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March 21, 2013
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Anne Creighton Blodgett: Mom-friendly fruit cobbler

I wish I could say this recipe has been handed down from generation to generation in my family, but instead it’s one I learned working in a kitchen during my college days.

I even entered it in a dessert competition once and took second place. The best part is it’s quick and dirty – there’s really no need for measuring or precision.

It is perfect for busy moms in need of a dessert on the fly.

Fruit cobbler

What you need:


Frozen biscuit dough

Fruit of any kind (raspberries and blueberries are my favorite)

Brown sugar

Lemon juice

What you do:

Preheat oven to 400 degrees.

Generously grease the bottom of a glass casserole dish with butter.

Place six to eight mildly defrosted biscuits in the bottom of the dish, one-layer deep. You can cut the biscuits in half or quarters to fit, if need be.

Add desired fruit, filling in the gaps between the biscuits and slightly covering the biscuits themselves.

Lightly spray lemon juice over the top (about 3 tablespoons worth).

Generously sprinkle brown sugar over the top.

Bake for 20-22 minutes, or until biscuits are golden brown and not doughy to the touch

Serve warm with vanilla ice cream (optional) and enjoy!


But really, eating it without a giant scoop of vanilla ice cream is NOT optional in my house. It’s required.

Anne Creighton Blodgett is married with a son and a stepson. Read her Thursdays on Douglas County Moms. Also check out her personal blog here.

The best part is it’s quick and dirty – there’s really no need for measuring or precision.

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The News-Review Updated Nov 18, 2013 07:31PM Published Mar 29, 2013 08:42AM Copyright 2013 The News-Review. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.