A few weeks ago, I posted a link to Meredith's quick and easy fruit cobbler recipe [0]. She made it look so easy and yummy!
I actually did make the cobbler not too long after my post, but something didn't go right, because it was a disaster. (And for your reference, numerous people commented over at her recipe saying how fabulous it tasted! So this is truly "Tammy's Disaster" and not "Meredith's Mistake"!) 
For starters, the recipe called for an 8x10 or 8x8 dish. I don't have an 8x10, but I do have an 8x8. I have very frequently taken recipes that called for an 8x8 dish, doubled the recipe, and made it in a 9x13 dish... with great success. (Joshua says... it's 117 sq. in. versus 128 sq. in.)
Anyway, I thought I'd do that with this recipe, too. After all, it was going to be so fabulously yummy, I'd save myself even more work by just doubling it to begin with, right? :)
So I melted two sticks of butter. That looked like a lot, but hey, this wasn't supposed to be health food. ;) I melted the butter in the dish like the recipe said, which meant I put the dish in the oven as it was pre-heating. The dish got rather hot by the time the butter was melted, so when I poured the batter on top, it started cooking a little at the sides. But maybe this was supposed to happen?
I sprinkled about 4 cups of fruit on top. (The recipe said at least two cups but up to four cups of berries, and I was doubling the recipe. So I guess I used the minimum amount.) My fruit was a juicy mixture of cherries and mulberries (a combination that makes delicious pie, by the way!).
The dish didn't look too full, but as it baked, it got very full. It started to run over a little, but the edges got dark and formed sort of a crust that held everything in.
I was glad I hadn't used any more fruit than I did, and I was also realizing that the suggestion of an 8x10-inch dish was probably more accurate than the 8x8. Or else the 5.5 square inches I was missing (per recipe) were really important to the cleanliness of my oven.
"Bake 40 minutes." Unfortunately, at 40 minutes, the entire middle section of my cobbler looked like pancake batter that had sat for a few hours. Bubbly and wet, and most certainly NOT cooked. I set the timer again and again, and continued checking for doneness.
I put a piece of foil loosely on top, because the edges were getting too dark. I think I baked the cobbler for about 90 minutes before deciding it was finally done.
Sadly, the edges were really too dark to be very enjoyable, and the part that wasn't so dark was soggy with grease. We decided that maybe the butter should be cut in half for the recipe (it tasted THAT greasy to us!) and certainly, I had used the wrong size of pan.
Does anyone know what else I could have done wrong?!