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Peach and Plum Cobbler

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



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 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


  1. Preheat the 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 the fruit and combine well. Transfer the 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 the dough in dollops onto the fruit; don’t worry if all the fruit is not fully covered.
  5. 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.
  6. 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.

  • Author: Helen Kain


  • Serving Size: 8