A lovely, not-too-sweet summer dessert that's equally delicious with peaches. Be sure to use only the ripest in-season fruit, and serve it warm, with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Recipe courtesy of The Magnolia Bakery Cookbook
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1 13x9-inch cobbler




Preheat oven to 350 degrees.

To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.

To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.

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