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Peach and Plum Cobbler

  • Author: Helen Kain

Description

A quick, simple and delicious way to use up the last of summer’s stone fruit bounty.


Scale

Ingredients

  • 3/4 c (150g) raw sugar
  • 2 tbsp (15 g) flour
  • 6 c sliced peaches, plums, or nectarines (or any combo)
  • 3 tbsp (30 ml) lemon juice (about half a lemon)
  • 1 1/2 c (188 g) all-purpose flour
  • 1/3 c (67 g) granulated sugar
  • 1 1/2 tsp (8 g) baking powder
  • 3/4 tsp (4 g) baking soda
  • 1/2 (2 g) tsp salt
  • 6 tbsp (3 oz or 88 g) unsalted butter, cold
  • 9 oz (270 ml) buttermilk
  • 1/2 tsp (2.5 ml) vanilla extract
  • 1 (25 g) tbsp raw sugar

Instructions

  1. Preheat oven to 325°F Convection or 350°F regular
  2. 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 fruit and combine well. Transfer fruit to a 9 x 13″ baking dish (about 3 quart) and spread to cover the bottom.
  3. In another bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt.
  4. 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 dough in dollops onto the fruit; don’t worry if all the fruit is not covered.
  5. Sprinkle the top of the biscuit mix with a tablespoon of raw sugar and place in the oven. Bake for about 40 minutes, or until the fruit is bubbly around the edges and the biscuit is golden brown.
  6. Remove from oven and let stand until the bubbling has subsided. Serve warm with whipped cream or vanilla ice cream.

Notes

  • 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.

Nutrition

  • Serving Size: 8