Fruit Cobbler
This is the perfect thing for a summer picnic when the fruit is fresh and the ice cream is cold. You can use peaches, blackberries, raspberries, cherries, strawberries, apples, or blueberries. Double this if you’re using a 9×13″ pan.
Ingredients
5 cups sliced fresh fruit
1/2 cup sugar
1 to 2 tablespoons of lemon juice
Batter Topping:
1 cup self-rising flour
1 cup milk (or water)
1 cup sugar
1/4 cup butter or margarine, melted
1-2 tablespoons sugar (for sprinkling on top)
Preheat oven to 350º and grease 9×13″ baking dish.
For filling, add sugar to fruit. Taste the fruit and add lemon juice *until you get a good balance of sweet and tart. (*I keep the fruit on the tart side because when baked with the sweet batter, the flavor is amazing!)
Pour fruit into prepared dish.
For batter, combine all the ingredients – except the 1-2 tablespoons sugar – and mix until batter is smooth. Drop by spoonful onto fruit mixture, spreading evenly. (It will spread over the fruit while baking.) Sprinkle with the sugar.
Bake at 350° for 30 to 40 minutes, until topping is golden brown.