Stone Fruit Cobbler

  • marianneevans Posted: 07/05/11
    Worthy of a Special Occasion

    I made this for dinner tonight. The dough recipe was not large enough for the pan size designated, therefore it was worked too hard in order to fit... and it was tough. Didn't taste bad but it was disappointing. The fruit portion was good although there was a lot of juice...understandably that is dependant upon the fruit but I thought 6 Tbsp of flour would take care of the liquid. I would have given it 3 stars until I read "good solid recipe". Not so. "has potential" is more like it.

  • Tanika Posted: 07/29/11
    Worthy of a Special Occasion

    The recipe is just fine. I also added apricots - i liked it

  • jolenebib Posted: 09/08/11
    Worthy of a Special Occasion

    This was a hit - I did modify it though, hence the three stars. I used a 1/2c butter for the dough - just wasn't combining as I had expected. I cut up the fruit and sprinkled about 1 T. of sugar on the fruit and mixed and let it sit while I rolled out the 1st crust. I also only used 1/2 c of sugar in the flour/spice mix - with good fruit, lots of sugar isn't needed. Less sugar also insures that there won't be as much "juice" - since the juice is a lot of the melted sugar. I used two nectarines instead of peaches, I like them better. It had a nice sweet-sour mix which my family loves; and set up nicely. Wasn't a huge fan of the crust - it was just a crust; the cobbler isn't really about the crust anyway. But I will probably use my pie crust recipe in the future.


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