We tasted this homemade fresh fruit cobbler while visiting the Round Swamp Farm in East Hampton.

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

1. Preheat oven to 375°. Put berries and/or fruit in a large mixing bowl, then add lemon juice, lemon rind, 3⁄4 cup of the sugar, 1⁄4 cup of the flour, and 1⁄4 tsp. of the 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.

2. 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.

3. 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.

4. Mix together remaining 2 tbsp. sugar and 1⁄4 tsp. cinnamon in a small bowl and sprinkle over top of cobbler. Bake until golden, about 25 minutes.