Recipe by ebbtide
Found this recipe in the Greer(SC)Now magazine and it could not be easier or tastier. I could not believe the end results. Needs to be topped with Cool Whip or ice cream for a true home run. Have since replaced sugar with 12 packets of Splenda and it tastes even better with half the guilt!
Top Review by Cindy W.
This is definitely easy, and definitely good! A wonderful profusion of blueberries, sweet but not too sweet, and a perfect accompaniment to a scoop of vanilla ice cream or whipped cream. The crust on top gets slightly crunchy, but the cake inside is moist and not overly dense. This is a winner! (The only caveat I have is if you make this cobbler with a fruit that tends to be really tart, I would up the sugar amount to 3/4 of a cup.) (Reviewed and photographed for PAC Spring 2009.)
- 4 ounces butter (one stick)
- 1 cup milk
- 1⁄2 cup sugar
- 1 cup self-rising flour
- 3 cups fresh blueberries (or any fruit you want)
Directions See How It's Made
- Pre heat oven to 375 degrees.
- Melt butter in a 9X12 baking dish while oven is pre-heating.
- Combine milk, flour(make sure it's self-rising) and sugar in mixing bowl.
- Pour this mixture over the melted butter.
- Place fruit on top.
- Bake for 30 minutes or until crust begins to brown.