Seriously Fresh Fruit Cobbler

We are very fortunate have fresh seasonal fruits available in Southern California, especially the wonderful stone fruit. Some of the peaches and nectarines have been spectacular, and many pitchers of white sangria were filled with slices of them this summer. So before they are completely gone, we needed to have one more dessert featuring these delicious stone fruits. I found this recipe about two years ago (gosh I forget where!), and it is one of the best old-fashioned fruit cobblers I've tried, simple, quick and delicious. Canned fruit will make a decent enough substitute for the fresh juicy peaches or nectarines, but seriously, fresh is best. Seriously.

SERIOUSLY FRESH FRUIT COBBLER - serves 6 to 8
Fruit:
5-6 medium fresh peaches or nectarines peeled and sliced,
the white ones have been exceptional this year
1/2 cup granulated sugar
1 tablespoon fresh lemon juice, Meyer lemon preferred

Batter:
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup unbleached all-purpose flour, King Arthur is a good choice
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk, use the real deal
ground cinnamon, optional
whipped cream or ice cream for garnish

Preheat oven to 375 degrees F. Place sliced fruit in a medium bowl, sprinkle with sugar and lemon juice and allow to set for about 30 minutes. Pour the melted butter into a 9"x13" baking pan and set aside. In another medium bowl, combine flour, baking powder, salt, sugar. Make a well in the center of the bowl and add the milk. DO NOT OVERMIX, gently fold together. Pour batter over the butter. DO NOT STIR. Trust me, yes, you've heard that one before, but you will be rewarded for your resistance to stir. Add the macerated fruits with the juice and again DO NOT STIR. See, you're getting the hang of how simple this is to make. Sprinkle a bit of ground cinnamon over the top of the cobbler. Bake till it gets golden brown, about 30 to 40 minutes or until it is done. It will be very moist so no point in checking with a toothpick. Remove and cool in pan for about 30 minutes before serving. To garnish, serve with a spoon of whipped cream or a big scoop of good ice cream.
NOTE: If you are using canned fruit, you need two 15 ounce cans of sliced peaches, including the juice, or use any other canned fruit, same size cans. No additional sugar or lemon juice required. If you are using fresh, be sure to peel the fruits, leaving it on makes the fruit somewhat bitter tasting. Decrease the sugar if the fruit is seriously sweet already.