Yield: 8 to 10 servings
¼ cup unbleached all-purpose flour
¼ cup dark brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt
4 tablespoons unsalted butter, cut into 16 cubes, chilled
1/3 cup whole raw almonds, roughly chopped
¼ cup old-fashioned oats (not instant)
Combine the flour, brown sugar, cinnamon and salt in a food processor and pulse to combine, approximately 5 times. Add butter and pulse 10 times. Add the almonds and oats and pulse 10 times, until the texture is like chunky sand.
Transfer into a small bowl and refrigerate until ready to use. Do not clean food processor – you will use it to make the cake cobbler batter.
Cake Cobbler Batter:
1¼ cup all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
1/8 teaspoon ground cardamom
4 tablespoons butter, melted
1 tablespoon grapeseed oil (or other neutral oil)
2 large whole eggs
1 tablespoon grated ginger, peeled and grated on a Microplane
2 teaspoons orange zest, grated on a Microplane
2 teaspoons Amaretto
1 cup whole milk
Adjust an oven rack to the lower middle position, then preheat the oven to 350ºF.
Add flour, sugar, baking powder, salt and cardamom to the food processor and pulse to combine, approximately 5 times.
With food processor running, stream in melted butter and oil. Turn off food processor.
Add eggs and process for 5 seconds.
Add the remaining ingredients. Process for 5 seconds. Scrape down the sides and bottom (as best you can around the blade) and process again for 5 seconds.
3 tablespoons butter, cubed into 12 pieces
1 tablespoon granulated sugar
1/8 teaspoon kosher salt
2 teaspoons corn starch
3 medium plums (9-ounces), pits discarded, diced medium
1 (6-ounce package) blackberries
Add the butter to a 7×11-inch (2 quart) casserole dish. Place on a sheet tray and transfer to the oven. Bake until the butter is melted, but not browned, and pan is hot, 8-10 minutes. (Set a timer!)
While the butter is melting, add the sugar, salt and corn starch to a small mixing bowl. Whisk to combine.
Add the fruit to a medium bowl.
Sprinkle the cornstarch mixture evenly over the fruit and fold together gently.
Gather your ingredients and bring them close to your oven – it’s go time!
Remove sheet tray with casserole dish (with now melted butter) from the oven. Pour in the batter and use a rubber spatula to make sure you get as much batter as possible into the dish. Evenly distribute fruit throughout the dish – starting with the perimeter of the batter. Evenly distribute/sprinkle over the crisp topping.
Transfer dish on sheet tray to the oven.
Bake, uncovered, for 45 minutes, rotating the sheet tray after 20 minutes, until the the top is golden brown.
Remove from the oven. Transfer dish to a cooling rack. Let cool for at least 45 minutes before diving in.