Desserts have always been one of my favorite things—probably a little too favorite, if I’m honest. I could easily polish off an entire cobbler by myself. I don’t, though—I’ve been trying to make healthier choices lately. But every now and then, I treat myself. I usually pay for it later, but honestly, it’s totally worth it.

I grew up in Georgia, as I’ve mentioned here and on social media before. Peaches are a big deal there, especially in season when they’re everywhere. And cobbler—no matter what fruit you use—is pretty much a staple. I mean, it’s fruit baked into something like a sweet, soft cake. What’s not to love?

I’ve looked up plenty of cobbler recipes over the years, but most are overly complicated and use a long list of ingredients. Personally, I prefer to keep things simple. In my opinion, less is more—especially in the kitchen. So today, I want to share a family recipe that’s been passed down for generations—from my great-grandmother, to my grandmother, to my mom, and now to me.

It’s simple, forgiving, and incredibly delicious. Best of all, it’s versatile—just about any fruit you’d use in a cobbler will work. I know for sure that peach and raspberry are amazing with this, but don’t be afraid to experiment.

So, let’s get into it:

Ingredients:

• 1 stick of butter
• 1 cup self-rising flour
• 1 cup sugar
• 1 cup milk
• Fruit of your choice

Instructions:

1. In a bowl, combine the flour, sugar, and milk until smooth. It should have a cake batter like consistency.
2. Melt the butter and pour it into the bottom of an 8×8 or 11×8 baking dish.
3. Spread your fruit evenly over the melted butter.
4. Pour the batter over the fruit—do not stir.
5. Bake at 350°F for about 30 minutes, or until the top is golden brown.
6. Let it cool a bit
7. Top with vanilla ice cream (optional)
   

Simple, cozy, and guaranteed to satisfy. Let me know if you try it—and definitely tell me what fruit you use!

Growing up in the Atlanta area of Georgia, banana pudding was one of my all-time favorite treats. At the age of thirteen, my family relocated to Florida where a family friend shared an incredible banana pudding recipe with me. After experimenting and making a few personal tweaks, I’ve perfected the recipe to my taste, and it’s been a hit every time I make it. Eager to share this delightful treat with others, I’ve decided to post the recipe online.

If you decide to give it a try, I’d love to hear your thoughts!

Ingredients:

• 4-6 ripe bananas
• 1 box (11 oz) Mini Nilla Wafers
• 1 large box (5.1 oz) Jello Vanilla Pudding Mix
• 1 can (14 oz) sweetened condensed milk
• 1 container (8 oz) Cool Whip

Instructions:

Prepare the Pudding: In a large mixing bowl, prepare the vanilla pudding according to the instructions on the box.
Add Creamy Goodness: Once the pudding is set, blend in the sweetened condensed milk until smooth. Gently fold in the Cool Whip to incorporate a light, airy texture.
Add The Wafers: Reserve a handful of Mini Nilla Wafers for the topping. Stir in the remaining wafers into the pudding mixture, ensuring they are evenly distributed.
Incorporate Bananas: Peel and slice the bananas into medium-thick rounds. Gently fold the banana slices into the pudding mixture, ensuring they are well incorporated but remain intact.
Add the Finishing Touch: Crush the reserved Mini Nilla Wafers into coarse crumbs. Sprinkle these over the top of the pudding for a delightful crunch.
Chill: Refrigerate the pudding for at least one hour to allow the flavors to meld and the dessert to set.
Serve and Enjoy: Once chilled, serve the banana pudding in dessert bowls or glasses for a visually appealing presentation.