Stone Fruit Cobbler

Ingredients

• 0.3 teaspoon almond extract pure
• 2 teaspoons double-acting baking powder 
• 2 inches a round cookie cutter 
• 0.5 cup cornmeal stone-ground (not )
• 0.3 cup flour all-purpose
• 1.5 cups flour all-purpose
• 3 pounds stone fruit mixed pitted cut into 1/2-inch-thick wedges (8 cups)
• 1 cup heavy cream divided
• 0.5 teaspoon rounded salt 
• 0.8 cup sugar 
• 2 teaspoon sugar 
• 1 tablespoon butter unsalted melted
• 2 tablespoons butter unsalted cold cut into 1/2-inch cubes
• 1 teaspoon vanilla extract pure

Equipment

• bowl
• oven
• whisk
• blender
• baking pan
• rolling pin

Directions

1. Preheat oven to 400°F with rack in middle. Butter a 3-qt glass or ceramic baking dish.
2. Toss together filling ingredients in a large bowl.
3. Whisk together flour, cornmeal, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
4. Add 1 cup cream and stir just until a dough forms.
5. Turn out dough onto a lightly floured surface and lightly dust with flour, then roll out with a floured rolling pin into a 1/2-inch-thick round (about 10 inches in diameter).
6. Cut out biscuits with lightly floured cutter. If necessary, gather scraps and reroll once, then cut out more biscuits.
7. Arrange biscuits 1/2 inch apart over hot filling.
8. Brush tops with remaining Tbsp cream, then sprinkle with sugar.
9. Bake until topping is golden and fruit is bubbling in center, 25 to 30 minutes. Cool to warm, 30 minutes.