It’s that time of year where trees are laden and produce markets are bursting with freshly picked stone fruits.
This is the time my youngest son looks forward to the most. He waits for three quarters of the year, peachless and patient (I’m not a fan of buying fruit shipped from overseas, so we wait till it’s available locally.) Then when summer hits we load up on fruit.
And I mean, load up! We eat all we can/want fresh, then the rest I preserve or bake with. Preserving and baking is a great way to use up the fruit that’s getting a little bruised and today’s recipe is a perfect example.
A cobbler is essentially a shortcake on top of cooked fruit. Peach cobbler is a common variety but I think, why stop at peaches when we can combine ALL the stone fruit.
Stone fruit of your choice (in this case, white cherries, nectarines and peaches) are combined with a lemon, vanilla and cinnamon filling. Topped with a buttery shortcake lid, this is seriously delicious.
You need about a kilo and a half of fruit, whether that’s peaches, apricots, plums, or whatever you think of. A bruised fruit you may normally put in the compost is perfect for this. This recipe is not about looks and all about flavour.
Stone Fruit Cobbler
1.5 kg stone fruit of your choice (cherries, peaches, plums, nectarines, plucots, apricots…etc)
1/2 cup brown sugar
2 tablespoons cornflour
1 tsp vanilla extract
juice and zest of 1 small lemon
2 tsp cinnamon
1/4 tsp salt
2 cups plain flour
1/2 cup sugar
2 tsp baking powder
130g cold butter, chopped into small cubes or grated
1/2 cup cold milk
1 egg mixed with 1 tablespoon milk for the egg wash
Preheat your oven to 180 degrees Celsius.
Pit and chop your fruit. I like to chop mine into about 2cm chunks. If using cherries you can leave these whole (but pitted.)
In a pie dish, combine all the fruit layer ingredients and mix them together. Set aside and start on the topping.
In a large bowl, combine all the dry ingredients and stir together. Add the cubed or grated cold butter and work it into the flour with your fingers until it resembles large breadcrumbs. Add the milk and stir to combine until it forms a soft dough.
Tear off chunks of this dough and flatten them a bit, then place on top of the fruit fillings. Looks are not important, just space them around until about 90% of the filling is covered. Some gaps are good. Using a pastry brush, brush on some of the eggwash.
Loosely cover the dish with tinfoil and bake for 20 minutes. After 20 minutes, remove the tin foil and continue baking for another 25 minutes until the top is a deep golden brown. Let it cool for 10 minutes, then serve it warm with yoghurt, ice cream or cream.