Old Fashioned Southern Fruit Cobbler

Long hot day in the garden center but dinner brought me back to life. Still trying to eat from the badly damaged garden so tonight was okra and tomato casserole with a bit of cheddar and fresh corn on the cob along with a little coleslaw. The highlight was dessert though. My friend Kelly brought me a quart of fresh picked wild blackberries in trade for some fresh corn. Fresh blackberries call for a cobbler. In the Southern tradition a cobbler is a quick dessert made with pretty much any fresh fruit and the only thing that changes is the fruit and how much sugar goes in the fruit. That said;

Foundation recipe:
1 Quart of fresh fruit mixed with a 1/4 to 1/2 cup of sugar depending on the sweetness of the fruit.

Cobbler topping:
1/2 cup flour
1/2 cup of sugar
1/2 tsp baking powder
1 egg
1 stick of butter (8 Tbsp)
1/2 tsp vanilla extract
pinch of salt (if you are using salted butter skip this)

Preheat your oven to 375f.
Butter a 8"x8" pan.
Mix the first three ingredients and then cut in the stick of butter (or use a food processor)
beat in the egg and vanilla,
Put the fruit in the buttered pan and using a tablespoon put the batter on the top in clumps but leave it in dollops, don't spread it around. Bake for 30 -35 minutes until golden and bubbly and serve warm. (Vanilla ice cream is good) This works for peaches, blackberries, blueberries, or raspberries or any other soft fruit. You can thank me later. Don't hesitate to mix and match the fruit. Blueberries and peaches are super as are blackberries and raspberries. Whatever, and this recipe multiplies with no problem...just double or triple to your heart's desire.Just make sure you have a good foundation of fruit under the batter.