Pound Cake Cobbler

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READY IN: 1hr 20mins
SERVES: 6-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    frozen pound cake (such as Sara Lee)
  • 1
    cup flour
  • 34
    cup firmly packed light brown sugar
  • 12
    teaspoon salt
  • 12
    teaspoon ground cinnamon
  • 12
    cup cold butter, cut into small pieces
  • 4
    cups frozen fruit, I like mixed berries (such as any variety of berries or peaches)
  • 2
    tablespoons flour
  • 2
    tablespoons sugar
  • 6
    tablespoons heavy cream
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DIRECTIONS

  • Slice the pound cake into 1/2 in thick slices.
  • Toast in a 350 degree farenheit oven until browned.Trim the edges to square off and place them in the bottom of a 7x11 glass baking dish.
  • Combine the fruit with the 2 tablespoons of the flour and sugar.
  • Put the fruit mixture on top of the cake.
  • To make the crisp topping, combine the 1 cup flour with the brown sugar, salt, cinnamon and butter.
  • Sprinkle on top of the fruit. Drizzle with the cream.
  • Bake for 45-50 minutes, until the top is crisp.
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