The truth is – I am a busy mom.
I try to make dinners that take less than 30-minutes start to finish and have as few ingredients as possible. “But what about dessert?” my family asks me....

I originally got this recipe from a good friend of mine (with four children) and never looked back after I learned about it. I make this dessert for friends, family, potlucks, birthdays (my dad seriously asked for it for his birthday), and just to use up those blackberries we grow in the garden.

The cool thing about this recipe is that you ~almost~ can't mess it up (other than burning it by leaving it in the oven too long.) I wouldn't call that "science" but there is a science to having a quick and easy dessert that is still delicious and everyone loves.
(OK - Maybe everyone I know loves it!)

Also, I have experimented with both fresh fruit, canned fruit, and a mixture of our fresh backyard blackberries with frozen fruit. The recipe still stays the same with whatever combo of fresh, canned, or frozen fruit I add to the dish.

Please enjoy and make sure you wash your hands!
(Feel free to post pictures on comments please!)

***~~~Thank you to everyone who Pins this, tweets it and finds it on Google. This Instructable is my most viewed and it was never featured! Thank you, thank you, thank you!~~~***

Step 1: Ingredients, Mix & Bake

• One box of yellow cake mix – Betty Crocker Yellow Cake Mix is pictured
• 4-cups (or so) of berries of your choice – I use a frozen berry blend of blueberries, strawberries and blackberries
• One stick of unsalted butter (equal to 1/2-cup of unsalted butter, and I prefer the stick kind)

You will also need a 13 x 9 baking pan and (maybe) a measuring cup.

For a glass pan as shown in the photos, preheat the oven to 350-degrees. For a metal pan, use the back of the cake box to determine how hot it should be.

Place the 4-cups of berries in the bottom of the pan.
(You can also just cover the bottom of the pan with the berries, and not even worry about measuring it really!)

Microwave the butter (in a microwave safe dish) for 20-sec on high. Note that not all the butter may melt.

Using your clean hands, pour the cake mix on top of the butter and mix thoroughly.
I have my kids do that part.

The cake mix may seem crumbly and not really moist. That’s OK. That’s how it’s supposed to be.

Pour the cake mixture on top of the berries in the pan.

Place the dish in the oven (middle rack) and bake for at least 28-minutes or until lightly browned on top.

Let the cobbler cool for at least 5-minutes before serving.
Enjoy!