!
- 1½ cups flour
- 1½ cups sugar plus 1-2 tablespoons for sprinkling over fruit
- 1½ sticks butter, melted
- ½ teaspoon vanilla extract
- 3-4 cups fresh fruit (or frozen fruit with low water content)
- Preheat oven to 350 degrees. Melt butter in microwave.
- Combine flour and sugar in a small mixing bowl and stir thoroughly. Add melted butter and vanilla extract. Stir until you can form a dough. It will be crumbly, but will hold together when squeezed.
- Spray or brush an 8 x 8 square baking dish with cooking oil or butter. Pour fruit into pan. Sprinkle fruit with 1-2 tablespoons sugar, depending on tartness.
- Scoop up a small handful of dough and use it to form a disc. Place the disc on top of the fruit. Repeat with the rest of the dough, covering all of the fruit with overlapping discs.
- Bake for 45-50 minutes at 350 degrees, until crust is lightly browned. Remove from oven and allow to cool at least 10-15 minutes. Cobbler will firm up as it stands.
- Sprinkle with cinnamon or cardamom if desired. Serve with ice cream. Keeps well overnight and is delicious served cold as well!