Reviewed: Apr. 21, 2012

LOVE this! I make it quite often, and everyone loves it! As other have mentioned, it is more cake-like, and does tend to take longer to fully cook (usually right at an hour). I also add a bit of vanilla and cinnamon, and have used various fruits (blackberries, blurberries, strawberries, peaches, etc) but I don't fold them in. I put some (about 1/3) on the bottom of the pan, pour batter on top, the top with remaining fruit, allowing them to settle while baking.

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Reviewer:

Tara B.

Cooking Level: Expert

Reviewed: Apr. 7, 2012

I USED HALF THE BATTER AND ALL OF THE FRUIT. IT WAS SENSATIONAL!

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Reviewer:

JEY76

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Cooking Level: Expert

Reviewed: Jan. 3, 2012

Excellent with fresh cranberries. Moist the next day. Serve with ice cream. Only used 3/4 cup sugar and sweetness was just right. Will try with blueberries next time.

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Reviewer:

rdcory

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Oct. 27, 2011

This was very tasty and easy to make. I suggest adding a warm fruit topping or sauce when serving. Will also go great with ice cream.

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Reviewer:

L. Rakic

Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

Living In: Chicago, Illinois, USA

Reviewed: Aug. 28, 2011

I love this. My best combo was fresh cherries and blueberries. I have had no issues with it being undercooked as others have and when I make it I add a bit more milk to make it easier to fold in the delicate berries. It comes out moist and irresistible.

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Reviewer:

missy658

Cooking Level: Intermediate

Home Town: Hammondsport, New York, USA

Living In: Victor, New York, USA

Reviewed: Aug. 2, 2011

This came out to 'cake like' to me. I had a feeling it might so I added an extra 3/4 cup blueberries but it still did. Disappointed :(

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Reviewer:

HollyAnn

Reviewed: Jul. 8, 2011

This turned out great! I actually read the last part of the directions wrong and didn't fold in the raspberries in I just spooned the batter on top of the raspberries, it still turned out wonderful!

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Reviewer:

eyetalianangel

Reviewed: Jul. 4, 2011

So what... it's a cake and not a cobbler. Mine turned out awesome and the family wants more. I used 2/3 C. each: blackberry/raspberry/blueberry. And midway through preparation I realized I didn't have any milk. I substituted a vanilla muscle milk powder mix instead and it worked great! VERY YUMMY! Especially with whip.

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Reviewer:

Thor61

Reviewed: Jun. 13, 2011

My 4 year old daughter and I made this yesterday. This is more of a berry cake, than a cobbler, however it is very good.The cake was super moist. We used a deep dish pie plate to bake it in. The only thing I will change next time is the type of berries. We used raspberries and the seeds were a pain. My husband (a chef) reccomended that, to use raspberries, to strain the seeds from the berries and put the puree in the cake. Not quite sure how that will work, but I guess you could make it a "marble" type cake. Either way, this was a super easy recipe, great to make with kids (the only way my daughter ate raspberries), and is an excellent summer dessert.

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Reviewer:

thingey

Reviewed: Apr. 16, 2011

Not a cobbler! I knew this going into the recipe since I read most of the reviews. Make this into a berry coffee cake or muffin and you will not be disappointed. I sure was not. I added about three cups of fresh strawberries. This is really good!

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