Lazy Cook's Cobbler

So the other weekend I was at my mother-in-law's and I got the most amazingly simple recipe to pass along to you.  It's so easy and yet so delicious.  I've nicknamed it Lazy Cook's Cobbler.  It's one of those recipes that makes you think, "What world was I living in before this pie?" (obviously, a very deprived one.)  Most of you probably already have something like this in your repertoire somewhere but this is for the folks like myself who did not!

The recipe is a whopping 5 ingredients and you can use canned fruit or frozen berries that have been already prepared or whatever is fresh and in season.  When you make it people will not realize just how easy this was for you to whip up!  My husband calls this quickie pie a slice of childhood nostalgia because his mom made it often.

Of course, since discovering this recipe, I've seen versions of it everywhere on the internet (including a more complicated version by Ms. Paula Deen) however my mother-in-law's recipe is the simplest I've seen and is a must have for anyone who just doesn't have the energy or time for a lot of fuss (including tired pregnant ladies like myself).

Lazy Cook's Peach Cobbler (using double the fruit)

For G-ma L's Fruit Cobbler (Quickie Pie)
you'll need:

1 pint of fruit* (I like to double the amount of fruit in my version as pictured above, turns out great!)
1 cup sugar
1 stick of butter or margarine
3/4 cup milk
3/4 cup self rising flour** (if you don't have self rising flour see footnote below)

Melt the margarine in the microwave.  In a medium bowl, mix the flour, milk and sugar together.  Then add the melted butter.  Don't worry if the mixture is lumpy.  Pour the mixture into a 8x8 dish.  Arrange the fruit on top.  Bake until the batter turns golden brown, approximately 45 to 60 minutes at 350. Serve warm or at room temperature.

It takes literally 2 minutes of prep time.  I suggest you serve it with a heaping dollop of ice cream.  Enjoy!

*If using canned fruit, do not discard the juice.  After arranging the fruit in the pan, pour the juice overtop the pie.  It creates a nice simple fruit syrup that distributes evenly through the pie.  However, if doubling the amount of fruit (i.e. using two cans of fruit) I'd recommend only using the juice from one can.
 
**To convert regular flour to all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to one cup of flour. You'll only need 3/4 cups for this recipe.