Italian Plum Cobbler

In a food processor or an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Pulse or mix to combine. Add the butter and then pulse or mix until the mixture resembles fine crumbs. Add 2/3 cup of the cream and pulse until the dough just comes together, scraping the paddle and bowl if necessary. Turn the dough onto a lightly floured surface and gently pat it together, incorporating any stray crumbs. Shape the dough into eight 2-inch balls. Set each ball on a baking sheet and flatten slightly. Refrigerate for at least 20 minutes but no longer than 2 hours.

Heat the oven to 350°F. In a large bowl, combine the plums, cinnamon, cardamom, and sugar; toss well. Spoon the fruit into a 2-qt. gratin dish or other shallow casserole dish (don’t use a metal dish). Arrange the flattened dough balls on top of the fruit, leaving about 1 inch of space around each biscuit. Brush the biscuits with the remaining 1 Tbs. cream and sprinkle with the turbinado sugar. Bake on a baking sheet until the fruit is bubbling and the top is lightly browned, 40 to 45 minutes. Serve hot or warm, topped with crème fraîche or vanilla ice cream, if you like.