I made ONE CUP COBBLER 40-50 years ago. Recently the blackberries was ready in Georgia. I still loved it just as much. I am glad it was online to verify what I remembered.

What size pan did you use?

This recipe is so easy and always so good. It's almost fail proof! I have made it using different fruit and it is always delicious. Getting ready to go make one now-my husband is going to be happy. :-)

This is such an easy recipe! I make it and serve it warm with vanilla ice cream. I usually use three cups of fresh fruit. No complaints when I serve this and it smells great while baking!

This is soooo much better if you add a tsp. of vanilla, 1/2 tsp. almond flavor and 1 egg (beat well before adding to mixture). I made a blackberry cobbler today from fresh blackberries. I also cooked my bb with a cup of sugar til sugar dissolved. Made lots of juice which made the cobbler so much better. I made a 9x13 pan so I doubled everything! Wonderful!!!

I used to make this when my children were young. Just checking in to see if I remembered it all. Just put it in the oven. Can't wait. Thanks!

This is a wonderful cobbler, easy and the best I have ever tasted. My mother made it all the time (she is now deceased) and I have ruined 2 trying to make it and just could not figure it out. Be sure you use self rising flour, I did not do it... Twice and it was chewy. I knew my mom's was not that consistency. It will make a big difference on how this cobbler turns out. I did not notice that I was using all purpose flour so didn't want anyone else to have this happen! Also adding an egg makes it even better.

1 cup cobbler is the best ever cobbler. It's the same recipe that my mother and I have ever made as far back as 50 years. Has anyone ever substituted Splenda for the sugar? I hate to ruin what is a wonderful cobbler if it doesn't work with the recipe.

Use Splenda only if you must, will not have same consistency. Will also have thinner crust.

Just wondered if anyone else has ever used apple pie filling for the 1 cup cobbler. So yummy!

My Mom uses Lucks cinnamon apples.

I used apple pie filling, half way through sprinkled cinnamon & sugar on top & served with French vanilla ice cream.. was so delish!

I use to make this when my kids were at home, it was my son's favorite. Any can of fruit will work, no draining the juice or syrup including a can of pie filling, and I always used all purpose flour because we like it chewy, you know like the edge pieces of brownies. Since we like it chewy, I make it in a 9X13 pan so there is lots of chewy topping. This makes it thin, so subject to taste. I haven't made it in years so came here to make sure I wasn't leaving something out.

Along with the 1 cup of milk can you use also a the juice from the can peaches or at least a cup? Will it not be running adding the juice liquid also?

Love this recipe! So easy. Add some vanilla its awesome. Made with fresh wild blackberries. Was great! Family devoured it.

Has anyone ever used buttermilk?

Has anyone tried pancake mix instead of flour?

I use Bisquick instead of self rising flour. I always have that on hand.

Bisquick will do.

I make this recipe using gluten free pan cake mix and buttermilk. Excellent!

I saw this recipe in a magazine years ago. I make it exactly as described except for I add 1 teaspoon of cinnamon. It doubles easily for a 9x13 pan. It is great with vanilla ice cream. I have made this with all kinds of fruit including strawberries. It is very good- my family's favorite!

This recipe is yummy with canned peaches or canned pineapple, too. It can be made with Splenda with fine results. I made a sugar-free mock mincemeat cobbler like this using Splenda, and it was very good.