Stone Fruit Cobbler

Name: Stone Fruit Cobbler
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Southern
Ingredients: 0 teaspoons pure almond extract; 2 teaspoons baking powder; 2 inches a round cookie cutter; 118 milliliters cornmeal (not stone-ground); 59 milliliters all-purpose flour; 355 milliliters all-purpose flour; 1 kilograms mixed stone fruit, pitted and cut into 1/2-inch-thick wedges (8 cups); 237 milliliters heavy cream, divided; 1 teaspoons Rounded salt; 177 milliliters sugar; 2 teaspoons sugar; 1 Tbsp unsalted butter, melted; 2 Tbsps cold unsalted butter, cut into 1/2-inch cubes; 1 teaspoon pure vanilla extract

You can never have too many dessert recipes, so give Stone Fruit Cobbler a try. This recipe makes 8 servings with 457 calories, 5g of protein, and 16g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 5 hours. This recipe is typical of Southern cuisine. A mixture of cornmeal, heavy cream, flour, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 400°F with rack in middle. Butter a 3-qt glass or ceramic baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Toss together filling ingredients in a large bowl.

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Bowl

Whisk together flour, cornmeal, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.

Ingredients you will need

Baking Powder

Cornmeal

Butter

All Purpose Flour

Salt

Equipment you will use

Blender

Whisk

Add 1 cup cream and stir just until a dough forms.

Ingredients you will need

Cream

Dough

Turn out dough onto a lightly floured surface and lightly dust with flour, then roll out with a floured rolling pin into a 1/2-inch-thick round (about 10 inches in diameter).

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Rolling Pin

Cut out biscuits with lightly floured cutter. If necessary, gather scraps and reroll once, then cut out more biscuits.

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Biscuits

Arrange biscuits 1/2 inch apart over hot filling.

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Biscuits

Brush tops with remaining Tbsp cream, then sprinkle with sugar.

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Cream

Sugar

Bake until topping is golden and fruit is bubbling in center, 25 to 30 minutes. Cool to warm, 30 minutes.

Ingredients you will need

Fruit

Equipment you will use

Oven

Equipment

Ingredients

Servings:

0teaspoons

pure almond extract 2teaspoons

baking powder 2inches

a round cookie cutter 118milliliters

cornmeal (not stone-ground)59milliliters

all-purpose flour 355milliliters

all-purpose flour 1kilograms

mixed stone fruit, pitted and cut into 1/2-inch-thick wedges (8 cups)237milliliters

heavy cream, divided 1teaspoons

Rounded salt 177milliliters

sugar 2teaspoons

sugar 1Tbsp

unsalted butter, melted 2Tbsps

cold unsalted butter, cut into 1/2-inch cubes 1teaspoon

pure vanilla extract

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The RELAX Riesling with a 4.1 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.