This specialty of Surry County, North Carolina, where Megan’s family is from, is made with many different fruits and with different styles of crust. We are partial to this version, in which a thin batter is poured over juicy cooked fruit. In the oven, the fruit rises up oozingly around the batter (or maybe the batter sinks into the fruit—we aren’t entirely sure), creating the effect of sweet biscuit islands in a sticky strawberry sea.

Preheat the oven to 350°F. Place in a 13 × 9 × 2-inch baking dish:

Place the baking dish in the oven until the butter is completely melted. Remove from the oven, tilt the dish so the butter coats the inside, and set aside.

Combine in a large saucepan:

Bring to a boil over high heat, then reduce the heat to a simmer, stirring frequently, until very juicy, about 10 minutes. Whisk together in a medium bowl:

Pour the hot strawberry mixture into the baking dish, then pour the batter as evenly as possible over the strawberries. It will look messy and imperfect—this is what you want! Bake until browned, 40 to 45 minutes. Serve warm.