Talk about easy. Want a quick, foolproof dessert? Here’s cobbler that, yes, is technically made from scratch, but you hardly have to do anything at all. Not that anyone needs to know that.

Here’s a great summer dessert that will be an absolute hit.

Simply mix, sprinkle and bake. I like to spread a little raspberry jam on top to cut the tartness of the fruit. Sprinkling sugar helps, but the jam (or preserves) adds a noticeable difference.

Definitely serve the cobbler warm topped with a scoop of vanilla bean ice cream. (Don’t skimp; get good the good stuff. It makes a difference.) You’ll want to make this cobbler again and again––and not share the easy recipe.

Raspberry cobbler
1 C. flour
1 C. sugar
1 C. milk
2 C. quick oats
½ C. butter, melted
12 ounces frozen raspberries (do not thaw)
few spoonfuls raspberry preserves or jam

Directions: Mix flour sugar, milk and oatmeal with melted butter. Spread into a greased 9- by 11-inch baking pan. Evenly distribute raspberries on top. Stir together raspberry preserves and enough warm water to allow the mixture to be drizzled on top. Lightly dust the cobbler with sugar and bake at 350 degrees for 45 minutes.