Flaky Stone Fruit Cobbler
We find ourselves mid-way through summer with a plethora of beautiful fruits like blueberries, blackberries, peaches, and plums. The stone fruits – peaches, nectarines, apricots, and plums – are delicate fruits with high water content that break down quickly in heat, making them ideal for pies, cobblers, and the like. With two boxes full of fresh peaches and plums from the CSA, I started hunting for a cobbler recipe to accompany fresh sausages and grilled summer squash for a Fourth of July meal. While I would usually favor a biscuit-based cobbler recipe, this one looked interesting and warranted my investigation. It did not disappoint. Sweet and flaky up top, juicy beneath, and great with fresh whipped cream or a dollop of vanilla gelato. This is a super quick and simple cobbler you can churn out on demand – and trust me… it will be on demand. Recipe credit to the Smitten Kitchen.
what you need
🍑2-2.5 pounds fruit (stone fruits like peaches and plums, berries, or even apples)
🍋Juice from half a lemon (plus zest)
🧈4 tablespoons butter
🍥1/2-3/4 cup sugar
🍞1 1/4 cup flour
🧂1 teaspoon baking powder
🧂1 teaspoon cinnamon
🧂1/2 teaspoon salt (can omit if using salted butter)
🥛1/2 cup whole milk
🧊1/4 cup hot water
🍦Vanilla ice cream or gelato, and cinnamon for serving (I like Talenti Tahitian Vanilla)
how to make it
Heat oven to 350 and ready a 9″ cast iron skillet. Slice the stone fruits and arrange them in the skillet. Squeeze lemon juice, and sprinkle lemon zest and cinnamon over top of fruits.
In separate bowl, beat butter and sugar together. Add flour, baking powder, and salt until all well combined. Add milk and beat until fluffy.
Dollop the batter over the fruit and then spread it out so it forms a lid. Sprinkle with a bit of sugar and then pour hot water over the top. Bake for an hour or until the lid is golden brown, then let sit for at least 30 minutes before serving.
Serve with a dollop of vanilla ice cream and a sprinkle of cinnamon.
