Preheat your Oven to 375°F. Place a rack in the center of the Oven. Lightly grease a Baking Dish with ¾ cup buttermilk or Cooking Spray and set aside.

In a medium Saucepan over medium heat, combine the 6 tazas de fruta fresca o congelada como duraznos, arándanos, moras, cerezas, o una mezcla — si usa duraznos, pele y corte en rodajas; si usa fruta congelada, no descongele, 0.5 taza de azúcar granulada, 2 cdas de maicena, 1 cda de jugo de limón recién exprimido, 0.5 cdta de ralladura de limón (if using), 0.5 cdta de extracto de vainilla, and 0.25 cdta de canela molida (if using). Stir gently to coat the 6 tazas de fruta fresca o congelada como duraznos, arándanos, moras, cerezas, o una mezcla — si usa duraznos, pele y corte en rodajas; si usa fruta congelada, no descongele. Cook for 5–7 minutes, stirring occasionally, until the mixture just begins to bubble and thicken slightly. Remove from heat.

Pour the warm 6 tazas de fruta fresca o congelada como duraznos, arándanos, moras, cerezas, o una mezcla — si usa duraznos, pele y corte en rodajas; si usa fruta congelada, no descongele filling evenly into the prepared Baking Dish and spread it out in a single layer.

In a large Mixing Bowl, whisk together the 1 taza de harina para todo uso, 0.5 taza de azúcar granulada, 1.5 cdtas de polvo de hornear, and 0.25 cdta de sal until well combined.

Add the 0.75 taza de leche entera, melted ¾ cup buttermilk, and 0.5 cdta de extracto de vainilla to the dry ingredients. Stir with a Spatula until just combined — a few small lumps are perfectly fine. Do not overmix.

Pour and spread the batter evenly over the 6 tazas de fruta fresca o congelada como duraznos, arándanos, moras, cerezas, o una mezcla — si usa duraznos, pele y corte en rodajas; si usa fruta congelada, no descongele filling. It doesn't need to be perfectly smooth — rustic is the goal. If desired, sprinkle the top with the tablespoon of 0.5 taza de azúcar granulada and a pinch of 0.25 cdta de canela molida for a sparkly, lightly crisp crust.

Bake for 40–45 minutes, until the topping is deep golden brown and a toothpick inserted into the center of the biscuit layer comes out clean. The 6 tazas de fruta fresca o congelada como duraznos, arándanos, moras, cerezas, o una mezcla — si usa duraznos, pele y corte en rodajas; si usa fruta congelada, no descongele filling should be visibly bubbling around the edges.

Remove from the Oven and let the cobbler rest for at least 10–15 minutes before serving. This allows the filling to set slightly so it's not too runny. Serve warm, topped with 0.5 cdta de extracto de vainilla ice cream or fresh whipped cream.