Recipes|Featured Main
Stone Fruit Cobbler
Difficulty Level: Intermediate
-
Prep Time:20 Minutes
-
Cook Time:PT65M45 Minutes
-
Yield:8 Servings
Ingredients
- 4 cups stone fruit pitted, peeled (optional) and sliced
- 1 ¼ cups sugar, divided
- 2 tablespoons water
- 1 teaspoon vanilla
- 2 teaspoons 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
- 295.74ml sugar, divided
- 25.56g water
- 4.26g vanilla
- 8.52g 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, 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 shallow 9" x 13" baking dish in oven. (Any baking dish similar in size whether oval or slightly smaller will work fine).
STEP 5
In a mixing bowl, whisk together 3/4 cup sugar, flour, baking powder, cinnamon, nutmeg and salt. Add milk slowly, stirring constantly to prevent lumps.
STEP 6
Pour batter over melted butter. Do not stir. Gently spoon fruit and all its liquid 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.