Strawberry Papaya Cobbler

Preheat the oven to 350 degrees F.

In a food processor fitted with the metal blade, pulse 2 1/2 cups flour, salt and butter until crumbly. Or place the flour, salt and butter in a large bowl and combine using a pastry blender or two butter knives until crumbly.

Add 3/4 cup sugar and the two eggs to the flour mixture and pulse to combine or blend them in if mixing manually. Set aside.

Toss the strawberries and papaya chunks with the remaining 1/4 cup sugar and 2 tablespoons flour.

In a baking pan, scatter handfuls of the dough loosely, layering with some of the fruit mixture and the remaining dough. Be gentle with the dough or it could get hard once baked.

Keep some of the fruit mixture and drop it across the top of the dough for color.

Bake at 350 degrees F for about 45 minutes, or until the cobbler is golden brown.

To check for doneness, insert a knife in the dough. The cobbler is finished when the knife comes out clean. Remove the cobbler from the oven and let cool slightly before serving.