Stone Fruit Cobbler

As I look over to the fruit counter overflowing with nectarines, peaches, plums, and mangoes, they are just screaming for me to bake them into a delectable dessert. The idea for this peach-nectarine-plum-mango cobbler started out with having 2 gorgeous peaches a little too mushy to be eaten, but not rotten. Of course you can’t make a cobbler with just 2 peaches, so in go the nectarines. The cobbler was looking very orange at this point, so what better than a few dark and sugar sweet plums to throw in? While they joined the party, poor mister mango was feeling left out, now that all of his friends had been thrown into this fruit filled concoction. So in he went too. You never know what you’ll create when you’re in a kitchen full of fresh fruit :).

And of course my mother being my mother, threw in some almond extract and some Creme de Cassis (my secret ingredient…shh!) to make this amazing cobbler. A must try for anyone that likes food and summer. 🙂

Stone Fruit Cobbler (or Peach-Nectarine-Plum-Mango Cobbler)

For the Fruit Filling

  • 2 large ripe peaches, cut into strips (about 4 cups)
  • 2-3 large ripe nectarines, cut into strips
  • 2 medium sized plums, cut into strips
  • 1 mango, scored and cut into cubes
  • 1/3 cup light brown sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons almond extract
  • 1 1/2 teaspoons Creme de Cassis

For the Cobbler

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 4 tablespoons softened unsalted butter
  • 3/4 cup sliced almonds

Directions

  1. Preheat the oven to 350 degrees and spray a 9×13 baking dish
  2. For the Topping: In a medium sized bowl, mix together the flour, sugar and baking powder. Add in the milk and unsalted butter until smooth. Set aside.
  3. For the Filling: Slice all of the fruit and place in a large bowl. Add the brown sugar, almond extract, Creme de Cassis, and cornstarch and mix until all of the fruit is coated. Let sit for 5 minutes.
  4. Pour the fruit filling into the baking dish and using a large spoon, blob the mixture on top. Do not spread. Sprinkle the sliced almonds on top.
  5. Bake for 30-40 minutes, or until top is a light golden brown and a toothpick inserted into the topping comes out clean.

This dessert is heaven. It’s that good. It will not disappoint 🙂

-Rayna 🙂

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