Bree is my mom’s bestie. They’ve been friends for over 30 years. The crazy thing is…the older I get, the more Bree becomes one of my friends and not just “my mom’s friend”. I love her dearly. When I started thinking up this blog, the second recipe I thought of was this one. (The first was clearly Rachel New’s Original Bundt Cake, duh!). This fruit cobbler is so quick, so easy, and so stinkin’ versatile. Bree uses frozen raspberries and peaches but you could substitute ANY frozen fruit (blueberries, strawberries, apples, pears, blackberries…etc.), or you can use pie filling (apple pie, cherry pie, peach pie…whatever you see). PLUS, you can swap out your cake mixes a million ways (maybe try a chocolate cake mix with frozen strawberries and then you’ll have this delicious chocolate-strawberry cobbler or use a strawberry cake mix with frozen blackberries because that would be delish too). You see how easy this is?! It’s crazy simple and crazy good. Bake you up some fruit crisp, settle in under a blanket, turn on your favorite TV show and enjoy…life is just so sweet.
2 packages frozen peaches
1 package frozen raspberries
1 white cake mix
1/4 cup golden raisins (you can totally leave these out…Bree will never know!)
1/2 cup brown sugar
1 stick butter, melted
Ice cream, optional
Preheat oven to 350 degrees.
In a 9×13 baking dish, layer 1 package peaches, package raspberries, sprinkle over one box of cake mix, layer on the second package of peaches, sprinkle raisins on top, sprinkle brown sugar over and drizzle with butter.
Bake uncovered 55-60 minutes. Serve immediately with a scoop of vanilla ice cream.
Thank you Bree. Love you!