Stone Fruit Cookie Cobbler + Video
Hello to you.
Here’s news: It’s mid-May. Which means summer is basically in a month’s time. Which means I’m obviously gonna jump the gun with all the summer fruits and post a summer stone fruit recipe RIGHT HERE AND NOW.
Here it is. It’s a stone fruit cookie cobbler. It’s filled with the sweetest bounty summer has to offer in the large stone fruit category — peaches, plums, apricots, and nectarines — and it is the dessert I wanna usher the season in with thrice weekly, for starters.
And you know what else is here? A video tutorial, for this stone fruit cookie cobbler. Have at it:
Or, watch it on YouTube.
Can we discuss? Let’s discuss this stone fruit cookie cobbler.
The fruit part, first.
I used a mixture of plums, peaches, and nectarines for the cobbler you see depicted here. Because that’s what I had on hand. Also, kinda bummed that the plums I used were yellow inside, cuz I was looking forward to the vivid purple color contrast for the photos, but first world problems, aye.
Anyway.
Slice any combination of summer stone fruits up into thin wedges (no need to bother with peeling), and toss the slices with sugar, cornstarch, ground nutmeg, vanilla extract, and a squeeze of fresh lemon juice.
And behold, you’ve got yourself a juicy fruit mixture that bakes up into a succulent, hot, tender, sweet and tart, slightly nutmeg-y and vanilla-y fusion of flavors and textures and bliss.
As for the cobbler dough.
This stone fruit cobbler doesn’t contain your traditional, average cobbler dough. This cobbler mix isn’t a light and fluffy, almost cake-like batter that gets spooned over the fruit assemblage. Na. It’s a dense and rich and thick sugar cookie dough that is arranged over the fruit in clumps.
It’s literally a tender and gooey vanilla cookie dough (that’s lighter on the sugar, cuz we’ve got some sweetness from those fruits already). The kind you’d make to bake, say, soft chocolate chip bars. But instead of making actual cookies or bars, you’re arranging the dough over a stone fruit mixture. To create a stone fruit soft-batch cookie cobbler.
DO YOU COPY!!
Ooh also. This entire cookie cobbler is dairy-free. As in, the fruit mixture is free of dairy products. As well as the cookie dough, which uses oil instead of butter for dat rich, fatty goodness.
And. This stone fruit cobbler is highly snappy to throw together. Slice fruits, toss with some ingredients. Stir together quick cookie dough. Arrange dough over fruit. Bake.
No machines. Minimal mess. No need for perfection. Lots of room for error. All the good stuff, in summary.
Ice cream. Serve some. Along with this cobbler. Serve the cobbler hot/warm, with cold vanilla ice cream. This is the recommended serving suggestion.
Hot, juicy, succulent, bursting, tart, sweet, spiced fruits. Topped with a soft, gooey, rich, dairy-free sugar cookie cobbler. Made in minutes.
Stone fruit cookie cobbler — May I see you June.
Stone Fruit Cookie Cobbler
Yield: 8-10 servings
Fruit Mixture:
6 summer stone fruits — peaches, nectarines, apricots, and/or plums (about 4 cups sliced)
1/3 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Squeeze of fresh lemon juice
Cobbler Dough:
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1/2 cup oil (canola, vegetable)
1 large egg
2 teaspoons vanilla extract
1 1/4 cups packed flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1. Preheat oven to 350 F. Lightly grease a deep pie dish or large baking pan.
2. Slice the fruit into thin wedges. Add to a large bowl with the rest of fruit mixture ingredients and stir till fruit is evenly coated.
3. In another large bowl, whisk together the sugars and oil. Add in the egg and vanilla extract and whisk until smooth. Pour dry ingredients on top and stir everything together until just combined.
4. Drop fruit into pie dish. Arrange flattened clumps of the dough over the fruit.
5. Bake cobbler on lower oven rack for 27-33 minutes, until fruit juices are bubbling and cookie edges are golden brown but center is still slightly gooey. Serve warm, with ice cream if desired.
