Breezy Fruit Cobbler

Preheat oven to 350°F.

Combine flour, baking powder, salt, and 2 tbsp sugar in a medium bowl, then whisk together until evenly mixed.

Add shortening to the dry ingredients and cut in with a pastry cutter or two knives until the mixture resembles coarse breadcrumbs.

Whisk together the egg and milk in a small bowl, then stir into the flour mixture until just combined to form a soft dough.

Mix the 5 cups of sliced mangos, peaches, nectarines, and plums with the blueberries in a large bowl.

Combine 1 cup sugar and cornstarch in a small bowl, then sprinkle over the fruit mixture along with cinnamon and gently toss until all fruit is evenly coated.

Pour the fruit mixture into a greased 8x8 inch baking dish, spreading evenly.

Drop spoonfuls of the dough over the fruit, leaving some gaps for steam to escape; the topping does not need to cover the fruit completely.

Bake at 350°F for 35-40 minutes, until the topping is golden brown and the fruit filling bubbles at the edges.

Remove from oven and let cool for 5 minutes before serving.