this was easy to make and has become the desert everyone ask me to bring.I never have had luck in cobbler turning out right until I made this one. Thanks for the recipe. We just love it
This recipe was fantastic! I was looking for an quick and easy dessert to throw together and this one amazed me! I added close to 4 cups of berries (I did saskatoons and rasberries), and next time I may add a little more cornstarch to thicken up the berries, but other than that it was a complete hit.
Sooo surprised how simple this recipe is! Excellent! The topping is terrific-nice and fluffy.
This topping made for a GREAT cobbler. I also added the extra corn starch for a thicker filling. I also used about 5 cups of mixed berries. I wanted the fruit to be the main part of the dessert not the topping. LOVED IT !!
Great tasting, quick and easy. This is a make again desert.
This is a delicious recipe, we loved the topping. For doubled recipe in 9x13 pan I had to bake for 40 extra minutes. Also, the juices boiled right out of my baking dish. . . be prepared!
Absolutely Fantastic! The best cobbler yet! I used fresh blueberries(3c) and sprinkled 1/2 T cornstarch over them before spreading batter. The fruit was amazing-not runny at all and everyone went nuts for the crust on top. Thank you for a great recipe!
This was wonderful. I added orange zest to the frozen berries instead of lemon. All the reviews were also so helpful. I would definitely make this again!
I have made this several times, now, and I really like it (once I made some minor changes to the recipe)! The sugar crust is what makes this recipe really special! First of all, I sometimes need to increase the amount of fruit so that there is one complete layer in the pan. I like my cobbler to have as much fruit as topping. Then I added another TBSP corn starch (as suggested by the recipe), but mixed it with the fruit instead of putting it on top. (So there is 1 TBSP corn starch mixed with the fruit and 1 TBSP corn starch mixed with the sugar on top of the crust). Then I had to bake it for the longest time mentioned, in order for the sauce to thicken around the fruit. This makes the crust rather dark, which is OK, but I may cover with foil for the last 15 minutes, for a slightly lighter crust. One optional addition which I really like was to add 1 tsp. lemon zest either to the fruit or to the crust -- it tastes good either way. (I have also made other modifications to fit my personal diet, which worked well, too -- I used whole wheat flour instead of white, reduced the sugar to 1 cup, divided in half, substituted unsalted butter for shortening, and omitted the salt. The results were satisfactory, suit my low sodium, low refined foods diet and I got complements from others to whom I served it.)
What a unique recipe! Very different process -- pouring the hot water over the entire dish. It was yummy. I used some frozen berries --- a combination of several, and it was wonderful served with vanilla ice cream. Since my husband is diabetic, I used Splenda in place of the sugar. The "sauce" in my filling was not quite as thick as I would have liked, but I think using the Splenda might be the cause. But even with the thinner sauce/juice, it was absolutely devine with the ice cream (no sugar added vanilla ice cream, of course). I hope more folks will try this recipe. It's so very good.