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Stone Fruit Cobbler

Stone Fruit Cobbler

Difficulty Level: Intermediate
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT65M
    45 Minutes
  • Yield:
    8 Servings
Apricots, nectarines, peaches, plums, and cherries are all gorgeous summer stone fruits that work well in this recipe. Watch the magic occur as the batter starts at the bottom and ends on the top! Truly amazing every time! Apricot is my favorite, what’s yours?
Ingredients
  • 4 cups stone fruit pitted, peeled (optional) and sliced
  • 1 ½ cups sugar, divided
  • 2 tablespoons water
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 6 tablespoons butter
  • 1 cup flour
  • 1 tablespoon baking powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup milk
  • 946.35ml stone fruit pitted, peeled (optional) and sliced
  • 354.88ml sugar, divided
  • 25.56g water
  • 4.26g vanilla
  • 4.26g lemon zest
  • 12.78g lemon juice
  • 76.68g butter
  • 236.59ml flour
  • 12.78g baking powder
  • 1.07g cinnamon
  • 1.07g ground nutmeg
  • 2.13g salt
  • 236.59ml milk

Apricots, nectarines, peaches, plums, and cherries are all gorgeous summer stone fruits that work well in this recipe. Watch the magic occur as the batter starts at the bottom and ends on the top! Truly amazing every time! Apricot is my favorite, what’s yours?

Preparation
STEP 1

Preheat oven to 350°F.

STEP 2

Combine fruit, 1/2 cup sugar, water, vanilla, lemon zest and lemon juice in a saucepan and stir.

STEP 3

Bring to a boil and simmer for 5-10 minutes, just until mixture becomes slightly syrupy (riper fruit results in shorter cooking time). Remove from heat.

STEP 4

Melt butter in a 3-quart shallow baking dish in oven.

STEP 5

In a mixing bowl, whisk together remaining sugar, flour, baking powder and salt. Add milk slowly, stirring constantly to prevent lumps.

STEP 6

Pour mixture over melted butter. Do not stir. Gently spoon peaches and syrup over batter. Batter will rise to top as cobbler bakes.

STEP 7

Bake for 30-45 minutes. Serve hot with whipped cream or vanilla ice cream.

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