Cobbler: A deep-dish fruit pie with a biscuit "crust" on top
1. In a medium bowl, combine 1 cup flour, 3 Tbs. sugar, 1 1/4 tsp. baking powder, and 1/4 tsp. each baking soda and salt. Cut in 4 Tbs. cold butter, cubed, until mixture is pebbly. Combine 1/2 cup buttermilk and 1/2 tsp. vanilla; pour into flour mixture. Stir until dough just holds together (it will be shaggy). Chill.
2. In a large bowl, combine 6 cups fruit (peeled and chopped if necessary), 2 to 4 Tbs. sugar (depending on sweetness of fruit), 1 Tbs. cornstarch, 2 tsp. vanilla, juice of half a lemon, and 1/8 tsp. salt.
3. Preheat oven to 425 degrees F. Melt 2 Tbs. butter in a 10-in. ovenproof skillet over medium heat. Add fruit mixture; cook, stirring gently, until hot, about 5 minutes. Dollop large spoonfuls of dough over fruit to make "biscuits." Brush dough with 1 Tbs. buttermilk; sprinkle with 1 tsp. sugar. Reduce oven to 375 degrees F; bake until top is golden and filling is bubbling, about 30 minutes. Cool 10 minutes.