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• 6 cups of fruit of your choice
• 2 eggs
• milk or cream
• butter
• vegetable oil
  
  

In addition, you are going to need:

• a 9"x13" baking pan - I use aluminum pans for the cobblers I give away and pretty ceramic ones for the ones I serve to guests
• a medium bowl and a fork for mixing the dough
• a liquid measuring cup
• a measuring spoon - 1 tablespoon

Preheat the oven to 350 degrees Fahrenheit

Prepare the fruit:

• Wash berries
• Peel any fruit that requires it (i.e. peaches, apples, pears)
• Remove stones or pits from fruits that require it (i.e. cherries, peaches, plums)
• Slice any fruit that requires it into uniform 1/4" slices (i.e. most fruits except berries)
• Chop any firm frits into smaller pieces

Measure the ingredients:

• 6 cups of prepared fruit
• 4 tablespoons of butter
• 6 tablespoons of milk or cream (make mine with heavy cream)
• 2 eggs
• 2/3 cup of vegetable oil

Place the prepared fruit evenly into the baking pan

Take Pouch #1 from the kit, give it a little shake, then distribute the contents evenly over the fruit in the pan

Cut up the butter into small pieces and dot it evenly over the fruit

Pour the contents of Pouch #2 in the mixing bowl

Add the liquids milk, oil, and eggs (I like to whisk these together before I add them, but it is not required)-

Mix with a fork until just combined (IMPORTANT- DO NOT OVERMIX OR USE AN ELECTRIC MIXER - if you do, the cobbler will look more like a cake and be very flat)

The mixture should be fairly thick, as in the photo below (not dry)

With clean hands, drop globs of the dough over the berries.  Stretch it a bit to get good coverage, but you want spaces where the fruit is exposed, so don't spread it like frosting.  It should look rough and uneven.

Pop it into the oven and set the timer for 30 minutes.  Adjust the time if your oven runs hot or cooler.  Once the timer goes off, check to see if the top is golden brown and the fruit base is bubbly.  If not, bake it in 5-minute increments until it is both, golden brown and bubbly.

• NOTE:  Some fruit takes longer than others to cook down.  If the top is already the color want but the fruit isn't bubbly, jut place a piece of foil over te top and continue to bake until it is done.

Remove the cobbler from the oven and let it sit a bit before serving.  It can be served warm, cold or at room temperature.  ENJOY!

TROUBLE SHOOTING:

• If the dough seems a bit runny, you have probably added too much liquid.  Just add a couple of tablespoons of flour to thicken it up a bit.
• If the dough seems too dry, just add a bit of milk or cream until it is the right consistency.
• UNCOOKED dough is UNSAFE!  Be sure to bake until it is golden brown on top.
• If the biscuit topping comes out flat and smooth, you may have done several things such as spend the dough with a knife or spatula instead of piecing it with your hands or overworked the dough when mixing - either by using an electric mixer or just stirring it too much.

SUGGESTIONS FOR FRUITS:

Blueberries are so easy and my favorite, but certainly not the only fruit to make with this kit.  If you can imagine pairing a fruit with cinnamon and sugar, it's a good one to try with the kit.

Don't think the kit is only good for summer.  I have been successful with frozen fruits, fall and spring seasonal flavors.

Get creative and mix it up a bit:

• Blueberry / Peach
• Plum / Pear
• Cherries / Blueberries / Raspberries
• Apples / Cranberries (great for the holidays)

If using a harder fruit such as apples, pears, peaches, or cherries, cut them up into small chunks or thin slices so they are cooked by the time the topping is browned.

SUGGESTIONS FOR FINISHING:

I like to sprinkle a layer of coarse sugar over the biscuit batter before baking.  It makes it sparkle a bit and gives it a slight crunch that is so satisfying.

A confectioner's sugar drizzle is always delightful.  I try to flavor it with something complimentary to the fruit I am using:  lemon juice with blueberries, almond extract with cherries, vanilla extract with, well, anything!

• To make the drizzle, just pour about three cups of confectioner's sugar into a bowl.  Add a teaspoon of extract, and a few tablespoons of water.  Mix it up until smooth.  Add water, a little at a time, until you have a thick, but drippy consistency.  Add more extract to adjust the flavor if needed.
• If you want to make lemon drizzle, fresh squeezed lemon juice is absolutely the best.  Just add the juice to the sugar until you have the consistency you want.  No water is needed.  You can do this with an citrus juice you like
  

SERVING SUGGESTIONS:

• Fruit cobbler is great warm, cold, or room temperature.  After removing it from the oven, let it rest for a bit to thicken up the filling.  Keep in mind that it is not cake and can be a little messy when you serve it from the pan.  No worries though...scoop up that juicy goodness and put it on the plate or over the biscuit.
• Depending on your own taste, homemade whipped cream or store bought is always a nice addition to this dessert.
• My favorite serving companion...ICE CREAM!  Choose a flavor that will complement it such as vanilla or cinnamon.