3nectarines, pitted and chopped into 3/4 inch cubes
3peaches, pitted and chopped into 3/4 inch cubes
1cupassorted berries, hulled
1/4teaspoonfreshly grated nutmeg
1teaspoonpeeled and grated fresh ginger
1juice and zest of an orange
4tablespoonbutter, unsalted, cut into 1/4 inch cubes
Sugar Cookie Dough/Cobbler Crust
1cupflour(plus 2 tablespoons)
3/4cupsugar(plus 2 tablespoons)
1tablespoonfreshly squeezed lemon juice
1tablespoonfreshly squeezed lime juice
1tablespoonfinely grated lemon zest
1tablespoonfinely grated lime zest
1/4cupheavy creamreserve for assembling cobblers
2tablespoonssugar mixed with 1/4 teaspoon ground cinnamonreserve for assembling cobblers
1tablespoonconfectioners sugar, sifted
1cupheavy cream, well-chilled
Stone Fruit Cobbler
In a large bowl, toss the fruit together with sugar, cinnamon, cardamom, nutmeg, vanilla, orange juice and zest, ginger and cornstarch. Taste the fruit; you should be able to taste each ingredient, even the cornstarch (which should give the cobbler a pasty, flour-like taste).
Depending on the sweetness and ripeness of your fruit, you may need to add more sugar or a smidge more cornstarch (not more than 1 teaspoon).
Sugar Cookie Dough
Sift the flour, baking powder, and salt together and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the Plugrá Butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla, lemon juice, and lime juice and zest. Scrape down the sides, and then beat in the egg.
With the mixer on low speed, add the dry ingredients in thirds, scraping the bowl down after each addition. Continue mixing until a loose dough forms, about 1 minute.
Shape the dough into a flat dish, wrap it tightly in plastic wrap and chill the dough until form, at least 2 hours or overnight.
In the bowl of a stand mixer fitted with a whisk attachment, whip the cream sugar, and vanilla on medium-high speed until stiff. If you are not using it right away, transfer the whipped cream to a large bowl, cover with plastic wrap, and refrigerate. Covered and chilled, it should keep for up to 3 hours.
Preheat the oven to 350°F
Butter four 8-ounce ovenproof ramekins or a 13 by 9-inch baking dish. Dust the buttered ramekins or dish with sugar.
Mound the fruit mixture into the ramekins or baking dish. The fruit will collapse as it bakes so you want to heap it so the fruit domes beyond the top of the baking vessel, and dot with the cubed Plugrá Butter.
Roll the sugar cookie dough out to a ½-inch thickness. Cut the sugar cookie dough into ½-inch cubes and top the cobbler with as many dough cubes as possible, distributing it evenly over the fruit.
Using a pastry brush, dab the dough with 1/4 cup of heavy cream. Sprinkle about ¾ teaspoon of cinnamon sugar over each ramekin, or distribute about 1 tablespoon over the cobble if using a baking dish.
Bake the cobbler until the cookie dough is golden brown and the fruit begins to bubble, about 20 minutes.