Stone Fruit Cobbler

Makes 1 cobbler

Serve this cobbler warm with a scoop of vanilla or chai ice cream - or a dollop of mascarpone drizzled with honey - or a cup of mint tea, or Turkish Coffee - or straight out of the baking dish with a spatula.

ingredients

Filling Ingredients
3 nectarines
12-15 small plums
4 tablespoons brown sugar and or agave nectar
3 tablespoons flour
juice of half a lemon or 2 Tbs water (use water if you want a sweeter cobbler)
4 small pieces of candied ginger, chopped finely (optional)
Cobbler Dough Ingredients
1 1/3 cup all purpose flour
1 1/2 tsp baking powder
2 Tbs sugar
5 Tbs COLD salted butter cut into small pieces
1/3 cup milk or 1/2 cup heavy cream

directions

1
Remove the pits and quarter nectarines and plums. Add the sugar/agave, flour, lemon juice/water, and ginger (if using) and stir until the fruit is coated. Pour into an ungreased 8×8 pyrex or glass baking dish.
2
Meanwhile, whisk together the flour, sugar, and baking powder. Add the butter, tossing it with the dry ingredients until covered. Using a pastry blender, fork or other tool (I used my hands), cut the butter into the dry ingredients until it resembles coarse breadcrumbs.
3
Add milk/cream and mix with wooden spoon until dough comes together. Knead the dough 5-10 times, adding more flour or milk if it’s too sticky or dry. Pinch off 2 inch balls of dough, press to flatten into “biscuits,” and arrange in lines three (or four) across the entire baking dish. Brush with melted butter. Bake at 375 for 45-50 minutes until the fruit is bubbling and the dough is lightly browned.