Blackberry Cobbler or Dump Cake

Elliott went out back beside the field and picked me blackberries. He came back saying, "Mama it's blackberry heaven back there. There's blackberries all down the side of the field... They are just all red!" Looks like lots of blackberry recipes in my future! :-)

Filling:
4 cups Fresh Blackberries
sugar, to taste


Topping:
Yellow cake mix
1 stick butter or margarine

Preheat oven to 350 degrees. Spray a 9X9 pan with vegetable oil. Combine the blackberries and sugar in a large bowl. Mix well. Pour in greased pan.
Sprinkle the cake mix evenly over the blackberries… get it nice and level. Melt the butter and pour over the cake mix, making sure to cover the entire cake mix. (You made need a little more butter. Cover it, but don’t drowned it.) Sprinkle it with a little sugar.
Bake 25-35 minutes or until the top is golden brown.

Best served warm with a big scoop

of vanilla ice cream!

Best Ever Peach Cobbler

5 cups peeled, pitted, thinly sliced peaches*
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 cup water or juice reserved from peaches
1 tablespoon butter, cut in small pieces

Topping:
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoons baking powder
1 large eggs
2 tablespoons butter, melted

*Substitute frozen thawed peaches or 2 large cans (1 pound, 13 ounces each) drained sliced peaches for the fresh sliced peaches. If using canned peaches, reserve 1/4 cup of the syrup to use in place of the water.

Lightly butter or spray an 8-inch square baking dish. Heat oven to 375°.

Combine the sliced peaches with the 1/3 cup sugar, 2 tablespoons flour, flavorings, cinnamon, and water. Blend ingredients and pour into the prepared baking dish. Dot with the 1 tablespoon of butter, cut in pieces.

Combine topping ingredients and stir until well blended. Spoon evenly over the peaches, spread gently to cover as much as possible, and bake the cobbler for 30 to 40 minutes, until topping is golden.

Peach Cobbler

Filling:

2 – 29oz cans sliced peaches
¼ cup juice from peaches
1/3 cup sugar
2 T all purpose flour
1 t vanilla
¾ t cinnamon
1 T butter, cut into small pieces

Topping:
Yellow cake mix
2 sticks butter or margarine

Preheat oven to 350 degrees. Spray a 9X13 pan with vegetable oil. Combine the filling ingredients in a large bowl. Mix well. Pour in greased pan and level the peach mixture out.
Sprinkle the cake mix evenly over the peach mixture… get it nice and level. Melt the butter and pour over the cake mix, making sure to cover the entire cake mix. (You made need a little more butter. Cover it, but don’t drowned it.) Sprinkle it with a little sugar and cinnamon.
Bake 25-35 minutes or until the top is golden brown.