Cobbler

It's that time of year. All kinds of fruits coming in. Try this easy cobbler. It's a Betty Crocker contest winner and you can switch up the fruits - not all will be ideal, but the flavor will still be there. I made it with blackberries and with young rhubarb! I have no idea why the original recipe says blueberries won't work, but knowing me, I'm probably gonna try it out anyway because I love the texture of the crust that forms. This is down home food!

In medium bowl, stir together
2 1/2 cups fresh or frozen (thawed and drained) blackberries or fruit on hand and
1 cup sugar

Let stand about 20 minutes or until fruit syrup forms or not, in the instance of rhubarb. Heat oven to 375°F.

In large bowl, stir together:
1 cup Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Stir in:
1 cup milk
1/2 cup butter, melted
until blended.

Spread in ungreased 8-inch square pan. Spoon blackberry/fruit mixture over batter.
Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream, whipped cream or ice cream.

Makes 8 servings