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Stone Fruit Cobbler

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 45 mins
Total time 4 hrs, 55 mins
Yield 12 servings (serving size: about 3/4 cup)
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.

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

Nutrition 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

How to Make It

  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.