Fresh Summer fruit..OVER STUFFED BUCKLE. RECIPE.if you love oooey gooey frsh fruit in a sauce and pasty...sort of an upside down pie/cobbler..use blueberries, strawberries, ruhubarb, peaches, nectarines, plums or any combination

FOR ANYONE WHO LOVES GREAT SUMMER DESSERTS..this originated as a coffee cake I have converted it into an oooey gooey love affair of fresh fruit and cake.
This is another BEST ONLY IN SUMMER WITH FRESH RIPE FRUIT dessert.
For any British bakers this is a dessert with a cinnamon crumble topping.

Serves 4-6

1 1/4 cups light brown sugar
1/2 cup unsalted butter
1 large egg
 2 1/2 cups all purpose flour (or 50:50 wholewheat and all purpose)
2 1/2 tsp baking powder
1/4 tsp  sea salt
1/2 - 3/4 cup milk  (if using whole wheat flour add the extra milk)
3 cups fresh fruit, if it is peaches, remove stones/pits and cut into bite sized chunks, if strawberries  are large cut in halves
1/4 tsp ground cinnamon
1 stick butter

method Preheat oven  middle shelf  350F

Cream the 1/2 cup butter with 3/4 cup sugar till well combined.
Beat in the egg.

meanwhile in a medium bowl combine:
2 cups flour
the baking powder. salt 
Add the flour and milk alternatively to the creamed mix, beating until smooth with each addition.
Spread into a greased 9 x 9 x 2inch baking dish/pan.
Top with the fresh fruit

in a small bowl combine the cinnamon, remaining flour and cut in the stick of butter, until crumbly.
Sprinkle this over the fresh fruit.
Bake 45-50 mins, until golden brown.

Remove from oven and cool in container on wire rack, cut into servings when cool enough to be handled, and serve warm.

Variations 
add 1/2 cup chipped nuts to the topping mix
add 1 tsp vanilla or almond extract to the base mix
for rhubarb and any tough textured fruits, cook before hand with a little sugar and apple juice, until tender.