Summer Fruit Cobbler with Vanilla Mascarpone Biscuits

Ingredients

• 2 ½ pounds prepared fresh or thawed frozen fruit (about 10 cups)
• 1 ¾ cups granulated sugar, divided
• 1 ⅓ cups all-purpose flour (about 5 3/4 ounces), divided
• 3 tablespoons aged sherry vinegar or white balsamic vinegar
• 2 teaspoons grated lemon zest plus 1 tablespoon fresh lemon juice
• 1 ½ teaspoons kosher salt, divided
• 1 (8-ounce) container mascarpone cheese, crème fraîche, or sour cream
• ¼ cup unsalted butter, melted and cooled
• 6 tablespoons heavy cream, divided
• 1 tablespoon vanilla bean paste or 1 vanilla bean, seeds scraped
• ½ cup fine semolina flour or fine cornmeal (about 2 3/4 ounces)
• 2 ½ teaspoons baking powder
• 2 tablespoons turbinado sugar
• Vanilla ice cream, for serving

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