Do you have lots of fruit, maybe from a Farmer's Market, or local summer bounty?
This recipe, from Set for Life, by Jane P. Merrill and Karen M. Sunderland, works well for bowls of fresh fruit. The recipe calls for canned fruit, but it's easy enough to exchange it for fresh. We had a bowl full of fresh cherries, waiting to be put into a yummy recipe.
2 tbsp margarine or butter, melted
3/4 cup skim milk
1/2 cup sugar
1 cup unbleached flour (may use half whole wheat)
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
3 - 4 cups canned fruit, slightly drained,
or fresh fruit (blueberries, apricots, peaches, cherries, etc.)
Melt the margarine in a 9 x 11 baking dish while oven preheats. With a wire whip, mix together milk, sugar, flour, baking powder, salt and vanilla. Remove pan from oven. Tilt to spread margarine evenly in pan. Pour batter over melted margarine. Do not stir.
Pour fruit evenly over batter. Do not stir.
Bake uncovered, 325 degrees, 30 to 40 minutes or until crust is brown.