Peach & Blueberry Crisp with Spiced-Pecan Topping

Unlike most recipes for fruit crisp, which feed a large crowd, this one, baked in a 9-inch pan, is perfect for smaller households or gatherings.

• 2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
• 3 oz. (2/3 cup) all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 2/3 cup coarsely chopped pecans
• 3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
• 3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
• 1/4 cup granulated sugar
• 3 Tbs. cornstarch
• 1/4 tsp. freshly ground nutmeg

Tip:

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan.

In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.

In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit.

Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.

Pineapple-Ginger Brown Sugar Crisp

Fruit crisps usually showcase apples or stone fruit, but they’re just as good, if not better, made with pineapple. As it bakes, the pineapple releases much of its moisture, so the crisp comes out extra juicy and full of sweet-tart flavor. Serve with vanilla ice cream.  

• 1/2 cup packed dark brown sugar
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 7/8 oz. (1/4 cup) old-fashioned rolled oats (not quick-cooking or instant)
• 2 oz. (1/4 cup) unsalted butter, cut into 1/4-inch pieces
• Pinch freshly grated nutmeg
• Kosher salt
• 1 large fresh pineapple (about 4-1/4 lb.), peeled, cored, cut lengthwise into eighths, then crosswise into 1/2-inch pieces
• 1 Tbs. fresh lime juice
• 1 Tbs. finely grated fresh ginger
• 1 Tbs. cornstarch

Tip:

See the Test Kitchen post to learn how to prep a pineapple.

Position a rack in the center of the oven and heat the oven to 375°F.

Combine the brown sugar, flour, oats, butter, nutmeg, and 1/8 tsp. salt in a medium bowl. Using your fingers, rub in the butter until it’s about the size of small peas and the mixture resembles coarse, crumbly breadcrumbs; it should hold together when squeezed. Refrigerate, uncovered, while you make the filling.

Put the pineapple in a large bowl. In a small bowl, combine the lime juice, ginger, and a pinch of salt and whisk to blend. Stir the lime mixture into the pineapple. Sprinkle the cornstarch over the pineapple and stir again.

Transfer the pineapple to a 9-inch square baking dish and sprinkle the crumb mixture evenly over the top. Cover with foil and bake for 20 minutes. Remove the foil and continue to bake until the fruit is bubbling around the edges and the top is golden-brown and crisp, about 15  minutes more. Let cool for at least 15 minutes before serving.

Summer Fruit Cobbler

This essence-of-summer cobbler is perfect for making on vacation: It couldn't be easier to make, it can be made with whatever fruit looks good, and it's even an easy recipe to commit to memory. Plus, you can bake it in whatever dish or pan you have, from a 3-quart casserole to a large skillet.

• 4 oz. (8 Tbs.) unsalted butter, cut into 8 pieces
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1 cup granulated sugar
• 1-1/2 tsp. baking powder
• Pinch kosher salt
• 1 cup whole milk
• 3 cups mixed whole or sliced fresh summer fruit, such as blackberries, blueberries, raspberries, peaches, plums, and nectarines
• Vanilla ice cream for serving

Position a rack in the center of the oven and heat the oven to 375°F. Put the butter in 3-quart baking dish or similar, or in a 10- to 12-inch ovenproof skillet and put the dish or pan in the oven to melt the butter while the oven is heating.

Meanwhile, stir or whisk the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir or whisk until combined; a few small lumps are OK.

When the butter is fully melted, take the baking dish out of the oven and pour the batter over the melted butter; do not mix. Scatter the fruit over the batter, favoring the middle of the dish more than the edges; do not mix it in. Bake until the top is a rich golden-brown, 30 to 45 minutes. Serve warm with vanilla ice cream.

Strawberry-Rhubarb Cobbler with Honey

In this rustic dessert, honey flavors both the tender biscuit topping and the sweet-tart fruit. To ensure that the filling is thickened and fully cooked, bake the cobbler until it bubbles in the center.

For the filling:

• 1 lb. fresh strawberries, hulled and cut into 1/2-inch pieces (about 2-1/2 cups)
• 12 oz. fresh or thawed frozen rhubarb, cut into 1/2-inch pieces (about 2-1/2 cups)
• 1 large lemon, finely grated to yield 1/2 tsp. zest, squeezed to yield 2 Tbs. juice
• 3/4 cup mild honey (such as clover)
• 2 Tbs. instant tapioca
• 1 Tbs. cornstarch
• 1 Tbs. finely chopped fresh basil
• 1/2 tsp. kosher salt

For the topping:

• 9 oz. (2 cups) unbleached all-purpose flour; more as needed
• 2 Tbs. granulated sugar
• 4 tsp. baking powder
• 1/2 tsp. kosher salt
• 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces; more, softened, for the dish
• 2/3 cup plus 1 to 2 Tbs. heavy cream
• 1 Tbs. mild honey (such as clover)
• 1 Tbs. turbinado (raw) sugar
• 1/4 tsp. ground cinnamon

Position a rack in the center of the oven and heat the oven to 375°F.

Make the filling:

In a large bowl, thoroughly mix all of the filling ingredients; set aside.

Make the topping:

In another large bowl, sift together the flour, sugar, baking powder, and salt. Using your fingers, work the cold butter into the flour until the mixture resembles coarse meal. Add 2/3 cup of the cream and mix the dough with your fingers until it just comes together (if the dough seems dry, add an additional tablespoon of cream). On a well-floured surface, roll the dough out to a 14x18-inch rectangle that’s 1/8 inch thick. Using a 1-3/4-inch round cutter, cut the dough into approximately 50 rounds, pushing the cutter down and pulling it up without twisting it as you cut each round.

Prepare the cobbler:

Butter a shallow 2-quart dish. Transfer the filling to the dish and arrange the rounds on top, overlapping slightly. In a small bowl, combine the remaining tablespoon cream with the honey and brush the mixture over the rounds. In another small bowl, combine the turbinado sugar and cinnamon and sprinkle on top.

Bake until the biscuits are deep golden-brown on top and the filling is bubbling in the center, 20 to 25 minutes. If the biscuits brown too quickly, cover loosely with aluminum foil. Let cool for at least 20 minutes before serving.
 

Spiced Peach-Blueberry Pandowdy

  A pandowdy (sweetened fruit baked with a topping of dough) dates back to Colonial times. This simple dessert probably came about when a housewife had a lump of dough left over from breadmaking and figured it would make a nice topping for fruit, which usually meant apples. Today, pandowdies aren't limited to apples and bread doughs. Here' a round of rich, pre-baked pastry is set over a mix of spiced peaches and blueberries.

For the pastry:

• 4-1/2 ounces (1 cup) unbleached all-purpose flour
• 1 Tbs. granulated sugar
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) cold unsalted butter, cut into tablespoon-size pieces
• 1 tsp. cider vinegar

For the topping:

• 1 large egg yolk
• 1 oz. (1/3 cup) sliced almonds

For the filling:

• 3 lb. (6 to 7 large) firm, ripe peaches or nectarines
• 5 oz. (1 cup) blueberries
• 1/4 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 2-1/2 Tbs. cornstarch
• 1/4 tsp. table salt
• Large pinch allspice
• 1 tsp. finely grated fresh ginger
• 1 tsp. finely grated lime zest
• 1 Tbs. fresh lime juice

Make the pastry:

Put the flour, sugar, salt, and butter in a food processor. Pulse four times for 1 second each. The butter will still be quite chunky. Combine the cider vinegar with 3-1/2 Tbs. ice water in a liquid measuring cup. Slowly pour the water mixture through the feed tube while pulsing very rapidly—a fraction of a second for each pulse—until the dough looks like it will gather into a mass, about 30 quick pulses. Stop just short of the dough forming a ball. Turn the dough out onto a lightly floured surface and shape it into a 4-inch round or square (depending on the shape of your pan; see the filling directions below). Wrap tightly in plastic and refrigerate for 1 hour or up to a day.

Roll the dough on a lightly floured surface into a 10-1/2-inch round or a 9-1/2-inch square. Prick with a fork at 1-inch intervals and carefully set the dough on an ungreased baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.

Position a rack in the middle of the oven and heat the oven to 400°F. In a small bowl, mix the egg yolk and 1/2 tsp. water with a fork. Brush all of it over the chilled pastry and sprinkle with the almonds. Bake the pastry until lightly golden brown, about 15 minutes (it won’t be fully cooked). Set the baking sheet on a rack to cool. While the pastry bakes, assemble the filling.

Make the filling:

Butter a round 10x2-inch ovenproof dish or 9-inch square baking pan.

While the pastry is baking, bring a small pot of water to boil. (If using nectarines, skip this step.) Using a slotted spoon, put one peach in the water. Wait 45 seconds and then immerse the peach in a medium bowl of ice water until cool enough to handle and slip off the skin. (If the skin doesn’t come off easily, repeat the blanching and cooling steps.) Repeat with the remaining peaches.

Halve the peaches or nectarines and remove the pits (quarter the fruits if they cling to the pits). Cut the fruit into 1/2-inch-thick slices and set aside. Rinse the blueberries under cold tap water, drain, and pat dry on paper towels.

In a large bowl, whisk together the sugar, brown sugar, cornstarch, salt, and allspice. Add the peaches or nectarines, blueberries, ginger, lime zest, and lime juice. Fold together with a rubber spatula, making sure the ginger and lime zest are evenly distributed, and turn the mixture into the prepared pan. Cover loosely with foil.

Bake:

Bake for 30 minutes at 400°F. Reduce the heat to 350°F and continue baking until the fruit is just tender and the juices are just beginning to bubble, about 15 minutes.  Slip the pastry on top of the fruit and continue baking until the pastry and almonds are a rich golden brown and the juices appear thick and bubbly, another 20 to 25 minutes.  Halfway through this time use the back of a large metla spatula to gentkly press the pastry into the fruit so that the two integrate better.  Set the pandowdy on a cooling rack.  Serve warm or at room temperature. 

Carefully set the baked pastry on top of the partially baked fruit.

Apple Brown Betty with Rustic Crumbs

This dessert is best when very fresh, but it’s also quite good reheated the next day for breakfast.

• 12-oz. loaf French or Italian bread
• 4 oz. (1/2 cup) unsalted butter
• 3 lb. tart apples (about 8 medium), peeled, quartered, cored, and cut crosswise into 1/2-inch-thick slices
• 2 Tbs. lightly packed finely grated lemon zest, preferably grated on a rasp
• 3 Tbs. fresh lemon juice
• 3/4 cup granulated sugar
• 1-1/4 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. table salt
• 1/3 cup Calvados or 2/3 cup apple cider
• 2 tsp. pure vanilla extract

Position a rack in the middle of the oven and heat the oven to 225°F. Remove and discard the crusts from the bread and tear the bread into roughly 1/2-inch pieces for a total of 6 oz. or 5 loosely packed cups. Spread the bread pieces on a large rimmed baking sheet and bake, stirring once or twice, until the bread is completely dry but not browned, about 40 minutes. Set the pan on a rack and let the bread cool completely (it may be toasted three or four days ahead and stored airtight at room temperature in a zip-top bag).

Heat the oven to 375°F. Melt the butter in a large (preferably 12-inch) skillet over medium-low heat. Add the dried bread and cook, stirring occasionally, until the butter is absorbed and some of the bread has turned golden brown, about 5 minutes. Remove the pan from the heat and set aside.

In a large bowl, combine the apples with the lemon zest and juice. In a small bowl, combine the sugar, cinnamon, allspice, and salt. Add the sugar mixture to the apples and toss to combine well. In a liquid measuring cup, combine the Calvados with 1/3 cup water (or the apple cider, if using, without any water) and the vanilla.

Spread a third of the bread in the bottom of a 9-inch square baking pan. Spread half the apple mixture over the bread and drizzle with half of the Calvados or cider mixture. Sprinkle half of the remaining bread over the apples and spread the remaining apples evenly over the bread. Drizzle with the remaining Calvados or cider mixture and sprinkle the last of the bread evenly on top.

Bake until the apples are tender (test with the tip of a paring knife), the juices are bubbly, and the crumb topping is a deep golden brown, about one hour.  Halfway through baking, use a wide metal spatula to press down gently on top of the betty to be sure the apples are bathed with the juices.  Let cool on a rack for about 20 minutes; the betty will settle a bit as it cools.  Serve warm.

Plum Cobbler with Swirled Biscuit Topping

Rolling the dough with a cinnamon-sugar filling gives the topping to this cobbler gives it a gorgeous appearance. The flavors are most intense with Italian prune plums, but you can also use Santa Rosa plums or a combination.

For the filling

• 1 cup granulated sugar
• 1 Tbs. cornstarch
• 1/2 tsp. freshly grated nutmeg
• 1/8 tsp. ground cloves
• 2 Tbs. unsalted butter
• 1/4 cup molasses (I use Grandma’s brand)
• 2 tsp. pure vanilla extract
• 3 lb. prune plums (about 40), halved and pitted

For the biscuit dough:

• 5-3/4 oz. (1-1/4 cups) unbleached all-purpose flour
• 1-3/4 oz. (1/3 cup) yellow cornmeal
• 2 Tbs. granulated sugar
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. table salt
• 2 oz. (1/4 cup) cold unsalted butter, cut into tablespoon-size pieces
• 1/2 cup sour cream

For the biscuit swirl filling:

• 2 Tbs. unsalted butter, melted
• 2 Tbs. granulated sugar
• 1 tsp. ground cinnamon

Make the filling:

In a small bowl, combine the sugar, cornstarch, nutmeg, and cloves. Melt the butter in a heavy 4-quart saucepan over medium heat. Stir in the molasses, vanilla, and sugar mixture. Cook, stirring with a wooden spoon, until the sugar is dissolved, about 2 minutes. Add the plums and stir to combine well. Raise the heat to high and bring the mixture to a boil. Cover the pan, reduce the heat to medium, and cook for 3 minutes, stirring occasionally, just to partially cook the plums. Remove the pan from the heat and set aside, uncovered, until needed.

Position rack in the lower third and bottom of the oven; heat the oven to 425°F.

Make the biscuits:

In a large bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt to blend. Add the butter pieces and cut them in with a pastry blender or two table knives until the butter pieces resemble small peas. Add the sour cream and work it into the flour mixture with a rubber spatula until you have several large lumps of dough that appear quite dry. Turn the shaggy-looking mixture out onto an unfloured work surface and use both hands to quickly knead the clumps of dough just until they gather into one mass. The dough will be stiff and only slightly sticky. Shape the dough into a 4x6-inch rectangle. Lightly flour your work surface. With a long side of the dough nearest you, roll the dough into an 8x12-inch rectangle. Turn the dough over from time to time during the rolling and dust it lightly with flour if it’s sticky. Square the edges of the dough with your fingertips to keep it in a neat rectangle.

Starting with a long end, use both hands to gently roll the dough up like a jelly roll.

Brush the dough with the melted butter. Whisk the sugar and cinnamon in a small bowl to combine and sprinkle it evenly over the dough, leaving a 1-inch margin at the dough’s farthest edge uncovered. Roll up the dough like a jelly roll, starting with the long edge nearest you. Pinch the seam’s edges to seal. With the seam side facing down, cut the roll with a sharp knife into twelve 1-inch slices.

Assemble and bake:

Pour the plum mixture (which may be warm or hot) into a wide baking dish (about 8x12 inches, or 2-1/2 quarts, so the biscuits will fit in a single layer). Arrange the bizcuits, cut side up, over the fruit mixture, leaving an inch or so of space betwen the bixcuits. Put the pan in the lower third of the oven and set a baking sheet lined with aluminum foil on the rack below to catch any juices which might bubble over.  Bake until the biscuits are well browned and the juices are very bubbly, 25 to 30 minutes.  Put the pan on a rack to let cool.  Serve warm or at room temperature. 

Pear & Brown Sugar Crisp

My grandmother would add a tablespoon or so of bourbon to her pear crisp filling. She called the addition “a little flavoring.”

For the topping:

• 2/3 cup all-purpose flour
• 5 Tbs. unsalted butter, softened
• 3/4 cup rolled oats (instant or old-fashioned oatmeal)
• 1/2 cup firmly packed light brown sugar
• Pinch salt

For the pear filling:

• 3 lb. pears (about 6 large) such as Bosc or Bartlett, peeled, halved, and cored
• 1 Tbs. fresh lemon juice
• 2 tsp. pure vanilla extract
• 1/3 to 1/2 cup granulated sugar
• 1/2 tsp. ground cinnamon
• Pinch ground cloves
• 4-1/2 tsp. cornstarch

Make the topping:

In a food processor, combine the flour, butter, oats, brown sugar, and salt; pulse until the mixture starts to hold together. Set aside.

Make the filling:

Heat the oven to 350°F. Cut the pears into pieces about 1 inch long by 1/2 inch thick. In a large bowl, mix the pears, lemon juice, vanilla, 1/3 cup of the sugar, the cinnamon, cloves, and cornstarch; toss to combine. Taste and add more sugar if you like.

Bake the crisp:

Pour the pear mixture into an 11x7 inch ovenproof baking dish or into individual ramekins. Cover with the topping. Turn the oven down to 325°F and bake the crisp until the top is golden brown and the pears are tender, 70 to 80 minutes. Serve warm or at room temperature.

Blackberry-Peach Skillet Cobbler with Buttermilk Biscuits

The secret to this cobbler’s bright flavor is fresh orange juice in the blackberry and peach filling and orange-scented sugar on the biscuit topping. Use a light hand when mixing the biscuit dough, or the topping will be tough.

For the topping

• 2 Tbs. turbinado (raw) sugar
• 2 tsp. finely grated orange zest
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. table salt
• 2-1/2 oz. (5 Tbs.) cold unsalted butter, cut into 5 pieces
• 1/3 cup finely ground cornmeal
• 1/2 cup buttermilk
• 1 tsp. pure vanilla extract

For the filling

• 1 oz. (2 Tbs.) unsalted butter
• 1/2 cup granulated sugar
• 1 Tbs. cornstarch
• 1/2 tsp. ground cardamom
• Pinch table salt
• 1/4 cup fresh orange juice
• 2 lb. ripe peaches, halved, pitted, and cut into 1-inch-thick slices
• 2 cups blackberries

Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

In a small ramekin, mix the turbinado sugar and the orange zest until blended and set aside.

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend, about 10 seconds. Add the butter pieces and pulse until they are the size of small peas, 8 to 10 one-second pulses.

Transfer the mixture to a medium bowl. Stir in the cornmeal with a spatula. Gently stir in the buttermilk and vanilla until the dough is evenly moistened and begins to form large, soft clumps; don’t overmix or the biscuits will be tough. Refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

Melt the butter in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity) over medium-low heat. Add the sugar, cornstarch, cardamom, and salt and cook, stirring, until the sugar begins to melt, about 2 minutes. Whisking constantly, add the orange juice and bring to a boil.

Add the peaches and cook, stirring gently, until just barely tender, about 3 minutes. Add the blackberries and gently toss until the berries are hot, about 1 minute. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Using a 3-tablespoon scoop or a soup spoon, drop the topping in about 8 mounds onto the filling, leaving space between them. With your fingers, distribute the orange-sugar evenly over the biscuits.

Bake until the filling is bubbling and a toothpick inserted in a biscuit comes out clean, 25 to 30 minutes. Let sit for about 5 minutes to allow the filling to settle and thicken before serving.

Italian Plum Cobbler

Bigger Empress plums work well as an alternative to Italian prune plums, as do apricots. Or try a combination of plums and apricots.

For the cobbler dough:

• 7-1/2 oz. (1-2/3 cups) all-purpose flour
• 3-1/2 Tbs. granulated sugar
• 1-1/2 Tbs. baking powder
• 1/8 tsp. table salt
• 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
• 2/3 cup plus 1 Tbs. heavy cream
• 1 tsp. turbinado sugar (also called Sugar in the Raw)

For the filling:

• 2-1/4 lb. Italian prune plums, pitted and quartered (to yield 6 cups)
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cardamom
• 1/4 cup granulated sugar

Make the cobbler dough:

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.

Make the filling:

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.  

Plum Cobbler with Honey and Lavender Biscuits

The tender biscuits that top this cobbler come together in a food processor in minutes. Use a mild honey in the filling so it doesn’t overpower the plums.

For the topping

• 6 oz. (1 1/3 cups) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 1-3/4 tsp. baking powder
• 1/4 tsp. table salt
• 3 oz. (6 Tbs.) cold unsalted butter, cut into 5 pieces
• 1 tsp. chopped dried lavender
• 1/2 tsp. finely grated lemon zest
• 7 Tbs. heavy cream

Tip:

Use dried edible organic lavender to make this biscuit topping (not the lavender used to make scented sachets). It can be found at Whole Foods, natural food stores, and specialty markets.

For the filling

• 2/3 cup mild honey (such as clover)
• 1 tsp. chopped dried lavender
• 2-1/2 lb. ripe plums (about 12), halved and pitted, each half cut into 3 wedges
• 1 Tbs. cornstarch
• Pinch table salt

Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the cold butter and pulse into 1/2-inch pieces, 5 to 7 pulses. Add the lavender and lemon zest and pulse briefly to combine. Pour the cream over the top and pulse just until moist crumbs form, 8 to 10 pulses.

Turn the mixture out onto a work surface and gently knead until the dough comes together. Lightly flour the dough and roll it into a 9x5-inch rectangle. Cut the rectangle in half lengthwise, and cut each half into four equal pieces. Wrap in plastic and refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron (as shown in the photo).

Put the honey and lavender in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity). Bring to a boil over medium-low heat.

In a large bowl, toss the plums with the cornstarch and salt until evenly coated. Add to the boiling honey mixture and cook, stirring gently, until the plums release some juice and the sauce has thickened, about 6 minutes. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Arrange the dough pieces on top of the fruit, leaving spaces between them. Bake until the filling is bubbling and the topping is nicely browned, 30 to 40 minutes. Let sit for about 15 minutes to allow the filling to settle and thicken before serving

Vanilla-Fig Skillet Cobbler with Spiced Shortbread Topping

Toasted hazelnuts and warm spices give the cookie-like topping on this cobbler a deep, rich flavor that’s reminiscent of linzer cookies.

For the topping

• 5-5/8 oz. (1-1/4 cups) unbleached all-purpose flour
• 2 oz. (1/2 cup) finely ground toasted hazelnuts
• 1/2 tsp. baking powder
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. table salt
• 1/8 tsp. ground nutmeg
• Pinch of ground cloves
• Pinch of ground white pepper (optional)
• 4 oz. (1/2 cup) unsalted butter, softened
• 1/2 cup firmly packed light brown sugar
• 3 large egg yolks
• 1 tsp. pure vanilla extract

For the filling

• 1/2 cup granulated sugar
• 2 tsp. unbleached all-purpose flour
• 1/4 tsp. table salt
• 2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces
• 2 Tbs. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 1 vanilla bean (about 5 inches long), halved lengthwise, seeds scraped out 
• 2 lb. firm-ripe fresh figs, trimmed and halved (or quartered if large)

Make the topping

In a medium bowl, combine the flour, hazelnuts, baking powder, cinnamon, ginger, salt, nutmeg (freshly ground is best), cloves, and white pepper (if using). Whisk until well blended.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light, 3 to 5 minutes. Add the egg yolks and vanilla and beat until well blended, about 1 minute. Add the flour mixture and mix on medium-low speed until well blended, about 1 minute.

Lay a large piece of plastic wrap on the counter. Scrape the dough onto the plastic. Using the plastic as an aid, shape the dough into a 7-1/2-inch-long log. Wrap in the plastic and refrigerate until firm, about 4 hours.

Cut the chilled dough into ten 3/4-inch-thick slices, wrap, and refrigerate until ready to bake the cobbler.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

Position a rack in the center of the oven and heat the oven to 375°F.

Put the sugar, flour, and salt in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity) and whisk until well blended. Add 1 cup water and the butter, lemon juice, lemon zest, and vanilla bean halves and seeds. Cook over medium-low heat, stirring occasionally, until the butter melts and the sugar dissolves, about 2 minutes. Increase the heat to medium and boil, whisking constantly, until thickened, about 1 minute. Cover and set aside off the heat to steep for at least 30 minutes and up to 2 hours.

Return the syrup to a boil over medium-low heat. Add the figs and cook, tossing gently, until very hot and beginning to release their juice, 3 to 5 minutes. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Arrange the topping slices randomly over the hot filling, leaving space between them.

Bake until the filling is bubbling and the topping is golden-brown (a toothpick inserted into a few pieces should come out clean), 25 to 35 minutes. Let sit about for 30 minutes to allow the filling to settle and thicken before serving.

Apple-Pear Cobbler with Crisp Brown Sugar-Pecan Topping

Any kind of sweet-tart apple will work well in this cobbler; I like Braeburn and Cortland. For the pears, try Anjou or Bartlett, two of my favorite pears for baking.

For the topping

• 3/4 cup coarsely chopped pecans
• 1/2 cup firmly packed light brown sugar
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
• 1/2 tsp. ground ginger
• Pinch table salt

For the filling

• 1-1/2 oz. (3 Tbs.) unsalted butter
• 1/3 cup firmly packed light brown sugar
• 1 Tbs. unbleached all-purpose flour
• 1-1/2 tsp. finely chopped fresh ginger
• Pinch table salt
• 1/2 cup applejack or apple cider
• 1 Tbs. fresh lemon juice
• 1 lb. firm, semi-tart apples, peeled, cored, and cut into 1/2-inch-thick slices
• 1 lb. ripe pears, peeled, cored, and cut into 3/4-inch-thick slices

Position a rack in the center of the oven and heat the oven to 400°F.

Make the topping

In a food processor, combine half of the pecans with the brown sugar, flour, butter, ginger, and salt. Pulse the ingredients until they begin to form moist clumps. Add the remaining pecans and pulse briefly until the pecans are broken up but not pulverized. Refrigerate the topping in the work bowl while you prepare the filling.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

Melt the butter in a 10-inch ovenproof skillet (8- to 10-cup capacity) over medium-low heat. Add the brown sugar, flour, ginger, and salt; cook, stirring and smearing with a rubber spatula, until the sugar is melted and the mixture is smooth, about 1 minute. Whisking constantly, add the applejack and lemon juice and cook until boiling, about 2 minutes.


Reduce the heat to low and add the apples. Cook, stirring gently, until just barely tender, about 4 minutes. Add the pears and gently toss until coated and hot, about 3 minutes. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively flat layer. Scatter the topping evenly over the fruit. Bake until the fruit is very tender when pierced with a knife and the topping is browned, 25 to 35 minutes. Let sit for about 10 minutes to allow the juice to settle and thicken before serving.

Plum Cobbler with Swirled Biscuit Topping

Rolling the dough with a cinnamon-sugar filling gives the topping to this cobbler gives it a gorgeous appearance. The flavors are most intense with Italian prune plums, but you can also use Santa Rosa plums or a combination.

For the filling

• 1 cup granulated sugar
• 1 Tbs. cornstarch
• 1/2 tsp. freshly grated nutmeg
• 1/8 tsp. ground cloves
• 2 Tbs. unsalted butter
• 1/4 cup molasses (I use Grandma’s brand)
• 2 tsp. pure vanilla extract
• 3 lb. prune plums (about 40), halved and pitted

For the biscuit dough:

• 5-3/4 oz. (1-1/4 cups) unbleached all-purpose flour
• 1-3/4 oz. (1/3 cup) yellow cornmeal
• 2 Tbs. granulated sugar
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. table salt
• 2 oz. (1/4 cup) cold unsalted butter, cut into tablespoon-size pieces
• 1/2 cup sour cream

For the biscuit swirl filling:

• 2 Tbs. unsalted butter, melted
• 2 Tbs. granulated sugar
• 1 tsp. ground cinnamon

Make the filling:

In a small bowl, combine the sugar, cornstarch, nutmeg, and cloves. Melt the butter in a heavy 4-quart saucepan over medium heat. Stir in the molasses, vanilla, and sugar mixture. Cook, stirring with a wooden spoon, until the sugar is dissolved, about 2 minutes. Add the plums and stir to combine well. Raise the heat to high and bring the mixture to a boil. Cover the pan, reduce the heat to medium, and cook for 3 minutes, stirring occasionally, just to partially cook the plums. Remove the pan from the heat and set aside, uncovered, until needed.

Position rack in the lower third and bottom of the oven; heat the oven to 425°F.

Make the biscuits:

In a large bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt to blend. Add the butter pieces and cut them in with a pastry blender or two table knives until the butter pieces resemble small peas. Add the sour cream and work it into the flour mixture with a rubber spatula until you have several large lumps of dough that appear quite dry. Turn the shaggy-looking mixture out onto an unfloured work surface and use both hands to quickly knead the clumps of dough just until they gather into one mass. The dough will be stiff and only slightly sticky. Shape the dough into a 4x6-inch rectangle. Lightly flour your work surface. With a long side of the dough nearest you, roll the dough into an 8x12-inch rectangle. Turn the dough over from time to time during the rolling and dust it lightly with flour if it’s sticky. Square the edges of the dough with your fingertips to keep it in a neat rectangle.

Starting with a long end, use both hands to gently roll the dough up like a jelly roll.

Brush the dough with the melted butter. Whisk the sugar and cinnamon in a small bowl to combine and sprinkle it evenly over the dough, leaving a 1-inch margin at the dough’s farthest edge uncovered. Roll up the dough like a jelly roll, starting with the long edge nearest you. Pinch the seam’s edges to seal. With the seam side facing down, cut the roll with a sharp knife into twelve 1-inch slices.

Assemble and bake:

Pour the plum mixture (which may be warm or hot) into a wide baking dish (about 8x12 inches, or 2-1/2 quarts, so the biscuits will fit in a single layer). Arrange the bizcuits, cut side up, over the fruit mixture, leaving an inch or so of space betwen the bixcuits. Put the pan in the lower third of the oven and set a baking sheet lined with aluminum foil on the rack below to catch any juices which might bubble over.  Bake until the biscuits are well browned and the juices are very bubbly, 25 to 30 minutes.  Put the pan on a rack to let cool.  Serve warm or at room temperature. 

Plum Cobbler with Honey and Lavender Biscuits

The tender biscuits that top this cobbler come together in a food processor in minutes. Use a mild honey in the filling so it doesn’t overpower the plums.

For the topping

• 6 oz. (1 1/3 cups) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 1-3/4 tsp. baking powder
• 1/4 tsp. table salt
• 3 oz. (6 Tbs.) cold unsalted butter, cut into 5 pieces
• 1 tsp. chopped dried lavender
• 1/2 tsp. finely grated lemon zest
• 7 Tbs. heavy cream

Tip:

Use dried edible organic lavender to make this biscuit topping (not the lavender used to make scented sachets). It can be found at Whole Foods, natural food stores, and specialty markets.

For the filling

• 2/3 cup mild honey (such as clover)
• 1 tsp. chopped dried lavender
• 2-1/2 lb. ripe plums (about 12), halved and pitted, each half cut into 3 wedges
• 1 Tbs. cornstarch
• Pinch table salt

Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the cold butter and pulse into 1/2-inch pieces, 5 to 7 pulses. Add the lavender and lemon zest and pulse briefly to combine. Pour the cream over the top and pulse just until moist crumbs form, 8 to 10 pulses.

Turn the mixture out onto a work surface and gently knead until the dough comes together. Lightly flour the dough and roll it into a 9x5-inch rectangle. Cut the rectangle in half lengthwise, and cut each half into four equal pieces. Wrap in plastic and refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron (as shown in the photo).

Put the honey and lavender in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity). Bring to a boil over medium-low heat.

In a large bowl, toss the plums with the cornstarch and salt until evenly coated. Add to the boiling honey mixture and cook, stirring gently, until the plums release some juice and the sauce has thickened, about 6 minutes. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Arrange the dough pieces on top of the fruit, leaving spaces between them. Bake until the filling is bubbling and the topping is nicely browned, 30 to 40 minutes. Let sit for about 15 minutes to allow the filling to settle and thicken before serving

Strawberry & Honey Buckle with Marsala Ice Cream

Almost any fruit can be used in this recipe, along with any herb you like. Leftover strawberries are really delicious with yogurt and granola or over ice cream. The ice cream will be soft, so be sure to freeze it until hardened after removing it from the ice cream machine.

For the ice cream

• 6 large egg yolks
• 1 cup whole milk
• 2/3 cup sugar
• Kosher salt
• 1-1⁄2 cups heavy cream
• 1⁄2 cup sweet Marsala

For the crumb topping

• 1⁄2 cup all-purpose flour
• 1/3 cup packed dark brown sugar
• 1⁄4 tsp. kosher salt
• 2 oz. (4 Tbs.) cold unsalted butter, cut into small pieces

For the strawberries

• 3 cups chopped fresh strawberries
• 1 Tbs. sugar
• Zest from half a lemon
• 1/8 tsp. kosher salt
• 1⁄4 cup fresh anise hyssop leaves or mint leaves, finely chopped

For the cake

• Cooking spray
• 4 oz. (8 Tbs.) unsalted butter, softened
• 3⁄4 cup granulated sugar
• 1 cup all-purpose flour
• 1-1⁄2 tsp. baking powder
• 1/4 tsp. kosher salt
• 1 large egg
• 1⁄2 tsp. vanilla extract
• 1⁄2 cup whole milk

For garnish

• 1/2 cup mild honey
• 1/2 cup prepared granola

Make the ice cream

In a medium bowl, gently beat the egg yolks and set aside. In a large saucepan, combine the milk, sugar, and a pinch of salt. Bring to a boil and remove the pan from the heat.

In a steady stream, pour half of the milk mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a silicone spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into a clean bowl. Stir in the cream and Marsala. Cover and refrigerate until completely chilled, at least 8 hours or up to overnight.

Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an airtight container, and freeze until hardened, at least 4 hours and up to 2 weeks.

Make the topping

In a medium bowl, combine the flour, brown sugar, and 1/4 tsp. salt. Using your fingers or a pastry blender, blend in the cold butter until the mixture resembles coarse meal. Refrigerate until needed.

Prepare the strawberries

In a medium bowl, combine the strawberries, sugar, lemon zest, salt, and anise hyssop. Toss to combine and set aside.

Make the cake

Position a rack in the center of the oven and heat the oven to 375°F.
Spray the insides of 8 (8 oz.) mason jars with cooking spray and place
the jars in a baking dish or roasting pan.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Add the egg to the butter and sugar, followed by the vanilla, mixing until combined. Add the dry ingredients in 3 batches, alternating with the milk and beginning and ending with the dry ingredients.

Spoon 3 Tbs. of the batter into each prepared mason jar. Top the batter with 2 Tbs. of the strawberries mixture (you will have some left over), and top the strawberries with 2 Tbs. of the crumb topping (you will have a little left over), mashing some together to form large clumps.

Bake until the tops are just starting to brown and the edges begin to pull away from the sides of the jar, rotating the pan halfway through, about 45-55 minutes.

Remove from the oven and allow to cool slightly, then drizzle each with 1 Tbs. of honey and top with 1 Tbs. of granola. Serve with the ice cream.

Summer Fruit Cobbler

This essence-of-summer cobbler is perfect for making on vacation: It couldn't be easier to make, it can be made with whatever fruit looks good, and it's even an easy recipe to commit to memory. Plus, you can bake it in whatever dish or pan you have, from a 3-quart casserole to a large skillet.

• 4 oz. (8 Tbs.) unsalted butter, cut into 8 pieces
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1 cup granulated sugar
• 1-1/2 tsp. baking powder
• Pinch kosher salt
• 1 cup whole milk
• 3 cups mixed whole or sliced fresh summer fruit, such as blackberries, blueberries, raspberries, peaches, plums, and nectarines
• Vanilla ice cream for serving

Position a rack in the center of the oven and heat the oven to 375°F. Put the butter in 3-quart baking dish or similar, or in a 10- to 12-inch ovenproof skillet and put the dish or pan in the oven to melt the butter while the oven is heating.

Meanwhile, stir or whisk the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir or whisk until combined; a few small lumps are OK.

When the butter is fully melted, take the baking dish out of the oven and pour the batter over the melted butter; do not mix. Scatter the fruit over the batter, favoring the middle of the dish more than the edges; do not mix it in. Bake until the top is a rich golden-brown, 30 to 45 minutes. Serve warm with vanilla ice cream.

Fourth of July Mixed Berry Cobbler

This oversize red, white, and blue cobbler is designed to feed a Fourth of July party crowd. Crystallized ginger adds a little zing to a standard cobbler topping. Although this is a classic summer cobbler, it can be made successfully out of season with frozen berries (no need to thaw). The recipe is easily cut in half; bake it in a 9-inch deep-dish pie plate for forty to forty-five minutes. Crystallized ginger is fresh ginger that has been dried and preserved in sugar. Good-quality crystallized ginger should not be fibrous, and it should be moist and tasty enough to eat out of the bag.

For the fruit filling

• 3-1/3 cups (about 21 oz.) fresh blueberries
• 3-1/3 cups (about 21 oz.) fresh blackberries
• 3-1/3 cups (about 21 oz.) fresh raspberries
• 1 cup plus 2 Tbs. granulated sugar (depending on the ripeness of the berries)
• 1-1/8 tsp. coarse salt
• 2 tsp. freshly squeezed lemon juice (from 1 lemon)
• 6 Tbs. cornstarch

For the biscuits

• 2-2/3 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 Tbs. baking powder
• 2 tsp. baking soda
• 1 tsp. coarse salt
• 1/2 cup diced crystallized ginger
• 12 Tbs. (1-1/2 sticks) cold unsalted butter, cubed
• 1/2 cup buttermilk
• 1 Tbs. sanding sugar, for finishing

Make the filling

In a large bowl, toss together the blueberries, blackberries, raspberries, granulated sugar, salt, lemon juice, and cornstarch.  Transfer to a 10 by 14-inch rectangular, ceramic baking dish.

Make the dough and bake the cobbler

Set the oven rack in the lower third of the oven. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick silicone baking mat.

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and crystallized ginger.

Working quickly so as not to warm the butter, work the butter into the flour mixture with your fingers until it resembles coarse crumbs. Add 6 Tbs. of the buttermilk and fold with a rubber scraper or your hands until the buttermilk has been absorbed and there are no dry patches. Add the remaining 2 Tbs. of buttermilk as necessary (you won’t use all of it; reserve what’s left for brushing the dough). The dough should be dry enough to hold a shape when you cut it out.

Turn the dough out onto a lightly floured work surface. With lightly floured hands, pat the dough to about 3/4 inch thick. Cut out twelve stars with a 3-3/8-inch (measuring point to point) star cookie cutter and place them in a single layer on top of the fruit. Brush the stars with the reserved buttermilk, and sprinkle each with 1/4 tsp. of sanding sugar. Bake, rotating the baking sheet two-thirds of the way through the baking time, until the biscuit topping is lightly browned and cooked through, 60 to 65 minutes. Serve warm or at room temperature.

Spiced Peach-Blueberry Pandowdy

  A pandowdy (sweetened fruit baked with a topping of dough) dates back to Colonial times. This simple dessert probably came about when a housewife had a lump of dough left over from breadmaking and figured it would make a nice topping for fruit, which usually meant apples. Today, pandowdies aren't limited to apples and bread doughs. Here' a round of rich, pre-baked pastry is set over a mix of spiced peaches and blueberries.

For the pastry:

• 4-1/2 ounces (1 cup) unbleached all-purpose flour
• 1 Tbs. granulated sugar
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) cold unsalted butter, cut into tablespoon-size pieces
• 1 tsp. cider vinegar

For the topping:

• 1 large egg yolk
• 1 oz. (1/3 cup) sliced almonds

For the filling:

• 3 lb. (6 to 7 large) firm, ripe peaches or nectarines
• 5 oz. (1 cup) blueberries
• 1/4 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 2-1/2 Tbs. cornstarch
• 1/4 tsp. table salt
• Large pinch allspice
• 1 tsp. finely grated fresh ginger
• 1 tsp. finely grated lime zest
• 1 Tbs. fresh lime juice

Make the pastry:

Put the flour, sugar, salt, and butter in a food processor. Pulse four times for 1 second each. The butter will still be quite chunky. Combine the cider vinegar with 3-1/2 Tbs. ice water in a liquid measuring cup. Slowly pour the water mixture through the feed tube while pulsing very rapidly—a fraction of a second for each pulse—until the dough looks like it will gather into a mass, about 30 quick pulses. Stop just short of the dough forming a ball. Turn the dough out onto a lightly floured surface and shape it into a 4-inch round or square (depending on the shape of your pan; see the filling directions below). Wrap tightly in plastic and refrigerate for 1 hour or up to a day.

Roll the dough on a lightly floured surface into a 10-1/2-inch round or a 9-1/2-inch square. Prick with a fork at 1-inch intervals and carefully set the dough on an ungreased baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.

Position a rack in the middle of the oven and heat the oven to 400°F. In a small bowl, mix the egg yolk and 1/2 tsp. water with a fork. Brush all of it over the chilled pastry and sprinkle with the almonds. Bake the pastry until lightly golden brown, about 15 minutes (it won’t be fully cooked). Set the baking sheet on a rack to cool. While the pastry bakes, assemble the filling.

Make the filling:

Butter a round 10x2-inch ovenproof dish or 9-inch square baking pan.

While the pastry is baking, bring a small pot of water to boil. (If using nectarines, skip this step.) Using a slotted spoon, put one peach in the water. Wait 45 seconds and then immerse the peach in a medium bowl of ice water until cool enough to handle and slip off the skin. (If the skin doesn’t come off easily, repeat the blanching and cooling steps.) Repeat with the remaining peaches.

Halve the peaches or nectarines and remove the pits (quarter the fruits if they cling to the pits). Cut the fruit into 1/2-inch-thick slices and set aside. Rinse the blueberries under cold tap water, drain, and pat dry on paper towels.

In a large bowl, whisk together the sugar, brown sugar, cornstarch, salt, and allspice. Add the peaches or nectarines, blueberries, ginger, lime zest, and lime juice. Fold together with a rubber spatula, making sure the ginger and lime zest are evenly distributed, and turn the mixture into the prepared pan. Cover loosely with foil.

Bake:

Bake for 30 minutes at 400°F. Reduce the heat to 350°F and continue baking until the fruit is just tender and the juices are just beginning to bubble, about 15 minutes.  Slip the pastry on top of the fruit and continue baking until the pastry and almonds are a rich golden brown and the juices appear thick and bubbly, another 20 to 25 minutes.  Halfway through this time use the back of a large metla spatula to gentkly press the pastry into the fruit so that the two integrate better.  Set the pandowdy on a cooling rack.  Serve warm or at room temperature. 

Carefully set the baked pastry on top of the partially baked fruit.