Let’s talk about this “Cobbler” for a sec. First of all, it’s delicious. It’s modified from an America’s Test Kitchen / Cooks Country recipe, which described it as a “cobbler”. So, in my mind cobblers have the fruit on the bottom, no bottom crust and then a top crust of crumble, biscuit dough or a batter. So, it’s not really a cobbler. It’s also not really a pie, which would have at minimum a bottom crust and this has a bottom batter. I don’t really know what to call it, except yummy.
I also don’t really know when to eat it. It would be a great afternoon tea or coffee thing. It would be a great dessert thing with some ice cream and it would even make a fantastic breakfast casserole with maple syrup. So, I guess that is up to you. It comes together in a flash with mostly pantry ingredients: sweetened condensed milk, milk, butter, flour, baking power, salt and a touch of vanilla for the base. I used mixed berries, but you could also use just one berry type, or cherries or even chopped up peaches. Frozen berries / fruit work great here (bake 10 minutes or so longer) and best of all, it isn’t overly sweet.
Perhaps one of the easiest and quickest recipes I have done in a long time. I had it ready to go before the oven had even preheated.
Ingredients
1 (14-ounce) can sweetened condensed milk
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
8 tablespoons (1 stick) unsalted butter, melted
1 teaspoon vanilla
2 cups fresh or frozen berries (I used blueberries, raspberries and blackberries)
1/4 cup raw sugar
Directions
Heat oven to 350F. Grease 13 x 9-inch* baking dish.
Whisk condensed milk, flour, baking powder, salt, milk, melted butter and vanilla together in bowl. Pour batter into prepared baking dish. Sprinkle berries and sugar evenly over surface.
Bake until deep golden brown and toothpick inserted in center comes out clean, about 35 minutes (40 if using frozen berries). Transfer cobbler to wire rack; let cool for 10 minutes. Serve warm, with ice cream is great!
Notes: You can also use strawberries or currants. For fruit, you could use cherries (halved) or peaches (cut to 1/2 inch pieces). This recipe is designed for a 13×9 inch pan. I wanted to use one of my casserole pans instead of a larger baking pan, so I split the recipe to two pans: a 9×6 casserole dish and a 5 inch round deep ramakin. I cut the baking time to 30 minutes and it worked out great.
