Homemade Fruit Cobbler

In a separate medium bowl, whisk together the $1 1/2$ cups of flour, $1/2$ cup of sugar, $2$ teaspoons of baking powder, and $1/2$ teaspoon of salt. Make sure all the dry ingredients are well combined.
In a measuring cup, whisk together the $1$ cup of milk and $1$ teaspoon of vanilla extract.
Gently pour the wet ingredients into the dry ingredients. Mix until just combined. DO NOT overmix! A lumpy batter makes a fluffier topping.

Carefully pour the fruit mixture over the melted butter in the baking dish. DO NOT STIR! The butter needs to stay on the bottom.
Pour the biscuit batter evenly over the top of the fruit layer. You can use a large spoon to dollop the batter across the top if it’s too thick to pour. It doesn’t need to completely cover the fruit—it will spread and rise during baking.
Bake for $45$ to $55$ minutes. The cobbler is ready when the topping is golden brown and the fruit filling is visibly bubbling up around the edges (just like the amazing photo!).
Remove from the oven and let it cool for at least $15$ minutes before serving. This allows the sauce to thicken slightly.

For Extra Fluffiness: Ensure your baking powder is fresh! Old baking powder leads to a flat topping.
The Crusty Edge: The liquid you see bubbling around the edges (in the photo) is the combination of the melted butter and fruit juices. This is what creates that delicious, slightly crispy, caramelized edge!
Golden Glaze: For an extra golden shine, brush the topping with a little milk or sprinkle with coarse sugar before baking.