I made this recipe the other day and Sarah told me I couldn't make it any more because it was "too good" and she couldn't resist eating it! So, I thought I'd post the recipe here for you guys. I've made this with apples, sour cherries, and peaches. I haven't tried them, but I think raspberries, blueberries, blackberries, and pineapple chunks might work, too. I do know that small berries like huckleberries and elderberries do NOT taste good in this recipe. This recipe is great to make ahead if you have company coming on short notice or for pot lucks. I most recently made it to feed my uncle and his sons when they stayed by my Dad while fixing his roof that was damaged by the tornado.
Preheat your oven to 350F (176C) and get a 9" x 13" roasting pan.
1 cup butter, melted
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 1/2 cups milk OR 1 cup milk plus 1/2 cup fruit juice
1 heaping tablespoon baking powder
2 quarts fresh fruit, peeled, quartered and tossed in sugar OR 2 quarts canned fruit, drained
1 teaspoon ground cinnamon or mace, optional
Whipped cream or ice cream topping optional
Melt two sticks of butter (1 cup) and pour into pan. Set aside. In another bowl sift together 1 1/2 cups of flour, 2 cups of sugar, 1 heaping tablespoon of baking powder, 1/2 teaspoon salt. Slowly stir in 1 1/2 cups of milk and stir till batter is smooth. (If you have juice with your fruit, use 1 cup of milk and 1/2 cup of fruit juice.) Pour batter over butter in pan. Do NOT stir. Spoon fruit on top of batter. Bake one hour.
Yum . . . .