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This stone fruit cobbler features juicy summer fruit and a topping made with flaky biscuits, along with buttery brown sugar and cinnamon oats. Add a scoop of vanilla ice cream for the perfect finishing touch!
Stone fruit is one of the best things about summer. Cherries, plums, peaches, nectarines, and those weird hybrid fruits like pluots and apriums are all ripe, sweet, and ready for adding to pies, crumbles, and this delicious stone fruit cobbler.
I love that you can choose any combination of stone fruits for this recipe, whether it’s peaches alone or a little bit of everything. And I also love that the topping is, like those pluots and apriums, a bit of a hybrid: it has a biscuit cobbler topping and an oat topping similar to what you’ll find in a fruit crisp.
Best of all, you only need 20 minutes to put the whole thing together! Waiting for it to finish baking is the hardest part.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
For the biscuits:
- All-purpose flour
- Baking powder
- Baking soda
- Granulated sugar
- Unsalted butter – You’ll need some cold and cubed for the dough, and some for brushing the tops of the biscuits.
- Buttermilk – The buttermilk should also be cold.
- Coarse sugar for sprinkling – Sanding sugar or Demerara sugar will work here.
For the crumble topping:
- All-purpose flour
- Rolled oats – Be sure to use rolled oats, not steel-cut or quick oats.
- Light brown sugar
- Unsalted butter – This butter also needs to be cold and cubed.
For the fruit cobbler filling:
- Mixed stone fruit – You can use any kind of stone fruit or a mixture. I used a mix of peaches, nectarines, cherries, plums, and apricots.
- Light brown sugar
- Lemon juice
What Is Considered a Stone Fruit?
Stone fruits are fruits that have a large pit or stone in the center. This includes cherries, plums, peaches, nectarines, and apricots. Other stone fruits include mangoes, lychees, dates, and olives, but this classification is more botanical than one used for cooking and baking. (Although adding some mango to this fruit cobbler might not be a bad idea!)
How to Make Double-Crust Stone Fruit Cobbler
Here’s what you’ll need to do to make a summery fruit cobbler at home:
Prepare. Preheat your oven to 400ºF.
Make the biscuits:
Form the dough. Pulse the flour, baking powder, baking soda, sugar, and salt in a large food processor bowl. Add the cubed butter and pulse again until coarse crumbs form. Transfer the dough to a large bowl and make a well in the center. Pour in the buttermilk and use a rubber spatula or a wooden spoon to fold the ingredients together.
Form the biscuits. Turn the dough out onto a floured work surface and use floured hands to bring it together. Flatten it into a rectangle and use a pastry cutter or a knife to cut it into four pieces. Stack the pieces on top of each other and gently press down to flatten. Repeat this two more times. Roll the dough to about a 1-inch thick rectangle, then use a round cookie cutter to cut it into 12 to 15 biscuits.
Chill. Transfer the biscuits to a parchment-lined plate or a baking sheet and refrigerate for 15 to 20 minutes.
Make the crumble:
Combine the ingredients. Place the dry ingredients in a small bowl and mix in the butter with your hands until the mixture is moist and crumbly.
Chill. Refrigerate the crumble topping while you make the filling.
Make the filling and assemble the fruit cobbler:
Combine the filling ingredients. In a 9-10 inch baking dish or cast-iron skillet, gently toss the fruit, brown sugar, cornstarch, lemon juice, and vanilla.
Assemble. Sprinkle the crumble mixture evenly over the fruit, then arrange the biscuits on top. Brush the biscuits with melted butter and sprinkle with sugar.
Bake. Place the dish in the oven and bake for 40 to 50 minutes, or until the filling is bubbling and the biscuits are golden.
Tips for Success
Want to make the perfect stone fruit cobbler? Here are some hints and tips.
- Choose ripe, high-quality fruit. You can’t turn lousy fruit into a delicious dessert! If it doesn’t taste good for snacking, it won’t work well in this cobbler. Make sure your fruit is ripe, firm, and sweet.
- Don’t overmix the biscuit dough. Once you’ve added the buttermilk to the dry ingredients, stir just until everything is moistened. Overmixing will result in tough biscuits.
- No food processor? In that case, whisk the dry ingredients in a large bowl, using two forks or a pastry blender cut in the butter, until the mixture resembles a coarse meal. Make a well in the center of the dough and pour in the buttermilk; stir until combined.
Can I Use Canned Biscuits?
If you don’t want to make the biscuits from scratch, you can make this fruit cobbler recipe with canned biscuit dough instead. You’ll still want to brush them with butter and sprinkle sugar over the top.
Of course, a scoop of vanilla ice cream is the classic pairing with a fruit cobbler. The ice cream melts from the warmth of the cobbler, creating kind of a creme anglaise effect without all the work. Here are some other ideas:
- A dollop of whipped cream, creme fraiche, or even Greek yogurt
- A sprig of fresh mint or thyme
- A drizzle of honey or creme anglaise
How to Store Leftovers
Fruit cobbler is best eaten the same day it’s made, while it’s still warm. Keep leftovers in the fridge and eat them within a day, either cold or warmed in the microwave or a 350ºF oven.
Can This Recipe Be Frozen?
This stone fruit cobbler recipe can be frozen in individual servings or as one big cobbler. Freeze in an airtight container for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and then reheat as directed above.
Double-Crust Stone Fruit Cobbler
- 2 cups all-purpose flour, spooned and leveled (250 grams)
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons granulated sugar
- ½ cup unsalted butter, cold and cubed (115 grams), plus more to brush the tops of the biscuits
- ⅔ cup buttermilk, cold (160 grams)
- Coarse sugar, for sprinkling
- ½ cup all-purpose flour, 62 grams
- ½ cup rolled oats, 50 grams
- 2 Tablespoons light brown sugar, 30 grams
- ½ teaspoon cinnamon
- Pinch of salt
- 4 Tablespoons unsalted butter, cold and cubed (60 grams)
- 6 cups mixed stone fruit, sliced, approx 2 pounds **see tips
- ⅓ cup light brown sugar, packed (80 grams)
- 2 Tablespoons cornstarch, 15 grams
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
- Preheat oven to 400°F (200°C).
- To make the biscuits, place flour, baking powder, baking soda, sugar, and salt in a large food processor bowl. Pulse few times until combined.
- Add cubed butter and pulse several times until coarse crumbs form. Transfer the dough into a large bowl and make a well. Drizzle in the buttermilk and fold everything together using a rubber spatula or a wooden spoon. The dough will be crumbly with some wet spots. *see tips
- Turn the dough out onto a floured surface and bring it together with floured hands. The dough will become sticky, so flour your hands often.
- Flatten the dough into a rectangle, and using a pastry cutter or a knife, cut it into four pieces. Stack the pieces on top of each other and gently press down to flatten. Repeat this step 2 more times. Roll the dough to about a 1-inch thick rectangle, and using a round cookie cutter, cut the dough into 12-15 smaller biscuits (how many biscuits you’ll get depends on how large your cookie cutter is). Transfer biscuits to a parchment-lined plate or a baking sheet and place them in the fridge for 15-20 minutes.
- For the crumble, combine dry ingredients in a small bowl. Add butter and mix with your hands until the mix is moist and crumbly. Place the mixture in the fridge while you make the filling.
- For the filling, in a 9-10 inch baking dish (or cast-iron skillet) toss together the fruit, brown sugar, cornstarch, lemon juice, and vanilla. Sprinkle the crumble evenly over the fruit. Remove the biscuits from the fridge and arrange them on top of the filling/crumble. Brush with melted butter and sprinkle with sugar.
- Bake for 40-50 minutes or until filling is bubbling and the biscuits are golden.
- Serve warm with a scoop of ice cream, if desired.
- If you don’t own a food processor, whisk the dry ingredients in a large bowl, using two forks or a pastry blender cut in the butter, until mixture resembles coarse meal.
- Make a well in a center of the dough and pour buttermilk; stir until combined. Continue with the steps written in the method.
- You can use any kind of stone fruit or a mixture of it. We used a mix of peaches, nectarines, cherries, plums, and apricots.
- The cobbler is the best eaten the same day and still warm. Keep leftovers in the fridge and eat them within a day.
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