My Grandmother used to make this. She only used fresh peaches. I have used peaches, Blueberries, and apples. If you use Blueberries, use less sugar when you mix the sugar with the fruit. If you use apples, roll them in a little cinnamon first.
Melt butter in 1-1/2 or 2 qt glass dish in a 350 degree oven. (size of dish depends on the amount of peaches that you have.)
In a large measuring cup, make a batter with 1/2 cup sugar,the flour, baking powder, salt and milk. Mix with fork or whisk.
When the butter is sizzeling in the dish, pour the batter over the entire dish, evenly. It will start to rise right away.
DO NOT STIR!
Dollop sugared peaches evenly on top. I use a large serving spoon to do this.
The fruit will sink to the bottom during baking and the crust will rise to the top, making a beautiful crust.
If you do not have fresh fruit, you can use fruit pie filling. I sometimes double the crust, according to how much fruit I have. You don't have to double the butter if you double the crust.
Cook until the crust is browned and a toothpick inserted reveals that the crust is done all the way through (it will be the consistancy of a bisquit) apx.30 to 45 minutes... If it browns before it is baked through, place a loose piece of tin foil over it like a tent.
Serve warm with vanilla ice cream. Feeds apx. 6-8 people...depending on the amount of fruit you used.