Preheat oven to 375 degrees. Melt one stick of butter in a baking dish. I use a rectangular Pyrex dish. Place 4 to 6 cups of fruit in a cooking pot. Sweeten the fruit to taste and heat on the stove. Do not boil.
1 cup of flour
1 cup of milk
dash of salt
1 cup of sugar
2 tsp. baking powder
1 tsp vanilla
Pour the batter on top of the melted butter in the dish. Spoon the heated fruit on top of the batter. You can use a slotted spoon for less syrup in the cobbler. Place in oven for 25-30 minutes or until nicely browned on top and bottom. I save the leftover syrup from the fruit and it can be spooned over the cobbler or over the ice cream that you might put on top of the cobbler.
-- Meredith Joy Sproul Friedman, 1948-
This recipe brings back memories of living in Northern California. In the summer, we would always take trips to Winters, California. We would know we had reached our destination when all we could see were orchards on both sides of the road. We would go to warehouses where farmers sold fruit they had harvested from their orchards. What I remember most clearly is the smell that would greet us as we entered these warehouses. The air was filled with the wonderful aroma of fresh peaches, nectarines, and apricots. We would by flats of all of these fruits, and Mom would start canning them when we got home. A treat at the end of this delicious outing was Mom's warm and buttery peach cobbler. -- Jennifer Dawn Friedman Farley