Stone Fruit Cobbler

Yields: 8 servings

Time: Prep 20-30 minutes, Bakes about 1 hour

The real credit for this recipe goes to chef Ben Bynum of Philadelphia’s South Jazz Kitchen and his peach cobbler. I used his idea to marble brown butter into the batter for extra caramelization and crispy bits. Since this is a baked dessert, I have included exact measurements since the batter texture will vary if you don’t have the right proportions. Enjoy this dessert mid to late summer when stone fruits are in the prime of their season.

Ingredients:

• 1 ripe mango, any variety

• 3 ripe nectarines, peeled

• 2 ripe peaches, unpeeled

• 1/2 cup dark brown sugar, packed

• 1 1/2 tsp. cinnamon

• 1/4 tsp. nutmeg, freshly ground

• 1/2 plus 1/4 tsp. kosher salt

• 1 Tbsp. fresh lemon juice

• 1 1/2 cups granulated sugar

• 1 cup unsalted butter (2 sticks)

• 1 3/4 cups all-purpose flour

• 1 Tbsp. baking powder

• 1 3/4 cups milk (whole preferred)

• 1 Tbsp. vanilla extract

Directions

Step One:

Preheat oven to 375º

Step Two:

Cut nectarines and peaches into 1/4” slices (similar to the shape an apple corer makes apple slices.) Cut the mango into 1/2” cubes by slicing in half around the pit then scoring the flesh with a paring knife. It should look like a checker board. Use a spoon to free the scored cubes from the skin. Mix together fruit, brown sugar, nutmeg, cinnamon, 1/4 tsp kosher salt, and lemon juice. Let sit for at least 20 minutes.

Step Three:

Whisk together flour, baking powder, remaining salt, and granulated sugar in a medium sized mixing bowl. Set aside.

Step Four:

Melt butter in a small, high-walled sauce pan over medium heat. Cook until butter begins to foam and brown, about 6-7 minutes, stirring frequently. The butter will look like it’s about to foam over the side of the pot; it won’t! Pour brown butter into a 13x9 baking dish.

Step Five:

Whisk milk and vanilla extract into dry ingredients until smooth. Pour batter directly over brown butter. Using a chopstick or butter knife slowly begin to marble the batter and brown butter together.

Step Six:

Spoon marinated fruit evenly on top of batter. Do not mix! You want the fruit to be seen on top of the batter.

Step Seven:

Bake cobbler for about an hour or until golden and bubbling around the edges. Let cool slightly. Serve with vanilla ice cream or fresh whipped cream!