For the filling
- 150g or ¾ c raw sugar
- 15 g or 2 tbsp all-purpose flour
- 6 c sliced peaches, plums, or nectarines (or any combo)
- 45 ml or 3 tbsp lemon juice (about half a lemon)
For the cobbler
- 180 g or 1½ c all-purpose flour
- 67 g or 1/3 c granulated sugar
- 8 g or 1½ tsp baking powder
- 4 g or ¾ tsp baking soda
- 2 g or ½ tsp salt
- 88 g or 3 oz unsalted butter, cold
- 270 g or 9 oz buttermilk
- ½ tsp or 2.½ vanilla extract
- 25 g or 1 tbsp raw sugar
- Preheat the oven to 325°F Convection or 350°F regular
- In a medium bowl, toss sliced stone fruit with lemon juice. In a prep bowl, whisk the raw sugar and flour together thoroughly, then sprinkle over the fruit and combine well. Transfer the fruit to a 9 x 13″ baking dish (about 3 quart) and spread to cover the bottom.
- In another bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt.
- Using a pastry cutter, cut the cold butter to the flour mix until the mixture has very small lumps (no bigger than a pea). Add buttermilk and vanilla and fold biscuit batter together gently until just combined. Scoop the dough in dollops onto the fruit; don’t worry if all the fruit is not fully covered.
- Sprinkle the top of the biscuit mix with a tablespoon of raw sugar and place it into the oven. Bake until the fruit is bubbly around the edges and the biscuit is golden brown (bout 40 minutes.
- Remove from the oven and let stand until the bubbling has subsided. Serve warm with whipped cream or vanilla ice cream.
You can use a food processor to combine the butter and flour if you prefer. I find it a lot easier than fussing with a pastry cutter. Just transfer the flour mixture to another bowl before adding the wet ingredients.
- Serving Size: 8