7 large, ripe plums, pitted and cut into 1/4-inch-thick wedges
1 pint fresh raspberries
1/4 cup granulated sugar
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1-1/2 cups all-purpose flour (topping)
1/2 cup cornmeal (topping)
1/3 cup granulated sugar (topping)
1 tablespoon baking powder (topping)
1/2 teaspoon baking soda (topping)
1 teaspoon table salt (topping)
1/2 teaspoon ground cinnamon (topping)
1/2 teaspoon ground ginger (topping)
4 tablespoons cold unsalted butter, cut into cubes (topping)
1-1/4 cups heavy cream, divided (topping)
sanding or granulated sugar (garnish)
1. In a medium-size pot over medium-high heat, stir together the fruit, sugar, butter, cinnamon, and salt until the plums are tender and release some of their juices, about 6 minutes. Set aside.
2. Preheat your oven to 425°. In a medium-size bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, cinnamon, and ginger. Add the butter, and use your fingers to work it in until it's mostly blended, with some pea-sized pieces remaining. Add the cream, and stir with a wooden spoon or spatula until evenly moistened (lumps are fine).
3. Divide fruit among 6 large or 8 small oven-safe ramekins. Top generously with dough, and sprinkle with sugar. Bake until topping is golden brown and fruit is bubbling, 30 to 40 minutes.