It was way past cobbler time in my house, and I remedied that omission on Sunday night. Cobblers and their ilk have a lot of names: crisps, grunts, slumps. But all involve batter or dough and fruit. They scream for summer fruit.

I have eaten beautiful cobblers that were topped with sweet biscuits, and they are lovely treats. But my cobbler is more homey, and quick to make. My grandmother and even my mother, who rarely baked, made this version and it’s what I thought cobbler was as a kid. The recipe also has adapted well to demands made by the hub’s dairy allergy.

Blueberries, blackberries, peaches or some of them all are great. On Sunday, I combined about half-and-half blueberries and chopped peaches. This cobbler’s not a looker – don’t expect to see it parade down any cobbler pageant aisles. But it’s just minutes from a gleam in your eye of cobbler to actual eating.

Preheat the oven to 375 degrees. Place 3/4 of a stick of butter (or non-dairy margarine) in an 8-inch by 8-inch baking dish. Place the dish in the oven to melt the butter. In a large bowl, combine 1 cup of flour, 3/4 to 1 cup of sugar (depending on how sweet you like it), 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. In another bowl, stir together 1/2 cup of milk (or almond milk), 1 egg and 1/2 teaspoon vanilla. Pour the wet ingredients into the dry and stir until smooth. When the butter is melted, pour the batter evenly over it. Cover the batter with 2 to 3 cups of fresh fruit. Bake until the top is golden brown, 20 to 30 minutes.

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