Fruit Cobbler

Find the closest cake mix size to a 13-oz size.

Use bag sizes of fruits that are from 12 to 20 -oz.

You can use either sweetened or unsweetened fruit-- the sweetened will give you a very sweet cobbler. I'd select the unsweetened.

Do not use fresh or frozen cranberries--you are right, they are way too tart. You can use bing cherries, however. I would stick with unsweetened peaches, mangoes, nectarines, blueberries, raspberries, blackberries, or even fresh or frozen apple slices (I can't think of any more right now).

Any cobbler or crisp recipe has some lead way in terms of the amounts and flavors of fruit, cake mix, etc. Always try to stay close to the size specified in the recipe; don't go way over or way under.

These folksy colonial desserts were originally made from left-over fruits, fruits in season, or whatever was available at the time, often using left over bread or cake crumbs and so forth. So, in keeping with the orginal intent, I am sure that you can approximate the fruit and cake bag sizes as close to the recipe, and it will still come out okey !!!

I hope this helps. Visit me on recipelink.com--In the Recipe with Sarah Phillips