Stone Fruit Cobbler Recipe

Name: Stone Fruit Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cup sugar; 1/4 cup all-purpose flour; 3 pounds mixed stone fruit, pitted and cut into 1/2-inch-thick wedges (8 cups); 1 tablespoon unsalted butter, melted; 1 teaspoon pure vanilla extract; 1/4 teaspoon pure almond extract; 1 1/2 cups all-purpose flour; 1/2 cup cornmeal (not stone-ground); 2 teaspoons baking powder; Rounded 1/2 teaspoon salt; 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes; 1 cup plus 1 tablespoon heavy cream, divided; 2 teaspoon sugar; a round cookie cutter (2 to 2 1/2 inches)

Servings: persons

3/4 cup sugar
1/4 cup all-purpose flour
3 pounds mixed stone fruit, pitted and cut into 1/2-inch-thick wedges (8 cups)
1 tablespoon unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 1/2 cups all-purpose flour
1/2 cup cornmeal (not stone-ground)
2 teaspoons baking powder
Rounded 1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 cup plus 1 tablespoon heavy cream, divided
2 teaspoon sugar
a round cookie cutter (2 to 2 1/2 inches)

1
Preheat oven to 400u00b0F with rack in middle. Butter a 3-qt glass or ceramic baking dish.
2
Toss together filling ingredients in a large bowl. Spread out in baking dish and bake until just bubbling, 10 to 20 minutes. Make topping while filling bakes: Whisk together flour, cornmeal, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add 1 cup cream and stir just until a dough forms.
3
Turn out dough onto a lightly floured surface and lightly dust with flour, then roll out with a floured rolling pin into a 1/2-inch-thick round (about 10 inches in diameter). Cut out biscuits with lightly floured cutter. If necessary, gather scraps and reroll once, then cut out more biscuits.
4
Arrange biscuits 1/2 inch apart over hot filling. Brush tops with remaining Tbsp cream, then sprinkle with sugar. Bake until topping is golden and fruit is bubbling in center, 25 to 30 minutes. Cool to warm, 30 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup sugar, 1/4 cup all-purpose flour, 3 pounds mixed stone fruit, pitted and cut into 1/2-inch-thick wedges (8 cups), 1 tablespoon unsalted butter, melted, and more.

Yes, Stone Fruit Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stone Fruit Cobbler

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