"STEWED FRUIT with a biscuit topping" is what Lisa Niggles' great-grandmother Winifred Lester would have called the fresh fruit crumb (like this one).
5-6 cups ripe berries and/or peeled, pitted, and sliced stone fruit
2 tsp. lemon juice
Grated rind of 1 lemon
1 cup plus 2 tbsp. sugar
2 1/4 cups flour
1/2 tsp. cinnamon
1 1/4 tsp. baking powder
1/2 tsp. salt
1/2 lb. chilled butter, cut in small pieces
1/4 cup milk
2 large eggs
Preheat oven to 375º. Put berries and/or fruit in large mixing bowl, then add lemon juice, lemon rind, 3/4 cup sugar, 1/4 cup flour, and 1/4 tsp. cinnamon and mix together by tossing gently. Spread fruit mixture in a deep baking pan and bake until berries are hot and bubbling, about 20 minutes.
Meanwhile, mix together remaining 2 cups flour, 1/4 cup sugar, baking powder, and salt in a bowl. Use two knives or a pastry cutter to work butter into flour mixture until it is the consistency of coarse meal.
Beat milk and eggs together in a small bowl, then add to flour mixture and stir with a fork until just mixed. Spread flour mixture evenly over berries.
Mix together 2 tbsp. sugar and 1/4 tsp. cinnamon in a small bowl and sprinkle over top of cobbler. Bake until golden, about 25 minutes.
