Stone Fruit Cobbler is the all time best Summer dessert, no contest. This cobbler recipe can be used with peaches, nectarines, plums, apricots, cherries or even berries and apples. Whatever fruit you have can be turned into a delicious cobbler!
I am a cobbler purist, I think. I have a lot of opinions on what makes a cobbler a cobbler.
For instance, I do not think cobbler should have cinnamon- that is more in the realm of a crumble or a pie. Cobbler should highlight the fruit’s natural taste and beauty, cinnamon just overpowers that. I also think whipped cream is all you need to top it, I have been seeing ice cream (I’ll allow this one), caramel drizzle, cinnamon, cinnamon rolls! It’s just too much, let the cobbler shine!
Stone Fruit Cobbler is perfect for Summer when there is an excess of peaches, plums, nectarines and cherries. Throw them all into the cobbler for an amazing treat that the whole family will love. This is how my mom would make cobbler and it will always have a special place in my heart, this cobbler tastes like Summer for me.
Try this recipe and let me know what you think! Enjoy!
Stone Fruit Cobbler
Ingredients
- 5 Large Stone Fruit (Peaches, Plums, Nectarines) or about 3½-4 cups of fruit
- 1½ cups Flour
- 1 cup Sugar divided- refer to directions
- 1 tsp Salt
- 1 tsp Baking Powder
- ¾ cup Milk up to ¼ cup more if needed
- ¼ cup Melted Butter
- ½ cup Boiling Water
- 1 tbsp Corn Starch
Instructions
- Preheat the oven to 325F.
- Wash and dice the stone fruit. Place them directly into the bottom of a 9'x9' baking dish, it should make a significant layer in the bottom. Toss with ¼ cup of sugar- depending on how sweet they are you can do more or less.
- In a large bowl, make the biscuit topping. Whisk the flour, ½ cup of sugar, salt and baking powder, combine it well. Add the milk and melted butter and stir together. It will be thick and lumpy. If you need to add a little more milk, you can add a little at a time to get the thick lumpy consistency.
- Spread the biscuit layer over the fruit and make sure to get the biscuit pushed into the corners. You want to cover the fruit completely.
- Mix the corn starch and ¼ cup of sugar in a small bowl. Sprinkle evenly on the top of the cobbler. Pour the boiling water directly over the sugar/corn starch. Place immediately in the oven.
- Bake for 50-60 minutes, until the top is golden brown and the corners are bubbling.
- Let cool for 30 minutes and serve with ice cream or whipped cream. Enjoy!
