Fruit Cobbler With Any Fruit

Preparation

1. Step 1

   Place a piece of parchment paper on a small rimmed baking sheet or large plate.

2. Step 2

   In a food processor, pulse together flour, granulated sugar, baking powder, baking soda and salt. Pulse in butter just until mixture looks like small pebbles. Drizzle in buttermilk and cream, and pulse just to combine.

3. Step 3

   Transfer to a lightly floured surface and pat dough together, incorporating any stray or dry pieces. Using a spoon, scoop off 2-inch pieces of dough and roll into balls (you should end up with about 10). Transfer dough to baking sheet or plate and flatten balls to ¾-inch thick; wrap with plastic and chill for at least 20 minutes, and up to 8 hours.

4. Step 4

   Meanwhile, heat oven to 350 degrees. In a large bowl, toss together fruit, sugar to taste, and tapioca. Let sit for 20 minutes to hydrate tapioca, then scrape into a 2½-quart gratin dish or 9-by-13-inch baking pan.

5. Step 5

   Top with biscuits, then brush biscuit tops with remaining 1 tablespoon cream. Sprinkle with turbinado sugar, and bake until dark golden on top and fruit is bubbling in the middle, about 1 hour, rotating halfway through. Let cool for at least 30 minutes before serving.