Fruit Cobbler

Ingredients:

1 Stick Butter
1 Cup White Sugar
1 Cup Self-Rising Flour
1 Cup Milk
2 Cups Fruit, sliced (keep berries whole)
1/4 Cup Turbinado Sugar, for sprinkling on top

Directions:

Melt the butter. Combine flour and white sugar, then add milk, whisking well. Add butter and combine completely. Butter a baking pan – I’ve liked using a 9X7 dish (slightly larger than a bread loaf pan, but smaller than a brownie pan) which makes the cobbler thicker, yum. Pour the batter into the dish. Cut up your fruit – I’ve used a mixture of blackberries, blueberries, strawberries, pears, and peaches (the last two should be skinned). Add the fruit over the top of the batter and poke it down a little bit. Sprinkle with turbinado sugar (or white if you prefer) and bake for about 1 hour 45 mins (each time I’ve made this [2 different ovens, even], it’s taken almost twice as long as the original recipe from The Pioneer Woman, probably because I’m using a smaller dish), or until golden brown and bubbly. I think it would be tasty with vanilla ice cream!

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