This stone fruit skillet cobbler is a simple way to use up fresh summer produce and can be easily adapted for a variety of your favorites!
Total Time:1 hour
For the filling:
Two pounds of cored stone fruit (peaches, plums, nectarines, cherries, etc)
About ½–1 cup (100 gm-200 gm) sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
Pinch of salt
For the topping:
3/4 cup (105 gm) all-purpose flour
3 tablespoons cornmeal
3 tablespoons sugar
1–1/4 teaspoon baking powder
1/8 teaspoon salt
5 tablespoons (70 gm) unsalted butter, cold and chopped
½ cup (120 gm) heavy whipping cream
Extract sugar for sprinkling
Vanilla ice cream, for serving
To prepare the cobbler:
Preheat the oven to 375 and prep the filling. Core and chop fruit into 1/2” pieces and be sure that any peaches have been peeled. You can keep the skin on plums, cherries, and nectarines. Toss the fruit with the remaining filling ingredients and sugar to taste. I like to start with ½ cup sugar for ripe, sweet fruit. If you’re using any tart or not fully ripened fruit, you’ll likely need about ¾ cup of sugar instead. Only add the full cup of sugar for really sour fruit. Dump the fruit mixture into a 1-1/2 quart baking dish and set aside while you prep the topping.
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients until pea-sized clumps form. Add the heavy whipping cream and stir together until a dry dough comes together. Use a medium cookie scoop or your hands to make little flat rounds of dough to place directly on top of the fruit in the baking dish. Sprinkle with a little extract sugar and baking in the preheat oven for about 35 minutes, or until the topping is golden and the fruit underneath is bubbling. Allow to cool slightly before serving with a scoop of ice cream.