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


  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 🙂


Cherry Crisp

Sorry for the disappearance everyone! For this past week I was flipping around at gymnastics camp in Crossville, Tennessee. After I got back from that stifling weather in Tennessee, I wasn’t the happiest camper once the northeast was 103 degrees. So what other sensible thing to do than bake?

As you all are aware, summer is the absolute BEST time for fruit. It’s juicy, ripe, and just waiting to be made into some delectable summer treat. When my mom came back with a bag of ruby red cherries, I knew what to do.

This is not a recipe for those who are afraid of getting dirty, because as I found out AFTER pitting the bag all by hand, cherries stain! So I would advise either wearing gloves, or if you plan on doing more with these tasty little cherries, you could invest in a cherry pitter.

Cherry Crisp: Adapted from Brown Eyed Baker


For the Crisp Topping

  • 6 tablespoons all purpose flour
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 5 tablespoons cold unsalted butter, cut into 1/2 inch squares
  • 3/4 cup pecans, choppped

For the Cherry Filling

  • 1 (2 pound) bag of cherries, pitted (about 6 cups)
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon Creme de Cassis


  1. Preheat the oven to 375 degrees and spray an oval baking pan
  2. In a large bowl, mix together the pitted cherries, sugar, cornstarch, and Creme de Cassis. Set aside for 5-10 minutes, or until mixture becomes thicker.
  3. In a separate bowl, mix the flour, sugars, and cinnamon together until combined. Add in the butter until completely coated. Once coated, break apart the butter pieces with your fingers until the mixture is crumbly, like wet sand. Add the pecans, combine, and set aside.
  4. Put the cherries in the baking dish and spread around evenly. Sprinkle on the topping.
  5. Bake in the oven for 40 minutes, and then raise the temperature to 400 degrees for the last 5. Once the top is a nice golden brown and the cherries are bubbling out the sides, it’s done!

Scoop out with hungry eyes and eat with vanilla ice cream 🙂

*Note* If you would like, you can replace the Creme de Cassis with vanilla extract.

It’s nice to be home. And baking. 🙂

-Rayna 🙂