"I came across fruit cobblers when I first moved to America," says Stone. "Similar to a crumble, cobblers skyrocket when made with fruit in peak season. I've added cornmeal (use fine polenta) to the scone-like topping for a gritty, textural bite. I'd be proud to serve my take on a cobbler with homemade buttermilk ice-cream to a table full of Texans." Start this recipe a day ahead to chill the ice-cream base.