Stone Fruit Cobbler [RECIPE]

Stone Fruit Cobbler

Stone Fruit Cobbler marries ripe and delicious nectarines with peaches in this simple recipe that is sure to be a hit with your family. (Photo by Jathan Fink, Jadeworks Entertainment)

We love this time of year as summer winds down and stone fruits like nectarines and peaches come into season. Delicious individually, picked fresh from the tree or purchased at the farmers market, we love their juicy goodness. Of course, if you utilize them to create a tasty dessert, they’re even better! So we’ve created this stone fruit cobbler which has just the right ratio of tart and sweet, and pairs perfectly with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

PREP: 15 minutes
COOK: 1 hour 5 minutes

INGREDIENTS

  • 3 large nectarines, pitted and diced
  • 3 large peaches, pitted and diced
  • 1 tablespoon fresh squeezed lemonade
  • 3/4 teaspoon ground cinnamon
  • 1 large egg
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 6 tablespoons unsalted butter, melted
  • Sweetened whipped cream or vanilla ice cream (optional)

DIRECTIONS

  1. Preheat the oven to 375°F. Place prepared nectarines and peaches in a lightly buttered 8-inch square baking dish. Combine lemonade and 1/2 teaspoon cinnamon in a small dish, then pour over the fruit.
  2. In a medium bowl, combine egg, sugar, flour, and 1/4 teaspoon cinnamon until mixture resembles a coarse meal. Sprinkle it over the fruit. Drizzle melted butter over topping.
  3. Bake at 375°F for 1 hour and 5 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with sweetened whipped cream or ice cream, if desired.

TIP: If you’d prefer to make individual little cobblers, just divide the recipe into 6 (8-ounce) ramekins. Bake as directed on an aluminum foil-lined baking sheet.

YIELDS: 6 servings

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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