High summer is such a joy in the kitchen. The days are long and warm, the market spilling over, and I come home with far more than I set out for. Right now it’s stone fruit I can’t resist, peaches, nectarines, apricots and plums. And a cobbler is the first thing I want to make.
I tossed the fruit with lemon, cinnamon, and a little almond, a pairing I never tire of. The kernel inside the pit tastes of almond, so the extract just brings out something already in the fruit. A sourdough batter is spooned over the top, brushed with cream and sugar, and baked soft and golden. As with any cobbler, I love it best with a scoop of ice cream.
• The stone fruit is forgiving here — I’ve used all sorts of combinations, apricots and cherries, or peaches, plums, and nectarines, whatever’s in season. Toss the fruit with the sugar and lemon and let it macerate for 10-15 minutes before it goes into the dish, then pour it all in with the juices.
• A touch of sourdough discard adds a lovely flavor and softness to the batter, but feel free to skip it if you’re not a sourdough baker.
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Sourdough Stone Fruit Cobbler
Ingredients
Fruit Filling
2 pounds (900 g) mixed stone fruit (peaches, apricots, plums, or cherries), pitted and sliced
½ cup (100 g) granulated sugar
Zest and juice of ½ lemon
1 tablespoon cornstarch or tapioca starch
1/4 teaspoon ground cinnamon
1/8 teaspoon almond extract
1/4 teaspoon salt
Topping
1 cup (125 g) all-purpose flour
¾ cup plus 1 tablespoons (165 g) granulated sugar
1 teaspoon baking powder
½ teaspoon salt
¼ cup (55 g) cold unsalted butter, cut into ½-inch pieces
½ cup (120 ml) whole milk
1/4 cup (50g) sourdough discard, optional
2 tablespoons heavy cream
1 tbsp granulated sugar
Instructions
- Place the fruit in a large bowl and toss with the granulated sugar, lemon juice and zest, tapioca flour, cinnamon, almond extract, and salt. Set aside to macerate for 10–15 minutes.
- Mix the flour, granulated sugar, baking powder, and salt in a medium bowl, then work in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Whisk together the milk and sourdough discard until smooth. Add to the flour mixture and mix until everything is just combined.
- Preheat the oven to 375°F.
- Arrange the fruit in a 9-inch baking dish and drop large scoops of batter on top of the fruit. Brush the biscuits with heavy cream and sprinkle with sugar.
- Bake until the topping is golden brown and the fruit juices bubble around the edges, 50-60 minutes. Remove the dish from the oven and let cool on a wire rack for at least 30 minutes before serving.
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