Set the oven at 375 degrees.
If using fresh peaches, first remove the skin (optional.) Do so by blanching them- drop into boiling water for about 30 seconds, and then directly into ice water. Rub off the skins, and cut into slices around the pit. Discard pit. Cook the peaches in a sauce pan. Add sugar if you prefer. If you are using FFM canned peaches and frozen berries cook these together for a few minutes. Since there will be a large amount of juice, strain the fruit. Save the juice for your morning smoothie.
Melt the butter in the baking dish that you will use for the cobbler. It should cover the bottom of the baking dish—an 8 ½ x 11 dish or an oval dish of equivalent size.
Combine the flour, sugar, baking powder and salt in a mixing bowl. Stir in the milk. Whisk to break up any lumps.
Pour the fruit onto the melted butter in the baking dish, and then pour the flour-milk mixture on top. Do not mix, stir or blend-- just use a large spoon to flatten if needed. Alternatively, the batter can be poured on first and the fruit on top; cook's preference.
Place the dish in the oven and bake for about 40 minutes or until the center is set but soft. Let the cobbler cool and serve it warm or at room temperature. Serves well with yogurt, ice cream or pastry cream, or maybe just an extra splash of honey.
*Note: If using apples, sauté the slices in butter and sugar to soften before adding them to the cobbler.