Stone Fruit Cobbler
Cobbler gets a healthy makeover with this delicious Stone Fruit Cobbler. Peaches, plums, cherries and apricots topped with a crunchy oat and almond crust is more like a cross between a crisp and a cobbler.
Author: Kaleigh Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Yield: 16 servings 1x Category: dessert Method: baking Cuisine: American Scale 1x 2x 3x Ingredients 8 cups pitted and chopped stone fruit (I used peaches, plums and apricots) 3/4 cup granulated sugar 2 tablespoons cornstarch 1 teaspoon lemon zest 2 tablespoons fresh lemon juice Pinch of kosher salt ⅓ cup all-purpose or whole wheat flour 1/2 cup packed brown sugar ½ teaspoon salt 1 cup old-fashioned oats, divided 1/4 cup almonds ½ cup chilled butter, cubed* Instructions Preheat oven to 375. Lightly grease 9 in. baking dish or ramekins. In a food processor, pulse 3/4 cup of the oats, flour, brown sugar, salt, and oil until smooth. Pour into a medium bowl. Pulse almonds into small chunks. Work almonds and remaining oats into the flour mixture with hands. In a separate bowl, stir together fruit, sugar, cornstarch, zest, juice and salt. Pour into greased baking dish. Crumble oat topping evenly over fruit. Bake until filling is bubbly and topping is golden, about 30-40 minutes for individual ramekins or 45-60 minutes for a large dish. Remove from oven and let cool for 10 minutes. Serve warm with a scoop of vanilla ice cream. Notes
*Use coconut oil for dairy-free & vegan
Keywords: stone fruit cobbler, cobbler with oatmeal crust, stone fruit crumble