New Hampshire “Plate Cake”

This is something unusual—the cobbler components are first baked, and then turned upside-down. Based on a New Hampshire recipe from early in the 20th century, this dessert tops fruit (in summer, berries or peaches; in winter, pears or apples with a splash of cider added) with a disk of biscuit dough. When it’s inverted after baking, the fruit drips its juices down over the biscuit “plate.”

I’ve added a little cornmeal to the dough for crunch, plus a little spice, including pepper, a