Easy Stone Fruit Cobbler

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:

But all I had was this:

A 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.

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.

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

The fruit is added and into the oven it goes.

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

“Whatever Lulu wants, Lulu gets.”

and the rest of too!

Easy Stone Fruit Cobbler

Ingredients:

NOTE: you can also use:

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

Directions:

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.