Farmers’ Market White Peach and Plum Cobbler

My very favorite thing about living in the Chicago suburbs is the amazing farmers’ market that runs from May to September. I love browsing the aisles for fresh produce and inspiration. I always come home with fresh flowers (like giant $15 bouquets of peonies!) and loads of ideas for the week’s meals. 

And since Neil just returned from his summer in San Francisco, I had the perfect excuse to bake my favorite fruit cobbler. This one has a doughy, coffee cake-like consistency, which makes it rather unique and totally delicious! This is a versatile cobbler recipe that can be used with any stone fruit and/or berry combination, fresh or frozen. There are no rules; just fill your dish so it has a good layer of fruit at the bottom. For this one I used fresh white peaches and bubble gum plums, but I’ve also made it with blueberries and an apricot, raspberry and spiced rum filling in the past. Remember: no rules!  Enjoy.

Farmers’ Market White Peach and Plum Cobbler 

Dough:

1 ½ cups flour

½ cup sugar

2 tsp baking powder

½ tsp salt

1 large egg at room temp, slightly beaten

½ cup milk

½ cup (1 stick) butter, melted

Crumb topping:

½ cup light brown sugar, packed

½ cup flour

½ cup oats

½ stick butter, melted

Fruit filling:

¼ cup cornstarch

¼ tsp salt

¾ cup sugar

approx 10 pieces of stone fruit, cut and wedged and 1-2 baskets of berries if desired. Have enough to fill bottom of dish well.

Preheat oven to 350.  Butter a casserole dish approx 3” tall and 8”x11” wide.

Mix together cornstarch, salt and sugar. Add stone fruit to coat. Pour fruit mixture into dish. Cover top with foil and place in oven for 5-10 minutes. Remove dish and gently fold in berries if you’re using them.

In a large bowl, whisk together flour, sugar, baking powder and salt. In a smaller bowl, stir together the egg, melted butter and milk. Add mixture to dry ingredients and stir to combine.  

In another bowl, stir together brown sugar, flour and oats until combined. Add the melted butter and mix thoroughly. There should be no large clumps.

Place the dough evenly over the fruit mixture, then sprinkle the crumb topping all over.

Bake for 35-40 minutes, until the top is golden and middle is not sunken.