Stone fruit cobbler
Recipe from Chef Jeremy Abbey & Chef John T. Piazza
Detroit Institute of Gastronomy
- 2.5 pounds – diced stone fruit (peaches, plums, cherries) 4 oz – beet sugar
- 1 tablespoon – corn starch
- 12 oz – all-purpose flour
- 6 oz – beet sugar
- 1.5 teaspoons – baking powder
- 0.25 teaspoons – salt
- 6 oz – butter – cold and cut into pieces
- 4-5 oz – buttermilk
- Coarse sugar as needed
Pre-heat oven to 350 degrees 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.
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