Food and Recipes Desserts Cobblers Stone Fruit Cobbler Be the first to rate & review! Peaches, plums, and cherries give this dessert a delicious makeover. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Updated on July 27, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close 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 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. Whisk together melted butter and remaining 1/2 cup of the sugar. Whisk in milk and egg until smooth. 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. 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. Rate It Print