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1
Preheat the oven to 400F (200C).
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2
To make the filling, in a large bowl, mix together the rhubarb, pineapple, raspberries, the 3/4 cup (150 g) sugar, 2 tablespoons (15 g) flour, vanilla, and kirsch, if using, until combined.
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3
Transfer the mixture to a shallow 2-quart (2-liter) baking dish and bake until the fruit is heated through, about 40 minutes, stirring several times during baking.
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4
While the filling bakes, make the biscuits.
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5
Into the bowl of a stand mixer (or a large bowl if making by hand), sift together the 3 cups (420 g) flour, 2 tablespoons (30 g) sugar, baking powder, and salt.
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6
Add the butter pieces to the flour mixture.
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7
Mix briefly in a stand mixer fitted with the paddle attachment (or by hand with a pastry blender) until the butter is mostly incorporated, but small chunks are still visible.
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8
Stir in 3/4 cup (180 ml) cream or buttermilk and mix until the dough begins to come together.
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9
Gather the dough into a ball with your hands; if the dough is too dry to hold together, gradually mix in additional cream or buttermilk until it does.
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10
Lightly flour a work surface and roll out the dough until it is 3/4 inch (2 cm) thick.
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11
Using a 3-inch (8-cm) round biscuit cutter dipped in flour, cut out 8 biscuits.
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12
(You may need to gather the dough scraps and roll them out again in order to make 8 biscuits.)
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13
Set the biscuits aside until needed.
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14
In a small bowl, whisk together the egg yolk and cream or milk to make an egg wash.
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15
When the filling is ready, remove the baking dish from the oven and arrange the biscuits on top of the filling.
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16
Brush the tops of the biscuits with the egg wash. Return the baking dish to the oven and continue baking until the biscuits are golden brown, 15 to 20 minutes.
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17
Serve warm with Vanilla Ice Cream (page 143).
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18
Have a sheet of aluminum foil on the lower rack of the oven during baking since this cobbler is quite juicy and the foil will catch any spills.
