Stone Fruit Cobbler

In the dog days of summer nothing beats Stone Fruit Cobbler. This is what you do with the last of the peaches, nectarines, plums, plumcots, raspberries and cherries of the season. Actually you can do it with the FIRST of the peaches, nectarines, plums, plumcots, raspberries and cherries and I wish I had because this is so good. I am a little sad I’ll have to wait until next summer to enjoy it again.

After throwing this Stone Fruit Cobbler together the first time, I made it three more times the same week. I was looking for reasons to make it. So if there is time go grab yourself every stone fruit that’s left at your grocery store I suggest that you do because we really are moving on to apples and pears.

What’s a “Stone Fruit”?

That’s a good question. A stone fruit is any fruit that has a pit or a “stone” in the middle! In addition to the peaches, nectarines, plums, plumcots, cherries and raspberries in this recipe, mangos, blackberries, apricots, apriums, mulberries, and lychees are all stone fruits. It may also surprise you to learn that olives, coconuts, green almonds, dates and avocados are also all stone fruits!

Well then what’s the difference between a “cobbler and a crisp”?

A cobbler topping is more of a biscuit. It’s not as sweet as a crisp topping and is usually brought together with buttermilk. The common crisp topping quite often contains oats or oatmeal and is brought together with butter.

Cobblers can also be made savory. A cheesy herb biscuit could top a vegetable or a tomato onion filling. Chicken and biscuits could also be called a “cobbler” if you want to get technical. For what it’s worth, you can totally find savory crisp recipes as well but more often then not the oats are swapped out for a cracker of some sort.

I think I’ll stick to my sweet cobblers covering any combination of ripe, seasonal fruits and baked until your kitchen smells amazing. So how about we do that now?

Step by Step

I hope you enjoy this post for Stone Fruit Cobbler!