I remember my grandmother baking when I was a kid. She'd make wonderful cinnamon rolls, coffee cakes, and this simple, quick cobbler. I always loved watching the butter melt in the oven. And the quick sizzle when she'd pour the batter into the hot butter afterwards.
Now, this isn't the type of cobbler that uses biscuit dough or looks like a cobbled together pie. It's closer to what some might consider a buckle: a cake-like dessert with fruit that buckles on top. It also appears as a southern variation on cobbler, which is appropriate given that my grandmother lived in Texas.
Rosina's Quick Cobbler
Preheat the oven to 350°F. Put the butter in a 13" x 9" baking dish and place in the oven.
Mix together the flour, sugar, salt, baking powder, and milk.
Once the butter is melted, pour mixture into the dish. Pour the fruit on top of the mixture, but don't work the fruit into the mixture.
Place in the oven and bake for 30-45 minutes or until the top is golden brown and a toothpick comes out clean.
The butter is a range because it depends on how much you want. Since it's not mixed into the rest of the ingredients, you can go a bit light and still have the same effect of frying the cobbler.
The fruit is a range because it isn't mixed into the batter either. So put as much fruit as you want. You don't want too little fruit, or you won't have enough spread throughout to really make it a cobbler. You don't want too much or the whole thing will fall apart. Use whatever is convenient and don't worry about being exactly on the dot with 1 or 2 pints.