Stone and Berry Fruit Cobbler

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.

By Rose Huxford

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.

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

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 an orange)

• 1/2 tsp pure vanilla extract

  
  

  Cobbler Topping

• 1 1/4 stick cold butter, diced (I used Dairy Free butter)

• 1 1/2 cup GF 1:1 baking flour or all-purpose flour

• pinch of salt

• 1/2 cup almond flour

• 1/2 tsp baking powder

• 1/4 cup cane sugar or date sugar

• 1 tsp vanilla extract

• 1/2 tsp almond extract (optional)

• 1 tsp lemon zest

• zest from other half of an orange

• 5-6 tbps dairy free milk or regular milk (adjust as needed)

Directions

1. Pre-heat your oven to 400 degrees F.

2. Lightly grease your 9x13 baking dish, then set it aside.

3. Slice your stone fruits, removing all of the pits, and your strawberries and place them in a large bowl.

4. 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, vanilla and almond extract and use a wooden spoon to mix the ingredients. Refrigerate the mixture.

5. 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.

6. 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.

7. Bake for approximately 30-40 minutes, or until the cobbler topping turns a golden brown and appears slightly crispy and the fruit is bubbling.

8. Remove the cobbler from the oven and place it on a cooling rack. Allow to cool for about 10-15 minutes before serving.

9. Enjoy with a side of vanilla bean ice cream or whip cream and enjoy!

10. Storage: Store in the fridge up to three days..