Stone and Berry Fruit Cobbler
- Rose Huxford
- Aug 7
- 2 min read
My Stone and Berry Fruit Cobbler offers a delightful mix of flavors that burst in your mouth. The combination of various stone fruits and strawberries, enhanced with a touch of maple syrup and sugar, is all you need. The thin cobbler topping perfectly complements the dish, allowing the fruits and berries to shine. Enjoy it with some vanilla bean ice cream, whether dairy-free or regular, or with some whipped cream.
Stone and Berry Fruit Cobbler
Yields: 10-12 servings
Pre-heat oven: 400 degrees F
Prep-time: 10 minutes
Bake-time: 30-40 minutes
Total-time: ~50-60 minutes
Equipment: 3 quart baking dish, 2 large mixing bowls, wooden spoon, whisk, citrus zester, citrus juicer, paring knife, cutting board, measuring spoons, measuring cups, cooling rack.
Ingredients: Fruit and Berry Filling
2 lg ripe peaches, skin on, thick slices
3 lg ripe nectarines, skin on, thick slices
5-6 medium red plumes, skin on, thick slices
3 apricots, skin on, thick slices
8 strawberries, sliced
1/4 cup real maple syrup
3 tbsp date sugar or brown sugar
pinch of salt
1tsp lemon juice (that's about 1 small lemon)
1 tsp orange juice (1/2 and orange)
1/2 tsp pure vanilla extract
Cobbler Topping
1 1/4 stick cold butter, diced (I used DF butter)
1 1/2 cup GF 1:1 baking flour or all-purpose flour
pinch of salt
1/2 cup almond flour
1 1/2 tsp baking powder
2 tbsp cane sugar or date sugar
1 tsp lemon zest
zest from half an orange
5-6 tbps dairy free milk or regular milk (adjust as needed)
Directions
Pre-heat your oven to 400 degrees F.
Lightly grease your baking dish, then set it aside.
Slice your stone fruits, removing all of the pits, and your strawberries and place them in a large bowl.
Next, In a large bowl, combine the flour, almond flour, salt, baking powder, sugar, and zest from both the lemon and orange by whisking them together. Next, incorporate the diced cold butter (I keep my diced butter in the fridge until I am ready to use it to prevent it from warming up in my hands). Use either clean hands or a fork to blend the butter into the flour mixture until it becomes crumbly. After that, pour in the milk and use a wooden spoon to mix the ingredients. Refrigerate the mixture.
Add the maple syrup, date sugar, salt, lemon and orange juice, and vanilla extract to the large bowl containing your fruit. Use a wooden spoon to mix the ingredients. Then, transfer the mixture to your prepared baking dish.
Remove your cobbler topping from the fridge and distribute it over the fruit mixture in the dish, ensuring it covers all the fruits and strawberries evenly. Add a little extra sugar on top.
Bake for approximately 30-40 minutes, or until the cobbler topping turns a golden brown and appears slightly crispy.
Remove the cobbler from the oven and place it on a cooling rack. Allow to cool for about 10-15 minutes before serving.
Enjoy with a side of vanilla bean ice cream or whip cream and enjoy!
Storage: This will keep on your counter up to three days, or in the fridge for 4 days.
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