Honey cornmeal cake with a brown-sugar crust -- seared with a hard crust and rested before the knife.
Prep 22 min · Cook 42 min
Heat the oven or a coal-ready dutch oven and butter a cast-iron skillet generously.
Toss the fruit with sugar and a pinch of salt, then spread it into the skillet.
Mix the batter or crumble and spoon it over the top of the honey cornmeal cake in an even layer.
Bake until bubbling at the edges and golden across the top.
Cool just enough to set, then serve with a brown-sugar crust while still warm.
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