Stone Fruit Cobbler
- Level: Easy
- Yield: one 8-inch cobbler
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 280
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 56
- Dietary Fiber
- 4
- Sugar
- 42
- Protein
- 5
- Cholesterol
- 12
- Sodium
- 262
- Total: 1 hr 15 min
- Active: 30 min
Ingredients
Filling:
3 1/2 pounds plums, peaches and/or apricots, pitted and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon apple cider vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Topping:
2/3 cup all-purpose flour
1 tablespoon light brown sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons trans-fat-free vegetable shortening
2 tablespoons cold unsalted butter, cut up
1/2 cup buttermilk
1/2 teaspoon sesame seeds
To Serve:
Ice cream, for serving (optional)
Directions
- 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.