Mixed Berry Cobbler


This cobbler is one of the easiest I have tried. Not only does it have a delicious sweet fruity taste with a crisp crust, but you have complete control over its calorie content. This recipe has been scaled up from the original since I will be making it for a larger number of people. It can be scaled down very easily as I will describe in the “Tips” section below.

What you’ll Need

There are 3 basic ingredients…that’s all. In this recipe I will be using a 11”x19” disposable pan. If you wish you can cut the recipe in half and use a 9”x9” pan. 

  • 1 - 48oz package of frozen mixed fruit (Berries)
  • 2 - Cans of fruit pie filling (Cherry, Blueberry etc)
  • 2 - 12oz cans of clear diet soda (sprite, 7-up etc)
  • 2 - Box’s of Classic Yellow Cake Mix - Don’t use the ones with Pudding Mix in it (usually labeled “Moist” or "Extra Moist”

How it’s done

Start by spraying the inside of the pan with cooking spray and preheat the oven to 375F. 

  • Layer the frozen berries evenly in the bottom of the pan and spoon the canned pie filling evenly on top.
  • Open both packages of cake mix and spread evenly over the berry mixture. Use a fork to flatten any clumps in the cake mix. 
  • SLOWLY pour the two cans of clear soda over the cake mix, trying to moisten as much of the mix as possible.  It will immediately begin to fizz…don’t worry, this is normal. 
  • DO NOT MIX ANYTHING TOGETHER. 
  • Bake uncovered in a 375F oven for about an hour and a half. The top should begin to brown after about an hour. Continue to cook until the top is nicely browned. Allow to cool some before serving.

Tips

  • Any clear soda (soft drink, pop, soda pop…depending on what part of the country your from) will do. 
  • After baking you may notice some areas where the mix is still powdery. That’s o.k., it will continue to absorb some of the moisture from the berries even after baking. Any dry areas left will simply add a sweet flavor profile when served.
  • The cooking time is merely a guide. It is done when it achieves a light golden brown color.  
  • If you can’t get classic yellow cake mix you can use white or vanilla cake mix. Just don’t use a “Moist” mix which contains pudding mix in it. 
  • The recipe can easily be scaled in half with a standard 9x13 baking dish, 1 can of soda, 1 box of cake mix, 1 can of pie filling and about 24oz frozen fruit. 
  • If you wish to reduce the calories, simply remove the can of pie filling. 



                                                                                                                  

© Jeffrey Hull 2017