• 4 cups blueberries (or any other berry you like)
  • 1/2 cup sugar
  • Juice of 1 lemon
  • 1/4 teaspoon salt
  • 2 cups red velvet cake mix
  • 6 tablespoons butter, cut into cubes
  • 2 tablespoons milk
  • 1 cup almonds, sliced
Serves: 6

Preheat oven to 375°F.

In a large bowl, toss the blueberries with sugar, lemon juice and salt. Spray a 13x9” casserole dish with cooking spray. Place the berries into the casserole dish.

In a medium bowl, blend together the cake mix, butter and milk with your hands or a pastry cutter. Once it forms a crumble texture, add the almonds. Scatter the crumb topping over the blueberries.

Place the cobbler into the oven and bake for 45 minutes, until the sides are bubbling and the top is nice and brown.