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Prep time
15 minutes
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Cook time
35 minutes
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Serves
6
Author Notes
This stone fruit skillet cobbler is a simple way to use up fresh summer produce and can be easily adapted for a variety of your favorites! Just adjust the sugar amount to account for the sweetness of your fruit. More here: http://thewoodandspoon.com/stone-fruit-skillet-cobbler/ —Kate Wood
Ingredients
- For the filling:
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2 pounds
cored stone fruit
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1/2-1 cups
sugar
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1 tablespoon
cornstarch
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1 teaspoon
vanilla extract
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pinch of salt
- For the cobbler topping:
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3/4 cup
all-purpose flour
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3 tablespoons
cornmeal
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3 tablespoons
sugar
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1-1/4 teaspoons
baking powder
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1/8 teaspoon
salt
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5 tablespoons
unsalted butter, cold and diced
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1/2 cup
heavy whipping cream
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Extra sugar for sprinkling and vanilla ice cream for serving
Directions
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Preheat the oven to 375 and prep the filling. Core and chop fruit into 1/2” pieces and be sure that any peaches have been peeled. You can keep the skin on plums, cherries, and nectarines. Toss the fruit with the remaining filling ingredients and sugar to taste. I like to start with ½ cup sugar for ripe, sweet fruit. If you’re using any tart or not fully ripened fruit, you’ll likely need about ¾ cup of sugar instead. Only add the full cup of sugar for really sour fruit. Dump the fruit mixture into a 1-1/2 quart baking dish and set aside while you prep the topping.
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients until pea-sized clumps form. Add the heavy whipping cream and stir together until a dry dough comes together. Use a medium cookie scoop or your hands to make little flat rounds of dough to place directly on top of the fruit in the baking dish. Sprinkle with a little extract sugar and baking in the preheat oven for about 35 minutes, or until the topping is golden and the fruit underneath is bubbling. Allow to cool slightly before serving with a scoop of ice cream.
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