In the words of Mary Pat:

This recipe can be used with any fruit.  I have made it with peaches, 
blackberries, and blueberries.  It has more of a cake consistency than 
a true crust, but it is quick and easy.  It is best eaten the first day 
as the crunchy top is no longer crunchy after that.     Here goes.....

SHINY TOP COBBLER

5 CUPS PEELED SLICED PEACHES OR OTHER FRUIT
1 1/2 TABLESPOONS LEMON JUICE
2 CUPS FLOUR
3 CUPS SUGAR
1 CUP MILK
1/3 CUP BUTTER MELTED
2 TEASPOONS BAKING POWDER
1 TEASPOON SALT
2 TABLESPOONS CORNSTARCH
1 1/2 CUPS BOILING H20

Put fruit in 2 1/2 quart cobbler pan (9X13 pyrex or metal pan).  
Sprinkle with lemon juice.  In separate bowl mix 1 1/2 cups sugar, 
1 cup milk, melted butter, flour, salt, and baking powder.  Stir to 
make a thick batter.  Spread over fruit.  Whisk together remaining 
1 1/2 cup sugar and cornstarch.  Sprinkle over top of batter.  
Pour 1 1/2 cups of boiling H20 over top of cobbler and bake in 
preheated oven @ 350 degrees for about an hour. You may want to cut 
down on the amount of sugar used in the batter to 1 cup if you are 
using a sweeter fruit.