Stone Fruit Cobbler

Photo: Anna Williams; Styling: Pam Morris
Tender and buttery, this cobbler's crust is a nice foil for the intense filling. You can bake in any 2-quart baking dish, from round to rectangular. For a special treat (and an extra 55 calories and half a gram of saturated fat), top with a small scoop of vanilla low-fat ice cream.

Yield:

12 servings (serving size: about 3/4 cup)

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 4 Hours, 55 Minutes

Nutritional Information

Calories 301
Fat 7.1 g
Satfat 4.3 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 3.7 g
Carbohydrate 58 g
Fiber 2.5 g
Cholesterol 18 mg
Iron 1.5 mg
Sodium 199 mg
Calcium 10 mg

Ingredients

Crust:
9 ounces all-purpose flour (about 2 cups)
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons butter
2 teaspoons fresh lemon juice
4 to 5 tablespoons ice water
Filling:
1 1/4 cups sugar
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 1/2 pounds red plums, pitted and cut into 1/2-inch-thick slices
2 peaches (about 1 pound), pitted and cut into 1/2-inch-thick slices
1/2 teaspoon vanilla extract
1 tablespoon butter, melted
Remaining ingredients:
Cooking spray
2 teaspoons fat-free milk
1 tablespoon sugar

Preparation

1. Weigh or lightly spoon 9 ounces flour into dry measuring cups, and level with a knife. Combine flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl; cut in 6 tablespoons butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle surface with juice and ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Gently press two-thirds of dough into a 4-inch circle on plastic wrap, and cover. Press remaining dough into a 4-inch circle on plastic wrap, and cover. Chill 3 hours or overnight.

2. Preheat the oven to 425°. Place a foil-lined baking sheet on middle rack.

3. To prepare filling, combine 1 1/4 cups sugar and next 4 ingredients (through allspice) in a small bowl, stirring with a whisk. Combine plums and peaches in a large bowl; sprinkle flour mixture over plum mixture. Drizzle with vanilla and melted butter; toss gently.

4. Working with large portion, roll dough out on a lightly floured surface into a 13 x 9-inch rectangle. Fit into a 2-quart glass or ceramic baking dish coated with cooking spray. Spoon plum mixture into crust. Roll the remaining portion of dough into an 11 x 7-inch rectangle. Cut dough lengthwise into 1/2-inch-thick strips; arrange strips in a lattice design over plum mixture. Seal dough strips around edges of crust. Lightly brush strips with milk; sprinkle evenly with remaining 1 tablespoon sugar. Place baking dish on preheated pan; bake at 425° for 20 minutes.

5. Reduce oven temperature to 375° (do not remove cobbler from oven). Bake for 50 minutes or until crust is golden and filling is bubbly. Cool at least 1 hour.

Note:

Paul Grimes,

July 2011