The original recipe didn't work as well as I thought, so I tweaked it slightly with great results! The recipe says to put frozen fruit on the bottom of a baking dish and sprinkle boxed cake mix and diet lemon/lime soda on top. Then bake! Well, you really need to stir the cake mix with the soda in a separate bowl first, then pour it on top of the frozen fruit
because if you don't, the cake mix stays powdery on top of the finished cobbler!
My sister tried this recipe and used berry flavored seltzer instead of lemon/lime soda! She said it was so much better with the seltzer because it wasn't overly sweet! So on my second try I did the same thing and I agree...it was just sweet enough!
So with these minor adjustments this is a VERY good and VERY easy cobbler! I will always keep these 3 ingredients in my house in case unexpected guests drop by...or in case I get a cobbler craving!
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| 3 Ingredient Cobbler INGREDIENTS: 20-24 ozs.. frozen fruit of your choice - I used blueberries. 1 boxed white cake mix 12 ozs. seltzer (carbonated water) - I used berry flavored, but use what you like, even plain seltzer. DIRECTIONS: Preheat oven to 350 degrees. Place frozen fruit evenly in the bottom of a 9x13 baking pan. In a medium sized bowl, lightly mix together the cake mix and seltzer. Pour over the frozen fruit and bake uncovered on center rack for about 55-60 minutes or until golden brown. Serve warm. Goes great with a scoop of ice cream on top. Serves 9-12 people UPDATE June 24, 2013 A commenter named Angelia Huntley was kind enough to post this... Well mine just came out of the oven I used fresh blueberries and Sparling Blackberry Raspberry flavor Seltzer water. The berries burst with goey flavor and the cake light and delicious. This is a keeper cant wait to try with canned peaches. put the berries in botton of my glass pan mixed the seltzer and white cake mix topped the berries with the cake mix and baked for about 35 40 min um um good So for everyone who asked if this can be made with fresh fruit instead of frozen, the answer is a big YES! Thank you Angelia Huntley! |
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