-Remove hot baking dish from the oven. Slowly pour in the “cobbler” batter in the baking dish. Do not mix butter and “cobbler” batter together. The batter will mix with the butter and rise as it cooks.
-Spoon fruit on top of butter-batter mixture. Spoon syrup over top of “cobbler.” Do not mix the batter and fruit together.
-Bake for 30 to 45 minutes until golden brown. Serve alone or with vanilla ice cream or whipped topping.
NOTE: If you do not have self-rising flour, you can easily convert all-purpose flour for your needs. Take 1 cup all-purpose flour minus 2 tsp. flour and add 1-½ tsp. baking powder and ½ tsp salt per cup of flour used. (This recipe would require 2 cups all-purpose flour minus 4 tsp. flour and 1 Tbsp. baking powder and 1 tsp. salt. I measure in the baking powder and salt first, then fill up the measuring cup with flour.)
NOTE: Be sure to scrub, peel, slice, dice, etc. the fruit based on what kind it is before stewing it. You can also use combinations of fruits, such as 1 cup blueberries and 1 cup raspberries. The amounts do not have to be equal one another, so you can mix 1-½ cups apples with ½ pears. Try to add up to 4 cups. (If you do not have exactly 4 cups of fruit, don’t panic. ;) The recipe WILL turn out. In the fall and winter, I throw in some raisins, dried cranberries, etc. with the fruit I’m using—peaches or apples work well—to make it an even 4 cups and to have a much more autumnal or wintry flavor.