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Preheat your oven to 425°F. Lightly butter or grease a 9" x 13" pan.
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If you're using strawberries, trim the tops of the strawberries to remove their leaves, and halve or quarter them into a medium-sized bowl. Other berries simply need to be washed. For stone fruits (peaches, nectarines), peel the fruit, then slice it. For apples, peel and slice them.
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Add the melted butter and lemon juice, tossing to coat the fruit. Whisk together the sugar and thickener, then sprinkle over the fruit.
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Toss gently with a spatula until the fruit is coated, then scoop the fruit into the pan.
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In a medium-sized mixing bowl, whisk together the flour(s), sugar, baking powder, and salt. In a separate bowl, or in a measuring cup, whisk together the melted butter, milk, egg, and almond extract. Combine the wet and dry ingredients, mixing just until thoroughly combined.
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Dollop the biscuit topping in blobs atop the fruit (3 across and 4 down in a 9" x 13" pan), leaving 1/2" or so between them. Fill in the in-between spaces with any leftover dough. Sprinkle with sugar.
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Bake the cobbler for 20 minutes. Reduce the oven temperature to 375°F, and bake for an additional 25 minutes, until the biscuits are golden and the filling is bubbly. (Be sure to bake until the biscuits are a deep golden brown, otherwise the biscuits in the center may be under-baked.)
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Store leftover peach cobbler, covered, in the refrigerator for up to 5 days.