Berry Cobbler

This couldn't be easier to make, it can be made with whatever fruit looks good. Plus, you can bake it in whatever dish or pan you have, from a 3-quart casserole to a large skillet.

Ingredients

• 4 oz. (8 Tbs.) unsalted butter, cut into 8 pieces
• 1 cup (240 ml) unbleached all-purpose flour
• 1 cup (240 ml) granulated sugar
• 1-1/2 tsp (5-2.5 ml). baking powder
• Pinch kosher salt
• 1 cup (240 ml) milk ( I used 2 % )
• 3 cups (720 ml) mixed whole or sliced fresh summer fruit, such as blackberries, blueberries, raspberries, peaches, plums, and nectarines ( I used a mix of Blackberries, raspberries and Blueberries )
• Vanilla ice cream for serving

Method

1. Position a rack in the center of the oven and heat the oven to 375°F (190°C). Put the butter in a 3-quart (2.84 L) baking dish or similar, or in a 10- to 12-inch (30 cm) ovenproof skillet, and put the dish or pan in the oven to melt the butter while the oven heats.
2. Meanwhile, stir or whisk the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir or whisk until combined; a few small lumps are OK.
3. When the butter is fully melted, take the baking dish out of the oven and pour the batter over the melted butter; do not mix. Scatter the fruit over the batter, favoring the middle of the dish more than the edges; do not mix it in. Bake until the top is a rich golden-brown, 30 to 45 minutes. Serve warm with vanilla ice cream.