Stone Fruit Cobbler


Stone Fruit Cobbler

Chef Jeremy Abbey & Chef John T. Piazza - Detroit Institute of Gastronomy
Course Dessert
Cuisine American


  • lbs stone fruit diced (peaches, nectarines, plums, cherries)
  • 4 oz beet sugar
  • 1 tbsp corn starch
  • 12 oz all-purpose flour
  • 6 oz beet sugar
  • tsp baking powder
  • ¼ tsp salt
  • 6 oz butte cold and cut into pieces
  • 4-5 oz buttermilk
  • Coarse sugar as needed


  • Pre-heat oven to 350° F
  • Mix the fruit with the sugar and corn starch.
  • Place in a 9 inch by 11 inch baking dish (or any size vessel that fits).
  • Mix the flour, sugar, baking powder and salt together in a bowl.
  • Add the butter.
  • Mix the butter with the dry ingredients until pea sized granules appear.
  • Stir in the buttermilk until a thick batter is formed.
  • Spoon the batter over the fruit.
  • Sprinkle with coarse sugar if desired.
  • Bake for 50-60 minutes.
  • Remove from oven and serve at room temperature.