Looking for a quick and supremely easy summertime dessert?
Thanks to my Aunt Sherry, who made this cobbler and shared it with me when I was visiting her and my Uncle Gerry back in the spring, here's a most excellent one!
Her delicious version used home-canned peaches, but I used fresh blackberries and store-bought canned dark cherries for equally tasty results. And, honestly, most any fruit filling will do, as that's the versatile nature of cobblers.
Easy Blackberry Cherry Cobbler
Very slightly adapted from a recipe courtesy of Sherry Hils
1 cup of water1 cup of sugar
1 cup of flour
1 stick of butter, melted
2 teaspoons baking powder
1/2 teaspoon salt (omit if using salted butter)
15 oz. can of pitted dark sweet cherries with juices - I used Oregon Fruit Products brand
6 oz. container of fresh blackberries
Whisk together all ingredients except fruit(s) and pour into an
ungreased 8"x8," 9"x9," or 7"x11" dish.
Top batter with the cherries and blackberries.
Bake at 400 degrees for 25-30 minutes until top is golden.
May be served warm or at room temperature.
Serve with ice cream or whipped cream, if desired.
This recipe is the epitome of "dump-ingredients-together-stir-throw-in-the-oven-and-eat" baking.