Deep-Dish Cherry Cobbler

Adjust the baking rack to the center of the oven and preheat oven to 375 degrees F.

For Filling: Combine the cherries with the lemon juice and cinnamon in a large mixing bowl. Whisk together the nutmeg, cornstarch, brown sugar and granulated sugar; fold into the cherry mixture. Cut the butter into tiny pieces and add to the cherries, then transfer to a well-buttered 13- by 9-inch baking dish.

For Topping: Sift the all-purpose flour, cake flour, baking powder and salt into a medium mixing bowl. Slice the butter into 1-inch pieces and scatter over the flour mixture. Sprinkle in the sugar, then cut all the ingredients together with a pastry cutter until the mixture resembles coarse crumbly meal.

Whisk the egg and milk together in a separate bowl, then add to the crumbly mixture. Stir with a wooden spoon until the dough just comes together and attains the consistency of wet biscuit dough.

Spoon the topping into small mounds over the cherry filling. Brush the mounds with a little milk and sprinkle with a little granulated sugar. Bake until the topping is golden and the fruit is bubbling, 40 to 45 minutes.