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Active: 20 mins.Total Time: 2 hrs. 20 mins.Servings: 8 to 10Make-AheadStaff-Favorite

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 fresh lemon juice.

Ingredients:

Filling

4 pints strawberries (2 pounds), hulled and quartered2 pints blackberries (12 ounces)2 pints raspberries (12 ounces)3/4 cup sugar2 tablespoons cornstarch

Batter

1 1/2 cups all-purpose flour1 cup sugar2 teaspoons finely grated lemon zest1 1/2 teaspoons baking powder1 teaspoon kosher salt2 eggs1/2 cup milk1 teaspoon pure vanilla extract1 1/2 sticks unsalted butter, melted

Directions:

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

2. Preheat the oven to 375°. 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 evenly 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.