The world’s easiest dessert that’s not a box of donuts.

Marcy’s Sugar-Free Fruit Cobbler is one hell of a great recipe even if I say so myself. It’s easy, it tastes wonderful and you can even serve it to company with no embarrassment whatsoever if you use nice bowls. I make mine sugar-free because I’m diabetic but I’ve included two recipe variations (see below) in case you prefer regular sugar instead of Equal.

• 1 box dry Pillsbury sugar-free yellow cake mix
• 8 to 10 packets of Equal
• 1 stick melted butter
• Pam spray
• 2 lbs. frozen unsweetened fruit (peaches, blueberries or raspberries)

Preheat your oven to 350°. Place frozen fruit on the bottom of a 9 x 13 glass baking dish that’s been shpritzed with Pam. Sprinkle the fruit with Equal. Pour dry cake mix on top and tap the pan gently until it settles evenly with no fruit visible. Drizzle the butter over the cake mix. Bake for about 45 minutes until brown and bubbly and you can’t stand waiting any more.

If fresh berries are in season, substitute 4 cups for the frozen fruit.

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Recipe Variations. If you’re not diabetic like me you can use any ordinary yellow cake mix and do one of two things ...

1. Skip the Equal and sprinkle your fresh or frozen fruit with ¼ cup granulated sugar. 
2. Instead of fresh or frozen fruit substitute canned fruit in syrup. Specifically, you’d use two 28-oz. cans plus the syrup/liquid from one of them. (Don’t add any additional sugar unless you’re a junkie.)