For Cobbler Filling
3 Pound Combination of Medium Ripe Peaches, Nectarines and Red Plums, Pitted and Cut Into Thick Wedges (About 8 Cups)
1 Cup Blueberries, Rinsed and Picked Over
1 Cup Raspberries, Rinsed and Picked Over
1 Cup Blackberries, Rinsed and Picked Over
½ Cup Granulated Sugar
¼ Dark Brown Sugar. Firmly Packed
¼ Cup Cornstarch
1 Tablespoon Freshly Squeezed Lemon Juice
½ Teaspoon Fine Sea Salt
For Cobbler Topping
1 Cup All-Purpose Flour
1 Cup Yellow Cornmeal, Medium to Finely Ground
3 Tablespoons Granulated Sugar
2 Teaspoons Baking Powder
½ Teaspoon Fine Sea Salt
½ Cup Unsalted Butter (1Stick), Cold and Cut Into Bits
1 Teaspoon Pure Vanilla Extract
1 Cup Whole Milk Buttermilk (NOT Low-Fat)
Heavy Cream for Brushing Top
Sanding Sugar for Sprinkling Top
Preheat oven to 375°F.
In a large bowl combine all of the fruit, ½ cup sugar, dark brown sugar, cornstarch, lemon juice and salt. Gently, but thoroughly, combine and transfer to a glass or ceramic 13 x 9” baking dish (or a baking dish that comes close to the dimensions). Set aside.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. With a pastry cutter or your finger tips, cut butter into the flour mixture to form lumps that are the size of small peas.
Add the vanilla to the buttermilk and pour over the flour mixture. Stir with a fork until the mixture comes together and a soft sticky dough is formed. Divide the dough into 12 equal parts and arrange over the filling. Brush the dough with heavy cream and sprinkle with the sanding sugar.
Place the baking dish onto a sheet pan lined with parchment to catch any drippings. Bake until the top is gold brown and the filling juices are bubbling, about 60 to 70 minutes. (If the top is browning too fast, loosely cover with foil.)
Remove from oven on to a wire rack and let cool 1 hour before serving. Serve with White Chocolate Whipped Cream or Crème Fraiche Semi-Freddo.