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 admit, I was out of butter and that created this butter free option. I love it because I can have large portions with no calorie counting guilt.
For company, you may want to make two pans, one in which you add back in the stick of butter and one without, for those watching their fat content.
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, grease the bottom and then fill the bottom of your pan with fruit (approximately 24 ounces if using frozen or canned for 9×13). 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 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.
Then add pour one can of Diet Sprite right over the top. Do not stir, but make sure you’ve covered the dry cake mix.
Bake at 350 until warmed and slightly golden (45 minutes??, but will vary with pan size)
(If you don’t mind a few extra calories, the traditional way is to substitute butter for the soda. After you fill the pan with fruit and sprinkle the cake mix on top, then cut a stick of butter into small pieces and sprinkle all over the cake mix. This will get you a crunchier topping and honestly, is yummier, but then it’s no longer fat free. )
Serve with ice cream or whip cream because it’s not necessarily going to be “pretty.”
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, but 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.
Recipe: 3 Ingredients Fruit Cobbler
- Box of yellow, white or vanilla cake mix
- 5 cups of fruit (either fresh – I fill the bottom of a 9×13, or frozen – about 24 ounces or I’ve even used cans (4 cans, drained)
- 1 stick butter or one can sprite
- Preheat oven to 375 degrees F
- Empty your choice of fruit into the bottom of one 9×13 inch pan.
- Cover fruit with the dry cake mix.
- If using soda, just slowly pour sprite or 7 up over the cake mix.
- Do not stir.
- If using butter, pour melted butter over top of cake mix.
- Bake until golden brown and fruit cooked thoroughly. 40-50 minutes