More like a French clafoutis than a cobbler, this recipe came from New Orleans city cook Karin Giger who loves its rich flavor and describes it as "the simplest cobbler in the world." The quickly made batter surrounds fresh fruit -- ideally seasonal sour cherries or a mix of raspberries, blueberries and blackberries -- giving them a sweet, buttery surrounding.
Don't use a baking dish that's too large because the entire cobbler will become too thin. An 8-inch square Pyrex or 6 by 9-inch ceramic baking dish is perfect.
Serves 8
1/2 cup (1 stick) unsalted butter
1 cup Bisquick
1 cup sugar
1 cup whole milk
4 cup fresh fruit such as mixed berries, pitted sour cherries, or pieces of ripe peaches or plums
- Pre-heat the oven to 350ยบ F.
- Melt the butter in an oven-proof Pyrex or ceramic baking dish that's about 8-inches square.
- In a separate bowl combine the Bisquick, sugar and milk so that it forms a batter. It will be a very liquid and easy to pour.
- Pour the batter into the pan, over the butter. It will remain separated, with the butter floating on top.
- Scatter the fresh fruit over the batter so that it is in a single layer across the pan.
- Bake for 35 to 40 minutes, until the topping browns and a knife dipped into the cobbler comes out clean.
Serve warm with cream or vanilla ice cream.
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