Aunt Sheila's 1-Cup Easy Peach Cobbler

Blueberry/peach cobbler variant (makes the batter blueish)

Need an easy-to make potluck dessert? This one is a unique take on cobbler. You can use a cake mix, but I much prefer this rich crusty buttery take on the inimitable peach cobbler. The recipe is really easy to double or triple if you've got a large casserole dish. It's also easy to memorize the recipe.

Ingredients:

• 1 stick butter or margarine

  

  Blueberries go in before you pour it if you use them in combo

• 1 C. milk
• 1 C. sugar
• 1 C. flour
• 1 egg
• 1 tsp. baking powder
• 1tsp. vanilla
• Dash of salt
• 1/2 tsp cinnamon (optional)
• 1 qt. fruit, can or jar (peaches, cherries, blackberries, blueberries or combination thereof)

Directions:

1. Preheat oven to 350 degrees.

   

   Cover the bottom of the baking dish with melted butter.

2. Melt butter in baking pan or casserole dish.
3. In a bowl Mix milk, sugar, flour, baking powder, egg, salt and cinnamon (if desired). 
4. If you add blueberries to other fruit, add the blueberries directly to the batter. 
5. Pour batter into the casserole on top of the butter.
6. Add fruit to the batter, but do not stir it. Let the fruit float on the batter. When you bake the cobbler, the batter will rise up around the fruit and cover the fruit. The butter and the rising batter absorbs the flavor of the fruit.
7. Bake in preheated oven for 1 hour till a knife inserted in the doughy bits comes out clean and the top crust is brown and buttery.

Serving Suggestions:

Ready to go in the oven.

Serve nice and hot and bubbly around the edges. It's really good with whipped cream or ice cream. I like it with a little evaporated milk, but that's me. It's a really easy recipe and is expandable. Just double or triple the ingredients and use a larger baking dish. Not nearly as hard as a pie-crust cobbler and tastes really crisp and buttery.