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Stone Fruit Cobbler

  • Author: Danielle Goldstein




  • 1 lb ripe stone fruit, such as peaches, plums, and apricots, sliced
  • 12 TBS sugar, to taste (depending on sweetness of the fruits!)
  • 1/4 tsp each ground cloves, allspice, and cinnamon (optional)
  • 1 tsp vanilla extract (optional)

For the topping

  • 1 cup flour
  • 2 TBS sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 4 TBS cold butter, cut into pea-sized pieces.
  • 1 egg
  • 2 TBS milk
  • 1 tsp sugar


  1. 1. Preheat the oven to 350 degrees F.
  2. 2. In a baking dish, toss the sliced fruit with the sugar, spices (optional) and vanilla (optional).
  3. 3. In a large bowl, sift together the flour, 2 TBS sugar, baking powder, and salt.
  4. 4. Mix the butter into the dry ingredients until it looks like cornmeal.
  5. 5. Make a well in the middle of the flour mixture, and add the egg and milk. Mix with a fork until the egg is beaten and then start to incorporate the egg-milk well with the flour mixture, until a soft dough forms.
  6. 6. Dust a cutting board with flour and roll out the dough on the board to about 1/4 inch thick. You can cut your biscuit dough into fun shapes with cookie cutters or into circles with a drinking glass.
  7. 7. Lay the biscuit shapes on top of the fruit, and sprinkle with an additional teaspoon of sugar.
  8. 8. Bake for 25-30 minutes until the fruit bubbles, and the biscuit topping is golden brown!


  • Quick tip: instead of rolling out your biscuit topping, you can spoon it in dollops onto the fruit mixture directly from the bowl.
  • Make it your own: Try mixing 1/2 cup rolled oats into the biscuit mixture, and substitute brown sugar instead of granulated. Try mixing 2 TBS raisins and 1 TBS brandy or bourbon into the fruit mixture before topping it with the biscuit mixture.
  • Serve with vanilla ice cream, whipped cream, or yogurt mixed with honey.