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Stone Fruit Cobbler

Stone Fruit Cobbler

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Don’t peel the peaches; simply rub off the fuzz with a damp paper towel.



  • 3 pounds peaches, nectarines, or plums, each cut into 6 wedges
  • 2 tablespoons all-purpose flour
  • 1 tablespoon kirsch (clear cherry brandy) or other fruit brandy (optional)

Topping and assembly

  • ½ cup (1 stick) unsalted butter, room temperature
  • 3 large eggs, room temperature
  • Powdered sugar and vanilla ice cream (for serving)

Recipe Preparation


  • Toss peaches, granulated sugar, flour, salt, and kirsch, if using, in a large bowl. Transfer to a 13x9” baking dish; set aside.

Topping and assembly

  • Preheat oven to 350°. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter, almond paste, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each. Mix in dry ingredients.

  • Drop dollops of batter over fruit (batter will even out during baking). Sprinkle with almonds. Place baking dish on a rimmed baking sheet and bake until topping is golden brown and fruit juices are thick and bubbling, 50–60 minutes. Let cobbler sit at least 20 minutes before serving. Dust with powdered sugar and serve with ice cream.

Recipe by Frog Hollow Farm Cafe, San Francisco,

Nutritional Content

Calories (kcal) 340 Fat (g) 16 Saturated Fat (g) 7 Cholesterol (mg) 80 Carbohydrates (g) 46 Dietary Fiber (g) 3 Total Sugars (g) 36 Protein (g) 6 Sodium (mg) 150Reviews Section

Stone fruits get their name from the pit or "stone" in their center that is encased in a fleshy outer area. Also known as drupes, stone fruits tend to have thin skins that may be fuzzy or smooth. The pit is actually a large seed, and stone fruits can be either clingstone or freestone depending on how easily the flesh pulls away from the seed. Since most stone fruits won&apost ripen after being harvested, they&aposre picked at their peak and only good for a small window of time. This makes them highly seasonal, with different stone fruits arriving at different seasons.

When picking stone fruit, don&apost be afraid of a few bruises as this indicates a ripe, tasty fruit that may actually be better than a hard, spotless one. If you want to test the ripeness of a stone fruit without squeezing (and bruising) them, their smell is a great indicator of ripeness—the more aromatic the better. There&aposs a lot of variety within stone fruits, and a few might surprise you. Read on to learn about 14 common types of stone fruits, and ways to cook with them.

Stone Fruit Cobbler

Preheat oven to 350°F and lightly butter an 11x7 or 9-inch square baking dish.

Stir together preserves, cornstarch and lemon juice in a large bowl. Stir in fruit, and then spread into prepared pan.

Stir together flour, sugar, baking powder and salt in a medium bowl. Stir in butter, and then stir in Walnutmilk.

Drop spoonfuls over fruit and bake for 45 minutes or until topping is lightly browned and cooked through underneath.

Nutritional Analysis Per Serving

Calories: 300, Total Fat: 7g, Saturated Fat: 3.5g, Monounsaturated Fat: 1.67g, Polyunsaturated Fat: 0.58g, Cholesterol: 15mg, Sodium: 230mg, Potassium: 330mg Carbohydrates: 60g, Dietary Fiber: 3g, Sugars 35g, Protein: 3g, Calcium: 8%, Iron: 8%


  • 4 pounds (about 12 medium-size) ripe nectarines, peeled and cut into 3/4-in. wedges (about 7 1/2 cups)
  • 1 cup granulated sugar
  • 2 ½ tablespoons cornstarch
  • 1 teaspoon kosher salt
  • ¼ cup unsalted butter
  • ½ teaspoon grated lemon zest plus 2 tablespoons fresh juice (from 1 lemon)
  • 2 teaspoons grated fresh ginger (from 1 [2-in.] piece)
  • 2 cups (about 8 1/2 oz.) all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 10 tablespoons (5 oz.) unsalted butter, chilled and cut into 1/2-in. pieces
  • 1 ¼ cups plus 1 tablespoon heavy whipping cream, divided
  • 2 tablespoons turbinado sugar
  • Vanilla ice cream

Prepare the Cobbler Filling: Preheat oven to 425°F. Toss together nectarines, sugar, cornstarch, and salt in a large bowl. Heat butter in a 12-inch cast-iron skillet over medium-high, stirring often, until melted, about 2 minutes. Add nectarine mixture, and cook, stirring often, until liquid comes to a boil and thickens, 4 to 6 minutes. Remove from heat. Stir in lemon zest, lemon juice, and ginger.

Prepare the Drop Biscuits: While the Cobbler Filling cooks, whisk together flour, granulated sugar, baking powder, and salt in a large bowl. Using a pastry blender, cut butter into flour mixture until mixture resembles small peas. Stir in 1 1/4 cups of the heavy whipping cream with a fork until mixture is evenly moistened and a dough has formed.

Scoop dough into 8 mounds (about 1/3 cup each) on a work surface. Flatten each mound slightly to form 3/4-inch-thick disks, and arrange in a single layer on top of hot Cobbler Filling. Brush dough disks with remaining 1 tablespoon heavy whipping cream sprinkle with turbinado sugar. Bake in preheated oven until biscuits are golden brown and cobbler is bubbly, 28 to 32 minutes. Remove to a wire rack, and let stand 20 minutes. Serve warm with vanilla ice cream.

Okay, I’m in – how do we make peach and blueberry cobbler?

Start with the biscuits! You’ll need pretty basic baking ingredients to make these: butter, flour, sugar, eggs, milk, baking powder, and vanilla. The dry ingredients get blended together in a mixer bowl and then the butter is added to the mix and quickly broken down into pea-sized pieces by the motion of mixer paddle. If you don’t have a stand mixer, you could totally do this by cutting the butter into the flour mixture by hand. I would advise against using a hand mixer because it will be a bit too aggressive for this task and you will probably end up with flour/butter everywhere. Next, add in the wet ingredients and mix until just combined. Finally, roll the dough out and cut the biscuits using a biscuit cutter. You will need twelve biscuits to make this cobbler. The biscuit dough can be made ahead of time, just cover and store in the fridge (or freeze them for longer storage!) until you’re ready to bake the cobbler.

Next, you’ll prep the fruit. For this recipe you will pre-cook a portion of the fruit mixture (half of the blueberries and all of the peaches) on the stovetop with sugar, cornstarch, and lemon zest. This ensures that the fruit will cook down enough and thicken perfectly in the oven without needing to overbake the biscuits.

Assemble in the baking pan. Once the fruit has thickened slightly, remove it from the heat and pour it into a 9吉-inch baking pan. Top with your prepared biscuits, brush them with an egg wash, and sprinkle them with demerara, turbinado, or sanding sugar to give them that nice shiny, golden top.

Bake! Place in a preheated 350F oven and bake for about one hour or until the biscuits are golden and the filling is bubbling all over.

Cool slightly, then eat! You’ll want to let this cool for at least 30 minutes so that you won’t burn the roof of your mouth while eating it. Serve with ice cream, whipped cream, or just eat it standing over the pan with a spoon. There are no rules here. Enjoy!

How to Make Peach Cobbler

This homemade peach cobbler recipe starts by draining your peaches and tossing them with a half cup of sugar.

Once the peaches are prepped, preheat your oven to 350F. Place a stick of butter (1/4 pound) into the bottom of your baking dish.

I use a 8࡮ glass dish, but you can use a 2 quart casserole dish or even a cast iron frying pan. (This baking dish is nice because it comes with a lid for storage.)

Place the butter in the baking dish and put it in the oven until melted. Remove from the oven and set aside.

In a large bowl, prep the rest of the batter. Mix together 1 cup sugar, 3/4 flour, 2 teaspoons baking powder, a pinch of salt, 3/4 cup milk, and 1/2 teaspoon vanilla.

Pour the batter over the top of the melted butter. Do not mix. Place the peach slices over the top of the batter.

Bake your peach cobbler for about 1 hour, until top is golden brown and bubbling. Serve warm, with ice cream or whipped cream, if desired.

Can I leave peach cobbler out?

This dessert is best eaten fresh, as it will soften as is sits. It's still good the next day, but not quite as good as fresh.

It's okay to leave leftovers, if any, on the counter top overnight. Refrigerate for longer storage.

Peach Cobbler or Pandowdy?

I know some cobbler recipes call for a pie crust on top, but technically, fruit topped with irregular pastry is called a pandowdy. Think top crust only pie, but a little more “shabby-chic”.

Sometimes the batter in a cobbler is dolloped into the pan by large spoonfuls, giving at an appearance more like cobblestones.

For recipes with the fruit placed on the bottom, this allows easier steam venting and helps to keep the dessert from getting soggy.

Print Friendly Recipe

Stone Fruit Cobbler - Recipes

As the name implies stone fruits are fruits that contain large, to them, stones/seeds. Fruits like peaches, nectarines, plums, apricots and even cherries are considered stone fruits. Native to warm climates the fruits are at their peak from June-September and be used in a variety of recipes, both sweet and savory. Check out the recipe round-up below.

Once again I am filling in as part of this month's Progressive Eats Dinner Party. Timing couldn't be better, as I had already planned to make Frog Hollow Farm Cafe's Stone Fruit Cobbler found on Bon Appetit. There's no crust to fuss over with this fruit on the bottom, batter on the top recipe so it's super easy to whip together. What makes this cobbler extra delicious. the almond paste added in the topping.

Stone Fruit Cobbler
(adapted from Bon Appetit)
For the filling
1.5 pounds peaches, cut into wedges
1.5 pounds nectarines, cut into wedges
½ cup granulated sugar
2 tablespoons all-purpose flour
¼ teaspoon kosher salt

Toss unpeeled peaches and nectarines with sugar, flour, and salt in a large bowl. Transfer to a pie plate and set aside.

For the topping
½ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, room temperature
3½ oz. almond paste
½ cup granulated sugar
3 large eggs, room temperature
½ cup sliced almonds

Preheat oven to 350°. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter, almond paste, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each. Mix in dry ingredients.

Drop dollops of batter over fruit (batter will even out during baking). Sprinkle with almonds. Place baking dish on a rimmed baking sheet and bake until topping is golden brown and fruit juices are thick and bubbling, 50󈞨 minutes. Let cobbler sit at least 20 minutes before serving.

Peach Nectarine Cobbler

  • Quick Glance
  • (1)
  • 40 M
  • 1 H, 20 M
  • Serves 6 to 8

Ingredients US Metric

  • For the biscuit topping
  • 1 stick (4 oz) unsalted butter, cold and cut into chunks, plus more for the baking dish
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
  • For the peach nectarine filling
  • 1 1/4 lbs (about 4) quite ripe peaches
  • 1 1/4 lbs (about 4) quite ripe nectarines
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • Pinch of grated nutmeg
  • Ice cream or whipped cream, for serving (optional)


Preheat the oven to 375°F (190°C). Butter a 9-inch (23-cm) glass or ceramic round pie plate or baking dish.

In a food processor, combine the flour, baking powder, and salt. Scatter the chilled butter over the flour mixture and pulse until the mixture resembles coarse crumbs. Be careful not to overprocess this.

Transfer the flour mixture to a large bowl and add 1/2 cup of the sugar and the cream, mixing with a wooden spoon just until the dough comes together. Cover the bowl with a kitchen towel and let it rest while you make the filling.

Bring a large pot of water to a boil. Using a paring knife, cut a small “X” on the bottom end of each peach and nectarine. Drop the stone fruits into the boiling water and cook until the skin begins to lift away from where you made the cut, 30 to 60 seconds. Use a slotted spoon to remove them from the water and let cool.

When the fruit is cool enough to handle, slip off the skins and toss them in the compost. Cut the peaches and nectarines into slices 1/2 inch (12 mm) thick.

In a large bowl, toss the sliced peaches and nectarines with the cornstarch, sugar, cinnamon, and nutmeg.

Spoon the fruit into the prepared baking dish. Place heaping spoonfuls of the cobbler dough on the filling, covering the surface.

Place the baking dish on a rimmed baking sheet to catch any drips and bake until the cobbler is lightly browned and cooked through and the fruit is bubbling, 35 to 45 minutes.

Let the cobbler cool for at least 10 minutes before scooping it warm from the baking dish. If desired, serve it along with ice cream or whipped cream.

Recipe Testers' Reviews

This cobbler is one of the best—and easiest—I've ever made! The combination of the peaches and nectarines gives it the perfect balance of sweet and tangy while not being too peachy or too nectarine-y. Heads up, though, you may want to make extra dough because I couldn’t stop nibbling this while I was prepping the filling! It's very similar to a shortcake—buttery, sweet, soft, irresistible!

I highly suggest you serve this with vanilla bean ice cream.

I have one complaint about this recipe and it's a BIG one. There is absolutely no way possible that this serves 6 to 8 people. Honestly. It served 3 of us and there was nearly a fistfight when a fourth person expressed mild interest. Thanks for the drama, Leite’s!

Grotesque piggishness aside, this is INCREDIBLE. I have never, ever had this kind of cobbler. I realize that fruit desserts of this kind are regional and I just haven't been exposed to the kind topped with biscuits. My go-to is just a handful of brown sugar, oats, flour, and butter. Is that a crisp? A crumble? A buckle? A carbuncle? A canoodle? Whatever those are, it's not this.

Peaches and nectarines are, far and away, the entire reason that summer exists. And sweet, sweet biscuits are the reason for everything else. I apologize for the effusive nature of this review, but I can't stress enough how much we enjoyed this. I'm actually planning a second batch this afternoon in order to sate those family members who missed out the first time. But check in with me later, I might just lock myself in the garage and go fully Mr. Creosote with just an empty pan and stretched out pants to show for it. Sorry, family!

I found the nectarines needed a little longer in the boiling water but they could have been just a little underripe. Even so, the skins came off quickly and easily with little waste of flesh.

In closing, this is a beautiful marriage of tender and sweet summer fruits (fresh or canned) and delightfully sweet, fluffy, and oh-so tender biscuits. I served it with fresh whipped cream but I imagine that ice cream would absolutely put it over the top.

I approached this recipe with some trepidation mixed with a little optimism as I'm not a fan of fruit desserts with biscuit-y accompaniments. More specifically, I'm not a fan of fruit with a baked side of crumbling rock, which is what a lot of cobblers and shortcakes have reminded me of through the years. But I was convinced there must be a good formula out there. So, hooray! This recipe delivered a delicious fluffy, cake-y topping with a really nice sweetness. No dense, flour-y, limestone-like texture. I'm a believer.

The fruit, well, that's usually the easy part as long as you have nice, ripe good quality going in. which I did, so no sweat.

The quick boil method made for easy peeling. I used a ceramic 8-inch square dish that was maybe a smidge small but doable. The instructions also say to plop tablespoons full of the batter on top--that also doesn't seem right based on the picture and my experience. I plopped more like small ice cream scoop sized portions over top. That approach worked great, covered the whole lot, and looked more like the picture. Lastly, I think the timing for baking is a bit off--although hard to tell since I modified the pan.

I took it out of the oven after about 30 minutes because the fruit was bubbling and the top was risen and uniformly brown but I discovered after resting and then scooping that the batter was raw in the middle though fine at the edges. Back in the oven it went, probably for another 12 minutes, even though mine certainly looked done initially.

Everything tasted great and got rave reviews.

Stone fruit cobbler is my favorite summer dessert and I’ll make this one again. Well worth the effort.

The biscuit dough came together perfectly. Next time I’ll skip the blanching and peeling as it isn’t necessary. I totally forgot to add the sugar to the fruit but it wasn’t missed! The cinnamon and nutmeg were perfect.

I found that 35 minutes baking time was adequate. I might go 5 minutes more to get the biscuits a little crunchier. This would serve 6 easily and there is some left for breakfast the next day!

While I found this recipe to be comforting and delicious, I felt it needed a little punch in terms of flavor. I think some lemon juice in the filling and lemon zest in the topping would be a fun addition. Otherwise, my whole family enjoyed this cobbler, warm, topped with vanilla ice cream! This easily served 8 and you could get 10 with ice cream or whipped cream.

This is a tasty and simple take on a classic. Fix it when peaches are ripe and plentiful or use canned fruit for an even easier recipe.

I found that 35 minutes was just right for lightly browned cobbler and bubbling fruit.

I only had 2 people to share the hot cobbler with when it came out of the oven. We ate about a third of it and a day later we ate another third. We found it to be good on its own and very good with vanilla ice cream. This recipe will serve a small crowd, even as many as 8 to 10.

This was a delightful dessert that really celebrates the glories of ripe stone fruit in the summer. The spices in the filling complement the stone fruits without upstaging them, providing backing vocals rather than taking center stage. The topping ingredients don't look like they’ll produce anything memorable, but you'll want to eat the raw dough straight from the bowl, it's so good. It bakes up insanely fluffy with a lightly browned and crisp outer shell.

I baked it for 35 minutes and it had a lovely light brown top. I baked it before dinner so we ended up eating it after it had rested for 2 hours and it was delightful.

The biggest mistake you could make with this recipe is falling into the semantic quagmire of whether this really is a "cobbler' or not. Don't be that person: just make it. Pretty sure when Shakespeare was writing Juliet's dialogue about roses and names, he was really addressing regional naming differences in leavened fruit desserts and their taste. It’s freaking delicious and when you have your first bite, you won't care what it's called.

Typically when testing baked goods, I try to distribute them to neighbors and friends, but my family forbade this from being given away and we enjoyed it for dinner and for breakfast the next morning with coffee. Add a scoop of vanilla ice cream (or lightly sweetened yogurt if you're having leftovers for breakfast) to really round it out.

Summer in every bite! The peach and nectarine cobbler is especially delicious, featuring juicy peaches and tasty nectarines. The perfect summer dessert for the whole family. Definitely not to be missed.

I served it warm with lashings of ice cream and cream. Left cold in the fridge, it was demanding to be eaten for breakfast. The sentimental flavors of juicy peaches and nectarines, warm spices, and gooey cobbler dough are in every spoonful.

It was gone all too quickly and is now a fond summer memory. A delicious treat to be made again and again.

Given my mistake on selecting unripe fruit, it took much longer for the X to curl away from the fruit. After 2 minutes it hadn’t really worked. Using a paring knife, I managed to remove all the skin. It wasn’t pretty! My sense is that if my fruit was very ripe, the timing would be accurate.

As a young girl, I’d assist my mother in the preparation of baked goods for our family of eight. She taught me her methods to roll out dough for pie crust and the importance of order when combining certain ingredients for a cake. Every summer, she’d make cobbler, a staple dessert in my family. After making sure I’d washed my hands, she’d ask me to mix the dry ingredients with the chilled cubes of butter with my hands. I’m told eating certain foods brings back memories but for me, lost memories returned while I prepared the cobbler. I recalled the sensation of squishing butter into flour with my fingertips although I did use a food processor as instructed.

Prepping the baking dish was another assigned task—my mother would hand me a wrapper from a stick of butter with softened butter and I’d smear the butter ‘real good” around each side and across the bottom until I heard her “okay, good enough” approval.

The recipe breaks down into 3 main parts—make the cobbler dough, slice and sweeten the fruit, and combine the two in a dish and bake.

I’d recommend starting to heat the large pot of water ahead of making the dough so that once you’re done, you’ll be able to jump right into a quick boil of the fruit. The skin of the peaches and nectarines curled away as desired, though the nectarines took about a minute or two longer. I’d suggest starting with the nectarines and then add the peaches 1 minute in.

The cobbler took closer to 40 minutes to bake so that the top looked browned and the fruit bubbled.

With the first bite of cobbler, I felt conflicted at never imagining a cobbler tasting better than my mother’s…but it did. The phrase “fruit forward” came to mind, a phrase I’d heard to describe jammy wines. The peach and nectarine flavors were clean and light, not heavy or sugary like the cobbler of my childhood.

I approached this recipe with the heart of a cynic, a heart melted by a warm mouthful bursting with naturally sweet fruity flavor. Simple to make. Delicious to eat. I’m 100% certain my mother would love it.

This recipe was a hit in my family! I’m not the biggest fan of peaches and nectarines but in this dish, they are perfect. The cobbler topping is flaky with just the right amount of sweetness and fluffiness.

If I made this again, I would maybe add in a plum to add some tartness. Topped with homemade ice cream, it was delicious.

I'm going to preface this by saying I love a good cobbler. It's not something I make often because it's not freezer friendly, but I do love them. When I saw this recipe I was drawn to it because it used both peaches and nectarines. I don't usually see many nectarine recipes. The combo of both fruits was nice, the sweetness from the peaches balanced by the tartness from the nectarines. My Dad also loves cobbler, peaches, and nectarines, so I knew I could give him half of the cobbler. It was a very easy recipe. Something that you can make before dinner, bake, and have ready for dessert.

There was nothing in this recipe to make it stand out against other peach cobblers out there. Yes, there was nectarines, but that alone wasn't enough to make it an OMG cobbler. Lastly, putting the fruit in boiling water was a good theory, and for the peaches it worked. But the nectarines, I still had to use my peeler to get the skin off. I even kept them in the water longer and the skin didn't slid off.

I will make this again but adding some sugar on top before baking to add some sparkle and sweetness!


#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


This is fabulous. You can’t go wrong with perfectly ripe peaches and nectarines, but those biscuits on top stole the show! I was hopeful that there would be leftovers to eat for breakfast but my greedy family made sure there were none.

Wonderful, Angelene! We’re so glad it was such a hit with your family.

How to Make Easy Berry Cobbler:

1. Heat the oven to 375°F. It will take at least 20 minutes to warm up.

2. Rinse the berries and put them in a large mixing bowl.

3. Sprinkle three heaping spoonfuls of sugar and one spoonful of flour over the berries. Stir gently to coat with the mixture, and taste. Add more sugar if the berries aren’t sweet enough. Feel free to add a tiny splash of vanilla and/or a sprinkle of spice like cinnamon.

4. Pour the berries into an ungreased pie plate or baking dish. (If you want to skip dirtying an extra dish, just bypass the mixing bowl in step 3 and toss your washed fruit with the flour and sugar right in the baking dish you’ll just have to mix a bit more carefully so nothing spills out, easier if you use your hands.)

5. Break the butter into a half dozen or so small pieces, and evenly distribute them over the top of the fruit.

6. Set the crust on top, breaking it into pieces for a more rustic, cobbler feel. Sprinkle a large spoonful of sugar over the crust.

7. Put the cobbler in the oven and set the timer for 30 minutes. After 30 minutes, check to see if the fruit is bubbling and the crust has turned golden. If not, put it back in for 10 more minutes.

8. Remove the cobbler from the oven and let it cool for at least 20 minutes.

9. Spoon the cobbler into bowls. It should be very loose and saucy. Serve with ice cream if you like.

Watch the video: Nigellas Delicious Plum Crumble. Nigellissima (July 2022).


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