Servings: 6 to 8
When summer fruit is at its peak, I like to make this cobbler. It’s all about the fruit, so add no other spices or flavorings but the butter and sugar. (However, if your fruit isn’t at its best, go ahead and boost the flavor with some finely grated lemon zest, or ground ginger or cinnamon.) Serve the cobbler warm with your favorite ice cream.
Position a rack in the center of the oven, and heat oven to 375°F. Melt the butter in a large skillet over medium heat. Add the sugar and fruit, and continue to cook, stirring often, until sugar is dissolved and juices appear in skillet. Increase heat to medium-high, and cook, stirring occasionally, until fruit begins to break down and the juices begin to thicken, 5 to 6 minutes. Remove from heat.
Combine the flour, cornmeal, granulated sugar, baking powder, baking soda, and salt in a food processor, and pulse to mix. Add the butter, and pulse until the mixture resembles coarse meal, about 30 pulses.
Transfer flour mixture to a medium bowl, add the cream, and mix with a fork. If the dough seems dry after mixing, add more cream, a tablespoon or two at a time, until the dough is soft and moist.
Taste the fruit filling, and add another tablespoon of granulated sugar if you think it needs it. Transfer the fruit to a 9-inch baking dish. Put the dish on a rimmed baking sheet to catch any spills. Spoon the dough over the fruit; it should cover all of it, but no worries if it doesn’t. Sprinkle with turbinado sugar.
Bake until the fruit is bubbling, the topping is golden, and a toothpick inserted in the center comes out clean, 45 to 55 minutes. If the topping begins to brown too quickly, cover lightly with foil. Let cool briefly, and serve warm.
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