Stone fruit cobbler with crumbly biscuit topping

Make the base biscuit with only a little liquid so it is crumbly and streusel-like.

Combine the granulated sugar with the thickener so the sugar breaks up clumps, then toss with the fruit.

Crumble the topping over, leaving a few gaps so the bubbling juice can be seen; it spreads a little as it bakes.

Grease a 9 by 13 (3 to 4 quart) baking dish with butter and add the fruit filling.

Brush the topping with an egg wash sweetened with honey.

Bake at 375 until the topping is golden brown and the filling bubbles vigorously; the filling must boil to activate the thickener.