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1 Preheat To 375 With Rack In Middle Position. Score Fruit By Cutting An X On The Bottom Of Each. Blanch In Boiling Water 10 Seconds, Then Transfer With Slotted Spoon To Bowl Filled With Cold Water. Once Cool Enough To Handle, Peel Off Skin, Starting From X And Discard. If The Fruit Is Ripe, The Skin Will Just Slide Off. If Not, Remove The Rest Of The Skin With A Peeler. Halve And Pit The Fruit; Cut Into Real Thin Slices. 2 Transfer Fruit To Heavy Saucepan And Add Lemon Juice And 1/2 Cup Sugar. Bring To A Boil Over High Heat, Stirring Constantly, Then Boil, Stirring Occasionally, 4 Minutes. Remove From Heat. 3 Pour Melted Butter Into 13X9 Or 12X7 Glass Baking Dish (If You Use The Smaller Dish, Put A Cookie Sheet In The Rack Underneath It To Catch What Might Boil Over). Whisk Flour, Baking Powder, Salt And Remaining 3/4 Cup Sugar In A Bowl, Then Whisk In Milk Until Combined Until The Consistency Of Pancake Batter. Pour Batter Over Butter. Do Not Stir. Then Pour Fruit Over Batter. Again, Do Not Stir. Bake Till Cobbler Is Bubbling And Top Is Golden Brown, About 40-45 Minutes. Cool In Pan Until Warm. Serve Topped With Whipped Cream.
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