Reviewed: Jan. 31, 2011

This is an incredibly easy yet completely satisfying burst of berries in every bite! I highly recommend it!

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Reviewed: Dec. 13, 2010

Although it wasn't textured quite like the kind of cobbler I was thinking, it is still a very good-tasting recipe. I put a frozen berry blend I had into it and used a 8 x 8 pan and had to cook it a bit longer, but I would definitely make it again because it took no time to prepare and already had all the ingredients! The boyfriend loved it.

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Joanna

Reviewed: Sep. 16, 2010

Loved it! I made it with one bag of Europes best mixed berries instead of the 2 cups of raspberries. I also put about half a cup of the berries right on top before going in the oven. It was really good, but could have used a bit more berries. Next time I will use one and a half bags.

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Liz Clemis

Reviewed: Jul. 14, 2010

Tasted pretty good, but goes even better with warm custard! I followed the recipe closely, except I subbed in half blueberries and half strawberries...the strawberries really made the cake!

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MummyJacks

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Cochrane, Alberta, Canada

Reviewed: Jun. 21, 2010

I made a few changes; Used more milk (skim). Just enough to make it easier to fold in the berries. I used blackberries, blueberries and raspberries. Subsituted Splenda for the sugar and used egg whites. Was very good, lower calories and fat. Will be making it again!

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smwboxer

Reviewed: May 25, 2010

I read the reviews and because I wanted as close to a real cobbler I changed the recipe a bit. I mixed my partially thawed berries with a little flour and sugar. I then poured these in the bottom of my baking dish and spread the batter on top. I then added pecans. Baked for 50 min. It was very good and I will probably make it again.

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Erin

Reviewed: Nov. 22, 2009

Tasty dessert! Definitely not a cobbler, but delicious all the same. I had to cook this dessert for 40 minutes, instead of the time mentioned in the recipe. I would make it again, but instead of folding in the berries, I would top the berries with a thin layer of the batter.

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Marisol

Reviewed: Nov. 20, 2009

This was good, however like others have stated this is Not a Cobbler!!!!! Definitely more like a muffin! But if you are looking for a good berry muffin rerecipe then I'd give this 3 or 4 stars.

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A.Gardner

Reviewed: Aug. 16, 2009

I had fresh picked raspberries that I had to use and came upon this recipe. It turned out wonderful. It is not a cobbler however. More like a big muffin (next time I will make muffins out of it). I accidentally had the oven at about 370, used a round nine inch glass pie pan, and only had to cook for 35 minutes..... Maybe that is the secret to cooking all the way through and not taking add'l time. Another note - I particulary like this because it is not overly sweet :)

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Lorrie

Reviewed: Jul. 22, 2009

I didn't care for it (after taste), but my hubby thought it was good because it was a heavy cake. We didn't have raspberries so I used blueberries & peaches as others have suggested. I think there are better cobbler recipes on this site & don't know if I'd make again or not.

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