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PdfAdjust oven rack to middle position and heat oven to 400 degrees. Scrape fruit mixture into 9-inch deep dish pie plate and cover with aluminum foil. Place pie plate on rimmed baking sheet and bake until fruit begins to release liquid, 15-30 minutes.
Meanwhile, mix flour, baking powder, and salt together in small bowl and set aside.
Beat butter and sugar in medium bowl until light and fluffy, about 1 minute with electric mixer or 3 minutes by hand. Beat in egg yolk and vanilla until smooth. Stir in dry ingredients until just combined.
When fruit is heated and starts to release liquid, remove baking sheet with pie plate from oven, uncover pie plate, and stir fruit to combine. Drop cookie dough topping by heaping tablespoons evenly over fruit.
Return pie plate on baking sheet to oven. Bake until topping is nicely browned and fruit is bubbly, about 40 minutes more. Remove from oven and cool 10 minutes in pan before serving. (Cobbler can be kept at room temperature for several hours.)