Double-Crust Stone Fruit Cobbler
This rustic dessert is bursting with summer flavor! You'll love the flaky biscuit and buttery brown sugar oat topping.
Servings: 8 servings
Ingredients
Biscuits:
- 2 cups all-purpose flour spooned and leveled (250 grams)
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 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
Crumble Topping:
- 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)
Filling:
- 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
Instructions
- 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.2 cups all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, 2 teaspoons granulated sugar, ½ teaspoon salt
- 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 tips½ cup unsalted butter, ⅔ cup buttermilk
- 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.½ cup all-purpose flour, ½ cup rolled oats, 2 Tablespoons light brown sugar, ½ teaspoon cinnamon, Pinch of salt, 4 Tablespoons unsalted butter
- 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.6 cups mixed stone fruit, ⅓ cup light brown sugar, 2 Tablespoons cornstarch, 1 Tablespoon lemon juice, 1 teaspoon vanilla
- 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.
Notes
- 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.
Nutrition
Serving: 1 serving | Calories: 451 kcal | Carbohydrates: 66 g | Protein: 7 g | Fat: 19 g | Saturated Fat: 11 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 48 mg | Sodium: 287 mg | Potassium: 342 mg | Fiber: 4 g | Sugar: 27 g
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