Stone Fruit Cobbler

Peaches, plums, and cherries give this dessert a delicious makeover.

Southern Living Stone Fruit Cobbler in the pan ready to serve
Photo:

Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel

Active Time:
20 mins
Total Time:
1 hr 15 mins
Servings:
10

In the heat of summer, a stone fruit cobbler delivers everything you want in a dessert: The peaches, plums, and cherries all become perfectly tender but not mushy. They are wrapped in a juicy, glossy glaze that resembles a pie filling.

The oat flour cobbler topping caramelizes around the edges and becomes crispy, while the bottom of the cobbler topping becomes slightly moist and flavored from the fruit filling. It maintains its integrity and doesn’t dissolve or soften at all so you get the lovely distinct textures in each bite. Bonus points if you serve with ice cream.

Homemade Oat Flour

To make fiber-rich oat flour, process a heaping cup of uncooked old-fashioned regular rolled oats in a food processor until a fine powder forms, 30 to 60 seconds. Store in an airtight container at room temperature for up to two months.

Ingredients

  • 4 peaches, pitted and sliced (about 3 cups)

  • 6 red plums, pitted and sliced (about 3 cups)

  • 1 lb. fresh Bing cherries, pitted (about 2 cups)

  • 1 tsp. grated lemon zest plus 1 Tbsp. juice (from 1 lemon)

  • 1/2 tsp. ground cinnamon

  • 1/4 tsp. ground cardamom

  • 3/4 cup granulated sugar, divided

  • 8 Tbsp. all-purpose flour, divided

  • 1 1/4 tsp. kosher salt, divided

  • 6 Tbsp. unsalted butter, melted

  • 1/4 cup whole milk

  • 1 large egg

  • 1/2 cup oat flour (see instructions above)

  • 1 tsp. baking powder

  • 2 Tbsp. toasted sliced almonds

Directions

  1. Preheat oven to 375°F. Combine peaches, plums, cherries, lemon zest, lemon juice, cinnamon, cardamom, 1/4 cup of the sugar, 2 tablespoons of the all-purpose flour, and 1/2 teaspoon of the salt in a large bowl; toss until fruit is well coated. Coat a 13- x 9-inch baking dish with cooking spray; arrange fruit mixture in an even layer in dish.

  2. Whisk together melted butter and remaining 1/2 cup of the sugar. Whisk in milk and egg until smooth.

  3. Whisk together oat flour, baking powder, and the remaining 6 tablespoons all-purpose flour and 3/4 teaspoon salt in a medium bowl. Add oat flour mixture to butter mixture, stirring to combine. Dollop spoonfuls of batter over fruit, leaving some of the fruit mixture uncovered.

  4. Bake in preheated oven until filling is bubbling and topping is golden brown, about 45 minutes. Remove from oven; let cool 10 minutes. Sprinkle with toasted almonds.

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