Peach Apricot, and Blueberry Cobbler

Cobbler Crust Ingredients:
1 cup all-purpose flour
1/2 cup rye flour
1/2 cup cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
3/4 stick of very cold butter cut into bits and rechilled for 10 minutes
1/2 cup milk
1/4 cup mascarpone, plus more for serving

Cobbler Filling Ingredients:
3 peaches, pitted and sliced into 1/2-inch wedges
2 apricots, pitted and sliced into 1/2-inch wedges
1 cup blueberries
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon cherry liqueur (or cassis)
Zest of 1 lemon
Pinch of freshly ground black pepper (optional)

Preparation:

1. Preheat the oven to 375 degrees F with the baking rack positioned in the middle. Butter and set aside a 1 1/2 quart baking dish.

2. In a large bowl, whisk together the flours, cornmeal, baking powder, sugar, and salt. Drop in butter, and using your fingertips, toss the butter pieces with the flour until coated. Rub the butter into the dry ingredients until the mixture is pebbly and you have small-sized pieces of butter throughout. Some pieces will be pea-sized; some will be pinto-bean sized – that’s what you’re looking for, texture-wise.

3. In a small bowl, whisk together the milk and the mascarpone until well combined. Pour the milk-mascarpone mixture over the dry ingredients and mix with a fork until you get a very soft dough. At this point, you will probably still have dry bits of dough at the bottom of the bowl, which you can incorporate using your hands or a spatula, but err on the side of dough with a few dry bits and pieces than overworked dough. The dough will remain soft and sticky.

4. Roll the dough out between two pieces of parchment paper until it’s roughly the shape and size of your baking dish – don’t worry about making it exact – this is a rustic dessert and looks better slightly messy. Chill the dough until ready to use – while you prepare the fruit.

5. In a large bowl toss all the filling ingredients and stir gently to mix. Turn the fruit into the buttered dish and top with the biscuit dough. If the dough is too large, just trim the dough around the dish and tuck in the dough sides. Using a small, sharp knife, cut 6 slits around in the dough, just as you would for a pie crust. Using the same knife or a 1-inch round cookie cutter, cut a circle out of the center of the dough. Bake the cobbler 50 to 65 minutes, or until the top is puffed and golden brown and the fruit is bubbling through the center hold. Cool the cobbler on a cooling rack for at least 30 minutes before serving. Serve warm or at room temperatures with a dollop mascarpone, if you like.

Serves 4 to 6.