Stone Fruit Brown Sugar Cobbler

Cobbler & pie are definitely my desserts of choice. One of my favorite things to do is gather the best fruits of the season from our local farmers’ market and make them into a tasty cobbler topped with a healthy scoop of vanilla-bean ice cream. A little inside tip from me to you - sometimes you can ask for the “cosmetically damaged” fruit which is available at a fraction of the price - the fruit it just as ripe and tasty it just might not have the same pristine skin as some of the other fruits.

When we were putting together our menu for our August table I just knew there had to be a stonefruit cobbler on the menu. Healdsburg’s Dry Creek Valley is known to produce some amazingly juicy and beautiful peaches that are absolutely perfect eaten on their own, but also baked into tasty cobbler.

MAKING YOUR STONE FRUIT BROWN SUGAR COBBLER

Makes: 1 Stone Fruit Cobbler
Prep Time: 15 minutes (not including cooling time)
Cook Time: 20 minutes
Total Time: 35 minutes

INGREDIENTS

FILLING:
4 cups nectarines and/or peaches sliced
1/4 cup sugar
1 1/2 tablespoons cornstarch
1 tablespoon fresh lemon juice

BROWN SUGAR OAT CRUMBLE:
3/4 cup oats
3/4 cup flour
1/2 cup brown sugar
1/3 cup sugar
8 tablespoons cold butter cut into small cubes

TOPPINGS:
vanilla bean ice cream
whipped cream

INSTRUCTIONS

MAKING THE FILLING

1. Preheat oven to 350 degrees.

2. Put slice nectarines/peaches, sugar, cornstarch and lemon juice into a bowl and toss to coat.

3. In a separate bowl, mix together oats, flour, brown sugar and white sugar. Cut in cold butter cubes with a fork or pastry cutter until combined. I actually find that using my hands and massaging it all together works as well!