Stone Fruit Cobbler Recipe

Name: Stone Fruit Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Stone Fruit Cobbler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions