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SERVES:
8

INGREDIENTS:

2 cups pitted cherries
6 cups peeled and sliced peaches
1/4 cup all-purpose flour
1/4 cup light brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger

for the cobbler dough:
1 1/3 cups all-purpose flour
1/4 cup cornmeal (see hints below)
1/4 cup light brown sugar
1 Tbs baking powder
1/2 tsp salt
6 Tbs cold, cubed, unsalted butter
1/2 cup buttermilk (or regular milk)
1 large egg

PROCEDURE:

Preheat the oven to 350 degrees.

As the oven is coming up to temperature, pit a generous 2 cups of cherries and also peel and slice 6 cups of peaches and, after you peel each peach, run your knife around the circumference of it and then cut it vertically into wedges, dropping those into the measuring cup or mixing bowl as you go.

Combine the peaches and cherries with 1/4 cup all-purpose flour, 1/4 cup light brown sugar, 1/2 tsp each ground cinnamon and ground ginger, stir that to combine, transfer it to a 9 x 13-inch baking dish and place it on the center rack of the preheated oven.

While the fruit is getting a 10 - 15 minute head start in the oven, make the cobbler dough.

Combine 1 1/3 cups all-purpose flour with 1/4 cup cornmeal, 1/4 cup light brown sugar, 1 Tbs baking powder, 1/2 tsp salt and add 6 Tbs cold, cubed unsalted butter and use a pastry cutter to incorporate that.

At that point, whisk 1 large egg into 1/2 cup buttermilk and fold that into the flour mixture until just combined.

Pull the fruit out of the oven and divide the dough onto the top of that into 8 equal size dollops and place the baking dish back into the oven for another 25 minutes.

HINTS:

This technique works with all kinds of summer fruit. Serve with yogurt or ice cream. Substitute a scant 1/4 cup all-purpose flour if you don't have cornmeal on hand.