Mom Cantey's Fruit Cobbler

This is the winner for Emerl's "comfort for the coast" contest. I'm posting it so I know where to find it when I decide to try it.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• Ingredients for Filling

• 4  cups  fruit
• 1⁄2 cup sugar
• 2  tablespoons cornstarch

• Ingredients for Crust

• 1⁄2 cup  softened butter
• 1  cup sugar
• 1  egg
• 1  cup self-rising flour

Directions

1. Directions for Filling:.
2. Prepare fruit. Put prepared fruit into 8" x 8" baking dish. Combine sugar and cornstarch. Sprinkle over fruit.
3. Directions for Crust:.
4. In a medium bowl, mix butter and sugar. In a seperate small bowl, crack the egg into it and beat it slightly. Stir the egg into the butter and sugar mixture. Gradually add flour and mix well. The mixture will have a consistency between that of heavy cake batter and light biscuit dough. Drop spoonfuls on top of fruit. The topping will spread out as it cooks. Bake at 325 degrees until light brown and the topping doesn't shake - usually 45-50 minutes. Test the same as you would a cake. Straw should come out clean. When doubled this recipe works well in a 9x13 baking dish. It will take 1 1/2 to 2 hours to bake. Test at 1 hour and 45 minutes.