This recipe is one that everyone claims to be their own. No one is sure where it came from. It is really, really good and amazingly easy to prepare.             

Follow directions to a tee, even when they seem counter intuitive, and you’ll have no problems. Contrary to popular belief, you may use fresh or frozen fruit to make the cobbler and you are not limited to berries. Any soft fruit may be used, frozen or fresh.

Serves 12

• 5 cups fresh or frozen unsweetened blueberries, blackberries, sour cherries, cut rhubarb or raspberries etc.
• 1 1/2 tablespoons lemon juice
• 2 cups flour
• 3 cups sugar (save 1 1/2 cups for topping, use remainder for batter depending on sweetness of fruit)
• 1 cup milk
• 1/3 cup butter or margarine, softened and cut in small pieces
• 2 teaspoons baking powder
• 1 teaspoon salt, divided
• 2 tablespoons cornstarch
• 1 1/2 cups boiling water

Preheat oven to 350 degrees. Spread berries in well-greased 2-1/2 quart (9×13) shallow baking dish. Sprinkle with lemon juice; set aside.

In medium bowl, stir flour, approximately 1 to 1-1/2 cups sugar(depending on sweetness of fruit), the milk, butter, baking powder and 1/2 teaspoon salt until well blended. (Batter will be thick.) Spoon over berries; spread to edges of baking dish; set aside.

In small bowl, mix well remaining 1-1/2 cups sugar, the cornstarch and remaining 1/2 teaspoon salt; sprinkle over batter. Pour boiling water over all. 

Bake in preheated 350 degree oven 1 hour or until golden brown and glazed.

Serve warm or cool. May be topped with whipped cream or ice cream, or may pour cream over it.