Hello Friends;
Ummm, now all the summer fruits are in season. If you ever wanted to make a fresh fruit cobbler this is the time to do it, because they will never taste any better.
This recipe is quite old. I got it from my friend, Beulah, my 76 year old neighbor who lives about a mile from me here in Somerset, Va. She's the picture of love and southerness! She told me that this recipe had been handed down through her great grandmother, which would make this recipe about 120 years old...but, it's a "Tried & True", and one of those recipes that just turns out right every single time!

Fresh Fruit Cobbler
By: Beulah Johnson
Somerset, Virginia

Before I give you this recipe, I have been asked to give a bit of what
might be of "Historical" importance about this. Beulah's distant African
American relatives were at one time slaves at Thomas Jefferson's home,
Monticello. By the simplicity of this recipe, I believe it quite accurate,
but, there is simply no documentation to prove this. Enjoy it all the
same though. 1 Cup Four
1 Cup Sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup butter, melted (1 stick)
2 Cups fresh fruit... Peaches (skinned, sliced), Blueberries, or
Blackberries
1 Tablespoon of Sugar
1 Teaspoon of Cinnamon Combine the flour, sugar, baking powder and salt, and mix together.
Melt the butter and then mix with the 1 cup of milk.
Pour the milk/butter mixture into the dry ingredients and stir together
until thickened to a batter.

Pour the batter into a greased 12 x 8 x 2 inch "glass" baking dish.
Lay the fresh fruit on top of this batter, distribute it all over the
batter evenly.

Mix the 1 Tabl. Sugar and 1 Teasp. cinnamon together, then lightly sift
it over the batter/fruit.

Place the pan into a 350* oven and bake for 50 minutes, or until it
all turns lightly brown.

Now, that's all there is to it. Take this gem of a recipe out of the oven and serve it up with that "nilla ice cream and it will just melt your heart!
I hope you all enjoy this, and know that I will print off responses from you who try this and show them to Beulah. She's not quite understanding of the "internet", but I think she will love to read about everyone trying this very old and "special" recipe that I have helped her share with you all this evening.
Ok, hope you all try this one, and my best wishes to all of you here on TKL.

Peace To All,
David In Virginia