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1
Heat oven to 350 degrees.
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2
Put 5 tablespoons butter in a 9-by-12-inch baking pan, and place in oven; remove when melted.
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3
In a large saucepan, combine fruit, vanilla, 1/4 cup sugar, 1 tablespoon butter and 1 cup water.
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4
Place over low heat and simmer until fruit is slightly tender, about 5 minutes.
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5
Remove from heat.
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6
Drain fruit, reserving liquid and fruit separately; there should be about 1 cup liquid.
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7
In a small saucepan, combine remaining 2 tablespoons butter, 2 tablespoons of the sugar and 2 tablespoons of the flour.
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8
Place over medium heat and stir until butter melts and mixture is well blended and thickened, about 2 minutes.
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9
Add 1/2 cup of the liquid from the fruit, and whisk until smooth.
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10
Add another 1/2 cup liquid and whisk again.
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11
Add mixture to fruit, combining well.
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12
In a medium bowl, combine milk, remaining 1 cup flour, the salt and remaining 3/4 cup sugar.
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13
Whisk to consistency of pancake batter.
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14
Pour fruit mixture into the pan with the melted butter.
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15
Carefully pour batter over fruit, taking care to spread it so it touches the edge of the pan.
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16
There will be some bare spots.
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17
Bake until crust is golden, about 35 minutes.
