Upside Down

I’ve decided to share a simple, tried-and-true recipe with you for this week’s study of the letter “U” at Miss Jenny’s Alphabe-Thursday.

Don’t be alarmed that the fruit for this cobbler starts out on top of the batter. It will sink to the bottom as the cobbler bakes and the batter will be a nice golden brown by time the dessert is finished baking. Enjoy!

Upside Down Fruit Cobbler
4 tablespoons margarine
1 cup sugar
1 cup flour
1 teaspoon baking powder
3/4 cup skim milk
dash salt
1 can apple pie filling (or other fruit filling of your choice)

Melt margarine in an 8-inch square baking pan. Mix sugar, flour, baking powder, milk, and salt in a medium bowl. Pour batter over hot butter. Pour pie filling over batter mixture. Bake 45 to 60 minutes at 350 degrees F until crust is golden brown.

As a bonus, I’m also including a fresh-fruit version of the same sort of recipe in case anyone has end of season fruit to use up. I can’t vouch for this one because I don’t recall ever making it, but the recipe is so similar to the pie filling version above that I’m sure it would be great.

Mixed Berry Cobbler
1 cup fresh raspberries
1 cup fresh blueberries/blackberries
2 cups sliced fresh strawberries
½ cup coarsely chopped walnuts (optional)
1 1/3 cups sugar, divided
1 cup flour
1 teaspoon baking powder
1 cup milk
½ cup butter or margarine

Preheat oven to 375 degrees F. In a medium bowl, combine 4 cups of berries (and nuts, if you are using them) and ½ cup sugar; mix gently and set aside. Combine flour, remaining sugar and baking powder in a separate bowl. Add milk, beating until smooth, about 2 minutes. Melt butter and pour into a 9 x 9″ baking dish. Spoon batter evenly over bottom of baking dish. Spoon berries over batter; do not stir. Bake 20 minutes or until golden brown. Serve cobbler warm or at room temperature.

20 thoughts on “Upside Down

  1. I love recipes that ‘make’ themselves!

    This sounds delicious! I bet it would be great with any fruit at all…I have some frozen blackberries from our bushes. I will give it a try with those!

    Thanks for a delicious sounding link this week.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: