Stone Fruit Cobbler

Recipe courtesy of Chillingsworth Restaurant.


  • 4 cups flour
  • 3 tablespoons sugar
  • ½ tablespoon salt
  • 1 pound sweet butter
  • 6 tablespoons cold water
  • Cut 24 peaches or plums, ripe but soft, into 1” or so squares.
  • 1/3 cup cornstarch
  • 1/3 cup sugar
  • juice of two lemons
  • cinnamon
*If this is a peach cobbler, we add at the last minute a pint of raspberries or blueberries.


  1. Cut butter into small chunks. Mix dry ingredients  and hand toss lightly with butter to create a crumbly mixture. Add water a little at a time. This does not want to be wet so go lightly on mixing and adding water. This can rest at room temperature unless it is very warm. We often add ½ cup of oats or chopped, toasted almonds or pecans.
  1. Toss together the cornstarch and sugar until well mixed. Mix this with the cut fruit. Add the lemon juice and a dusting of cinnamon.
  2. Spoon into individual ceramic 6” soufflé dishes with have been lightly buttered. Lightly mound the topping onto the fruit, covering to the edges but not pressing too hard. Dust with a bit of extra sugar. Bake on a baking sheet for roughly 25 minutes at 375° or until it begins to bubble around the edges.  Remove and cool. If these are going to be reheated, cook just until beginning to turn golden. The cool and refrigerate to be reheated when needed.
  3. We serve this with either homemade ice cream or a flavored whipped cream. To make a flavored whipped cream begin by whipping heavy whipping cream.  Add sugar.  When cream is almost done, drizzle in about a tablespoon of Kirschwasser and continue whipping.

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