It’s summer and for this fat old Michigan girl, that means fresh fruit and lots of it.

So for desserts I have been making fruity dishes.

First I made a very simple blueberry cobbler.

Very good – and you can’t get much simpler than cooking with Bisquick.

6 T butter, melted

1 ¼ C Bisquick

½ C sugar

2/3 C milk

3 C fresh blueberries

Preheat 350 º;

Pour melted butter into 8×8 or 9×9 square baking dish.

In medium bowl, whisk together Bisquick, sugar, and milk.  Pour over melted butter.

Sprinkle blueberries evenly over Bisquick.  Bake 42-47 minutes, or until golden brown.  Serve warm


What I especially liked, it doesn’t make a lifetime supply – it’s an 8×8 or 9×9 pan’s worth (I did the 9×9), although, I confess I probably overdid it with the blueberries.  It was a lot more blueberry than cobbler – and I have absolutely no problem with that.

This week, we’re having a peach cobbler dump cake.

2 (15 oz ea) cans sliced peaches in syrup

2 T brown sugar

1 t cinnamon

1 box yellow cake mix

¾ C sliced almonds

½ C cold butter

Preheat 350 º;  grease 13×9 baking dish

Pour 1 can of peaches into baking dish.  Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon.  Sprinkle with cake mix and almonds.

Cut butter into very thin slices; arrange over top, spacing evenly.  Bake until golden brown and fruit is bubbly 35-40 minutes.  Serve warm.


This doesn’t use fresh peaches, which is a drawback – except it means I didn’t have to make it up before the peaches went bad; which is a concern for us because when there’s just two of you, it takes awhile to get through what you previously made (or sometimes, my fat old lady’s ass is just too lazy to make something new).  This is okay.  It’s tasty, but it’s not amazing.  So I’m going to have to look for some fresh peach recipes and see if that works out better.

Once we’re done with the peach cobbler dump cake, I have a recipe for a raspberry cake I want to try out.  It calls for “frozen sweetened raspberries”.  Guess what you can’t find at the supermarket?  Frozen sweetened raspberries.  Yup, you can only find unsweetened raspberries.  But I figure, I can thaw them and add some sugar and mush them a bit and I’ll be good to go.  Also, again, not fresh raspberries, but I knew I wouldn’t be making this immediately, so frozen is fine (and if I like the recipe, next time I’ll just use fresh).  I’ll post that recipe once I try it and find out if it’s any good.

So I hope you are able to enjoy some of the fruits of the summer season while they are around!


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