Beach Cobbler

This recipe was named such for two reasons: I learned the recipe from a friend’s mama during an annual beach trip, and we make this evey year while at the beach (ok, and throughout the year too!). If you like a flaky, crispy cobbler, this is not from you. This is a softer, cake-like consistency and I think the peach comes out the best, but a peach raspberry combo is nice too. What’s nice is when you are at the beach, you don’t want to fuss with cooking and this is definitely no-fuss.

• 1 stick of butter


• Approximately 4 cups of fruit (fresh is best, but can used canned too)


• 1 cup of organic turbinado sugar


• 1 cup of milk


• 1 cup of SELF-RISING flour


• 1/2- 1 tsp. of almond extract (based on preference)


• Vanilla ice cream

Set oven to 350* F and while heating, place 9×13 baking dish with butter in the oven, so the butter will melt while pre-heating. While melting, mix the sugar, flour, and milk together- set aside. Once butter is melted, CAREFULLY spread fruit into pan, careful not to splatter the hot butter. Stir batter, then pour over the fruit. Place dish back in over and bake approximately 45 minutes, until golden. Serve with a dollop of ice cream.

Please note we’ve made this with strawberries (results not so good), blueberries (yum), peaches, raspberries, peach/raspberry combo, and blackberries (too seedy).