Stone Fruit Cobbler

During the winter, I live for summer days when I can walk over to the farmer’s market and pick up a bag of peaches. They are by far my favorite fruit, and though I think the best way to eat them is raw, I always need to make cobbler at least once per summer. Deceptively simple, you can use any combination of stone fruit and the results will be just as excellent. I had some peaches, nectarines, plums, and sour cherries lying around, so that’s what I used — but only peaches is wonderful too. Enjoy with a tall glass of milk or a scoop of vanilla ice cream.

Stone Fruit Cobbler (adapted from Bon Appétit)

1 1/2 pounds assorted stone fruit, cut into 1-inch pieces

1/4 cup sugar

1 tablespoon cornstarch

For crust:

1/2 cup flour

1/4 teaspoon baking powder

Pinch salt

1/2 cup (1 stick) butter, room temperature

1/2 cup sugar

1 egg yolk

Zest of 1 lemon

1/2 teaspoon vanilla

Preheat oven to 375 degrees. In an 8x8x2 baking dish (or a 9-inch cake pan in my case), mix fruit with sugar and cornstarch. Set aside.

In a small bowl, mix flour, baking powder, and salt. Using an electric mixer,beat sugar and butter in a large bowl until fluffy, about 5 minutes. Add in egg yolk, lemon zest, and vanilla. Add flour mixture; beat just until dough comes together. Drop by the teaspoonful onto fruit. Bake until topping is golden brown and fruit juices are bubbling, 50-55 minutes. Let cool slightly before serving.