FRUIT COBBLER

Not really fruit season, but cobbler tastes so good warm with a scoop of ice cream! Sounds good to me on a cold winter's night--even though here in AZ it has been 81 for the last few days. Last week the high was only 45.  Go figure--Arizona!!

I titled this Fruit Cobbler because you can use any or a combination of fruit.  I am somewhat of a cobbler "snob" and don't particularly like the cobbler made with cake mix.  I got this recipe from a friend (same friend I got Maori Bread from--thanks Marti) and it has been my favorite since. My personal favorite (the top photo) is a combination of blueberries and raspberries.  You can use either canned fruit or fresh.  Just be sure if you use canned, you use the kind that is in its own juice.  Otherwise, it's too sweet.  I have used frozen fruit as well.  Just let it thaw and drain a little of the juice off if it seems to be too much liquid.  If I use plain, fresh blueberries, there is no liquid at all and it is fine.

      

Filling:

 6-8 cups cut up fruit (if using canned fruit such as peaches, use the kind in its own juice and DRAIN THOROUGHLY)**

1/4 C Flour

1/3 C sugar

1 t. lemon juice

 Stir fruit and flour, sugar and lemon juice together well.  Place in a greased 9x13 dish. 

Topping:

1/4 C sugar

1 stick butter - softened

1/3 C packed brown sugar

1 1/3 C flour

 Mix flour and sugars together then blend in butter. Mix w/ fork and crumble over blueberry mix. Bake at 350 for 30 min.

**If using fresh blueberries I leave out the lemon juice.