Mixed Berry Spoon Cake
Adapted from Food and Wine
Serves 8-10

To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines, and apricots) cut into large wedges; or 4 pounds of plums, cut into 1-inch cubes; or 6 pints of blueberries plus 2 tablespoons of lemon juice.  (DT:  I used half blueberries and half raspberries.)

Filling
4 pints strawberries (2 pounds), hulled and quartered
2 pints blackberries (12 ounces)
2 pints raspberries (12 ounces)
3/4 cup sugar
2 tbsp. cornstarch

Batter
1 1/2 cup flour
1 cup sugar
2 tsp. finely grated lemon zest
1 1/2 tsp. baking powder
1 tsp. kosher salt
2 eggs
1/2 cup milk
1 tsp. vanilla extract
1 1/2 sticks unsalted butter, melted

1.  Make the filling.  In a bowl, toss the berries with the sugar and the cornstarch and let stand for 10 minutes.

2.  Meanwhile make the batter:  Preheat the oven to 375°F.  In a medium bowl, whisk the flour with the sugar, lemon zest, baking powder, and salt.  In a small bowl, whisk the eggs with the milk and vanilla.  Whisk the liquid into the dry ingredients until even moistened, then whisk in the melted butter until smooth.

3.  Spread the filling in a 9-by-13-inch  baking dish.  Spoon the batter on top, leaving small gaps.  Bake in the center of the oven for 1 hour, until the fruit is bubbling and a toothpick inserted into the topping comes out clean.  Let cool for 1 hour before serving.