This sweet Southern dessert gets its name from the measurements of its ingredients, but I don’t use all the butter* listed. Four tablespoons, or half a stick, is sufficient. I used thawed cherry pie filling I had leftover from another recipe and tossed in some thawed frozen strawberries:
3/4 Pudding or Cobbler
3/4 c. flour
3/4 c. sugar
3/4 c. milk
3/4 stick butter*
1 tsp. baking powder (if using self rising flour)
2 tsp. baking powder (if using all purpose flour)
2 c. fresh fruit cut up (peaches, blueberries, plums, other berries)
1 can pie filling
In 1 1/2 quart casserole dish, mix flour, sugar, baking powder and milk. Don’t worry if it’s a little lumpy. Spoon fruit over top. DO NOT STIR. Cut butter over top. DO NOT STIR.
Bake at 350º for 45 minutes.
Serve with ice cream or whipped cream, if desired.