Recipe courtesy of Carla Hall
Recipe courtesy of Carla Hall
Watch how to make this recipe.
Stone Fruit Cobbler
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: one 8-inch cobbler
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 280
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 4 g
- Sugar
- 42 g
- Protein
- 5 g
- Cholesterol
- 12 mg
- Sodium
- 262 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: one 8-inch cobbler
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 280
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 4 g
- Sugar
- 42 g
- Protein
- 5 g
- Cholesterol
- 12 mg
- Sodium
- 262 mg
Ingredients
Filling:
Topping:
To Serve:
Directions
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36m
Easy
CLASS
- Preheat the oven to 375 degrees F.
- For the filling: Toss the stone fruits, lemon juice, brown sugar, granulated sugar, cornstarch, vinegar, cinnamon, and salt in a large bowl until well mixed. Transfer to a large cast-iron skillet.
- For the topping: Whisk the flour, brown sugar, baking powder, baking soda, and salt in a medium bowl. Add the shortening and rub it in with your fingers until the mixture resembles coarse meal. Add the butter and cut it in with a pastry cutter or your fingers until incorporated with a few pea-size pieces remaining. Add the buttermilk and fold in until the dry ingredients are evenly moistened.
- Drop heaping spoonfuls of the topping mixture onto the stone fruits, spacing them 1 inch apart. Sprinkle the topping with the sesame seeds.
- Bake until the topping is golden brown and the filling is bubbling, about 45 minutes. Serve hot or warm with ice cream, if you'd like.
