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Easy Stone Fruit Cobbler

September 27, 2014

Dairy or Dairy-Free Version, here’s a sure-to-please peach cobbler for the late-season peaches that are rolling in right now. I got a request from ever-practical Lulu who informed me that there were a few-too-many peaches sitting on her counter. She needs to do something before they turn from the luscious phase to the I’m-not-liking-the-way-this-is-tasting phase.


I was given the followed list of pre-requisites:

  • No pastry making (Lulu, who are you talking to? I rarely  go down that road)
  • No multiple steps
  • No  buscuit-y shortcakes
  • Dairy-Free
  • Cake-y texture

The request was so earnest, I had to respond immediately. I wanted to do this:

cut-up peaches

But all I had was this:

stone fruitA stone-fruit trio: peach, white nectarine & pluot

Yes, a pluot. That’s the little green guy hiding in the back. A pluot is generally a mix between a plum  and an apricot. There are many varieties in shades ranging from burgundy to pale red to green. And sometimes peaches or cherries are added to the crossing-over and mixing-up. Very scientific of me, I know.

My trio gave me just the 2 cups I needed. You don’t need a lot of fruit, two or three and you’re there. I figured I’d taste the fruit to determine how much sugar to add. Cut the stone fruit into slices, then cut in half. No need to peel the fruit. Keep nutrients in and get the pan in the oven that much quicker.

two cups cut-up fruit

And on to the recipe. Here’s what I came up with…. I’ve seen recipes where butter is melted in the baking pan and the batter is poured into the pan over it. It results in a well-defined bottom and sides. To create a dairy-free recipe, I swapped the butter for canola oil and the milk for unsweetened almond milk.

simple almond milk batter

Pour the milk into the dry ingredients for a liquid-y batter. No eggs need apply.

liquidy batter and fruit The fruit is added and into the oven it goes.

baked cobblerIt’s ready when it’s bubbly around the edge and the juices are set.

Stone Fruit Cobbler“Whatever Lulu wants, Lulu gets.”

and the rest of too!

Easy Stone Fruit Cobbler


3 T.  butter or canola oil
3/4 c. flour
1/2 c. +1 T. sugar
1 t. baking powder
1/4 t. salt
1 c. low-fat milk or unsweetened almond milk
2 c.  cut-up unpeeled stone fruit (peaches, plums, nectarines, pluots, or a combo)

NOTE: you can also use:

  • peaches alone, which was my original intent
  • apples
  • berries


Melt butter in a round 8 to 9 inch pan in a 350° oven- don’t brown the butter. Or, if using oil, simply pre-heat oven and swirl oil around in pan.

Mix flour, sugar, baking powder and salt (minus the 1 tablespoon of sugar) in bowl. Whisk in milk. Pour batter into pan without stirring.

Cut unpeeled peaches into slices and cut slices in half. Add fruit and top with remaining tablespoon sugar. Bake for 40 to 50 minutes until bubbly and the top is set.

Let rest for 10 minutes. Enjoy with vanilla ice cream or yogurt.

For dairy free, use coconut milk ice cream or yogurt as a topping.

Note: It’s low enough in sugar, that you can top it with plain yogurt, have it  for breakfast and go take on your day!

Makes 6-8 servings.


Easy Stone Fruit Cobbler


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