Made this last night for the boys (husband & 5 & 7 year olds) and today it’s gone! Thank God because I’m dieting. Well doing low carbs. Well adopting healthier eating habits. Y’all feel my pain? Just because I can’t eat it doesn’t mean my boys shouldn’t enjoy a sweet or two. Plus I’ve been on a dessert kick lately maybe it’s because I can’t have them because we always want what we can’t have. This is one is so easy and it NEVER disappoints.

*Make sure you use self-rising flour. All-purpose flour is just not the same. The self-rising flour gives it the fluffy bread texture that makes this cobbler so good. Think angel food cake meets bread pudding. That is it’s texture.

*Make sure you use an iron skillet. Melting the butter on the stove top in the skillet first kinda fries the batter a bit before you put it in the oven. So it’s crunchy on top and on the bottom when it’s done. Oh Lord I’m drooling right now because I’m a BIG TIME texture eater.

Try it and let me know what you think!

Easy Breezy any kind of Cobbler

1 stick butter

1 cup sugar

1 cup whole milk

1 cup self-rising flour

1 1/2 cans apple (or any kind of pie filling)

 Directions: Mix flour and sugar until well-blended. Pour in 1 cup cold milk and mix to make batter.

Heat cast  iron skillet on medium high, then melt butter.

Pour batter into cast-iron skillet.

Pour blackberries and juice into middle of pan; do not stir.

Bake for 40 minutes at 425 degrees.

Serve with a scope of vanilla ice cream to cut the sweetness and I add caramel sauce and walnuts as toppings (not that you need any). Keep in mind you can substitute the Apple pie filling for any fruit filling you would like (blackberry, blueberry, cherry). This is such an easy but impressive dessert. One of my family’s favorites!