Ingredients

Cherry Filling:
8 cups fresh pitted sour cherries
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
1/4 cup cornstarch
1/4 cup packed light brown sugar
3/4 cup granulated sugar
1/4 cup ( 1/2 stick) unsalted butter

Cobbler Topping:
1 1/2 cups all-purpose flour
1 cup cake flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons ( 3/4 stick) unsalted butter
1/3 cup granulated sugar
1 large egg, room temperature
3/4 cup whole milk

Adjust the baking rack to the center of the oven and preheat oven to 375 F.

Make the filling:
Combine the cherries with the lemon juice and cinnamon in a large mixing bowl. Whisk together the nutmeg, cornstarch, brown sugar and granulated sugar; fold into the cherry mixture. Cut the butter into tiny pieces and add to the cherries, then transfer to a well-buttered 13-by-9-inch baking dish.

Directions

Make the topping:

First, sift the all-purpose flour, cake flour, baking powder and salt into a medium mixing bowl. Slice the butter into 1-inch pieces and scatter over the flour mixture; sprinkle in the sugar, then cut all the ingredients together with a pastry cutter until the mixture resembles coarse crumbly meal.

Second, whisk the egg and milk together in a separate bowl, then add to the crumbly mixture. Stir with a wooden spoon until the dough just comes together and attains the consistency of wet biscuit dough.

Third, spoon the topping into small mounds over the cherry filling. Brush the mounds with a little milk and sprinkle with a little granulated sugar. Bake until the topping is golden and the fruit is bubbling, 40 to 45 minutes.

Makes 12 servings.