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To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges; or 4 pounds of berries (strawberries, raspberries, blackberries); or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.

Grace Parisi
Recipe by Food & Wine August 2008

Gallery

© Lucy Schaeffer

Recipe Summary

Yield:
8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the filling: In a bowl, toss the plums with the sugar and cornstarch and let stand for 10 minutes.

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  • Meanwhile, make the dough: Preheat the oven to 375°. In a food processor, pulse the flour with the cornmeal, sugar, candied ginger, baking powder and salt. Add the butter and pulse until crumbly. Add the milk and pulse until moistened.

  • Spread the filling in a 9-by-13-inch baking dish. Scoop 15 mounds of dough over the filling. Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving.

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