Recipe: Jelly Roll Fruit Cobbler

Jelly Roll Fruit Cobbler
I found this in one of my southern-style cooking cookbooks. It sounds similar to what you're looking for, and could probably be modified a bit.
Serves 8-10

1 stick (1/2 cup) butter
2 cups sugar
2 cups water
1 1/2 cups sifted self-rising flour
1/2 cup shortening
1/2 cup milk
2 plus cups of any fresh fruit

In a 350-degree oven, melt butter in a 13x9x2-inch glass pan.

Combine sugar and water in a pan and heat on low until sugar is dissolved. Set aside and keep hot.

In a mixing bowl, cut shortening into small pieces with a pastry cutter or sharp knife and blend into sifted flour. Add milk and mix to create pastry dough. (This makes a very sticky pastry, so have extra flour available for hands and paper). Place the pastry on a large piece of generously floured freezer paper or doubled wax paper. Roll the pastry out with a rolling pin into an approximate 18x12-inch sheet. Spread fruit evenly over the entire sheet (if there is extra juice, add it to the sugar water). Roll the fruit-covered pastry up by lifting the paper over until it forms a complete jelly roll. With a wide, buttered knife, cut the jelly roll into at least 16 even rolls. Place each roll fruit side up in pan (if all space is not filled, you can place extra pieces of fruit throughout). Gently pour hot sugar water over filled pan. Sprinkle lightly with sugar and dot with butter (optional). Bake at 350 for 1 hour.

Enjoy alone or top with whipped cream or ice cream.