an easy dessert to cobble together

I am not a pie person. If I’m going to have a fruit-based dessert, I’d much prefer a cobbler or a crumble or a crisp. Also, I have an aversion to the rolling pins that pie crusts require, so my taste buds totally work in my favor.

If you have similar pie feelings, serve this super-simple dessert at your holiday party. You pour canned fruit, juice and all, onto a thin mixture that cooks up over the fruit to make what my family has always referred to as cobbler, yet this crust has more of a buttery sponge-cake texture than a traditional, biscuity cobbler crust. Friends give it thumbs-up because it’s much lighter than a cobbler but just as delicious.

Any-Fruit “Cobbler”

• 1 cup sugar
• 1 cup flour
• 2 tsp baking powder
• ½ tsp salt
• 1 stick of butter, melted
• ¾ cup milk
• 1 large can pie filling of your choice

Preheat oven to 350 degrees.

Grease a 9½- by 11-inch flat pan. Mix sugar, flour, baking powder and salt in a large bowl. Add butter and milk; combine. Pour into a flat pan. Pour in fruit, juice and all.

Bake for 30 minutes, until slightly brown.

Comments

This looks wonderful, but please clear up for me, "3/4 can milk" - does this mean evaporated milk, sweetened condenced milk, or what please.

Large can fruit pie filling: again, how large? about how many ounces please. I have a number of different sizes and they all look large.

Thank you so much, I plan on trying this out very soon.

Dori: I meant to type "cup" but evidently typed "can"--apologies, but it's all fixed now.

Regarding the size of the can for the fruit--I actually tried to get an exact size out of my mother when writing this post and couldn't. I ended up using a 15-oz can, which made a slightly less fruity cobbler than usual, but still tasty. The size of the can will only make the cobbler more or less fruity, so just go with your preference!

My ex-mother inlaw use to make a cobbler similar to this. She used yellow cake mix as the topping. When the juice from the fruit bubbled up it mixed with the dry cake mix and make the cobbler crust. It was good.

We just finished this, it was great. We didn't have any pie filling so we used leftover meatloaf and some scrambled eggs and hashbrowns that we still had from breakfast.

We also didnt have any canned milk, didnt know it came in cans(yuk!) so we used blueberry yogurt instead.

I wasnt very hugry so we splashed tabasco on it and served it to the immigrants who were working in the yard. They seemed to like it. i think it reminds them of somekind of mexican cake called "ka ka" back in mexico, cause they kept saying that and pointing at the cake.

They must have loved it and thought it was cool. they even called me "coolo" so it must have been really good.

Thanks for the recipe!
-lee
+++

Gosh Tyler: You really worked hard on your kooky comment. Right down to the Fight Club name.

Everyone else & Christine: I love cobbler and this looks totally yummy. I'm no great cook but I think I might even try this one.

Tyler Durden you're stupid.

This is a good dessert. Back in the 70's we called this Two Step Pudding and it was part of a 4-H cooking project. It was very easy for children to make as well as adults.

I have made this cobbler for it seams my whole life. This is basically the same recipe that my grandmother taught me in the 60's. I learned it with fresh blackberries you wash them and put them in the bottom of the dish sprinkle sugar on top of them then add the batter and bake. The juices bubble up and ooooohhhhh is it so good. So about the amount of fruit to add... live life on the wild side and be creative, use fresh or canned I have even used frozen marion berries.

My Husband's Grandmother calls this "Jiffy Pie" - so good. If you add a little vanilla, it's even better!