Fancy a delicious treat, but don’t care for pie? How about using batter or biscuits instead of crust, making a dessert with a fun cobbled texture, allowing warm fruity filling to peek through? If you answered “yes,” try this easy fruit cobbler recipe!

Ingredients

1/2 cup butter

1 cup sifted flour

1 cup white sugar

2 teaspoon baking powder

1/4 teaspoon salt (if using rhubarb, use 1/2 teaspoon)

3/4 cup whole milk

1-2 cup fresh or frozen berries, fresh or canned minced fruit, or fresh minced rhubarb

Note: If fruit is really sweet, use less sugar; if it’s bitter or sour, consider adding a bit of brown sugar to the fruit after chopping.

Directions

Heat oven to 200 F.

Place 1/2 cup of butter in an 8 x 10x2glasspan,andputinthe oven until melted, then remove and set the oven to 375 F.

In a bowl, sift together:

1 cup of flour

1 cup of sugar

2 teaspoons of baking powder

1/4 teaspoon of salt

After sifting, stir in the bowl:

3/4 cup of milk

Blend until smooth.

Spoon half of the batter into the baking pan over the melted butter.

Drop the fruit onto the batter - big spoonfuls.

Spread the rest of the batter on top.

Bake for 40 minutes until the top is brown and crisp.

Serve warm with ice cream.

Recipe courtesy of Julia Ziobro. Julia Ziobro owns and operates Dory’s Dozen Delights at 430 Lawrence Street in Central City. The store is currently on winter hours and open by appointment. She can be reached at info@dorydozens.com or 303-260-9351.