Cobbler, for me, is a dessert that never fails to please. More often than not, I make it with a surplus of summer berries, but I had these amazing little mirabelle plums from the market and wanted to put them to good use. They were nearly overripe and sugary sweet, so I decided to cook them down with some small, slightly tart apricots. A rustic dish, this cobbler is such a breeze to prepare, and always comes out of the oven looking beautiful. Use a big spoon to scoop out each serving (no need to be too delicate here), and top with a dollop of fresh cream or Greek yogurt.
6 tablespoons room temperature butter, divided
6 tablespoons sugar, divided, plus more for sprinkling
1/2 teaspoon almond extract
1/4 cup whole milk
3/4 cup flour
1/2 teaspoon salt, plus more
1/3 cup light brown sugar
Zest of 1 lemon
10 mirabelle plums, pitted and halved
6 apricots, pitted and quartered
2 teaspoons cornstarch
Preheat oven to 350ºF.
In a mixing bowl, beat 4 tablespoons butter and 4 tablespoons sugar until light and fluffy, 2-3 minutes. Add egg, almond extract, and milk; beat to combine. In another mixing bowl, combine flour, baking powder, and salt and stir into wet mixture; do not over mix.
In a saucepan over medium-low heat, melt remaining 2 tablespoons butter. Add brown sugar, remaining 2 tablespoons sugar, lemon zest, fruit, and corn starch; cook until just bubbling, stirring frequently, about 5 minutes. Pour into a baking dish and allow to rest for 10 minutes. With a spatula, gently spread batter evenly over fruit mixture. Using a pastry brush, lightly wash batter with water. Sprinkle with a pinch of sugar and bake until golden brown, 45-50 minutes.