With summertime in full force, fruits of all varieties beckon from those farmer’s market stands. We’ve already gone strawberry picking and cherry picking, yet I am most excited to see raspberries and blackberries start to ripen in my garden.
If I’ve made any impact on your couponing life at all, hopefully you have a few free cake mixes stockpiled in your pantry. If not, now is the time to start looking for some because this recipe will revolutionize any dessert dilemma that comes your way.
I will post my easy home made cobbler recipe as well, but this cooking “accident” is the dessert bomb!
We constantly have guests coming in and out of our house and often, I need something to serve with no warning. Not only is this dessert really frugal during fruit season, but it’s virtually fat free since I’ve taken out the stick of butter for which most cobbler recipes call. I love it because I can have large portions with no calorie counting guilt.
I know you are all going to want more clarification on this recipe, but seriously, this is all I did and it was DELICIOUS! So, is it really a “recipe?” Not really, but it’s still so good and you don’t have to think, and sometimes we all need a “recipe” like that.
Pick your pan size and fill the bottom of your pan with fruit. Since we have a large family, I use a 9×12, but that takes tons of fruit.
After strawberry picking, I had enough strawberries, but threw in a few miscellaneous blackberries and blueberries for good measure.
Since then, I’ve made this many times by mixing tons of fruit so that I had enough. I’ve mixed strawberries, cherries, pears and apples together and it was wonderful.
Sprinkle yellow or white box cake mix over the top of the fruit until it’s fully covered. (Mix it in a little if you desire, sprinkle extra after that if you want it a bit more cobblery.)
Bake at 350 until warmed and slightly golden (30 minutes??, but will vary with pan size)
(If you don’t mind a few extra calories, the traditional way is to then cut in a stick of butter drizzled over the top. This will get you a crunchier topping, but then it’s no longer fat free. )
Serve with ice cream or whip cream (optional).
I’ve experimented a lot with this difficult recipe. The first time I made it, I just wanted it for ice cream topping, so I added less cake mix (as seen in picture below.) Now, I add more cake mix to add thickness and half way through, if I think I need more, I just add more cake mix and stir it in a little. Very professional, I know, but if you already have the fruit washed, you can literally dump in the fruit, sprinkle the cake mix, and put it in the oven within one minute!! (Five minutes, if you need to pit the cherries…)
A quick and easy one minute “recipe”?? That’s my kind of convenience, with a completely home made taste. Now, all you true bakers can just chuckle with this one. I did, and then I posted it.