WEEKDAYS 1e|12c|p

Carla Hall's Stone Fruit Cobbler With Sweet Lemon Thyme Cream

Pick Up Some Local Peaches and Treat Yourself to This Dish!
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Summer is almost over, but peaches and nectarines are still season. So, head over to your local farmers market and treat yourself to this dessert.
  • 8 ounces cold butter
  • 1 teaspoon salt1 tablespoon sugar2/3 cup water
  • 2 cups all purpose flour
  • 4 nectarines4 peaches, peeled and cut into ½" chunks, about 2 cups½ pint sour cherries, pitted½ pint sour plums, peeled and pitted1 lemon, zest and ½ of juice
  • ¾ cup brown sugar, or to taste¼ cup whole-wheat flourPinch of saltpinch of thyme
  • Sugar, for sprinkling
  •  1 cup heavy cream½ cup fromage blanc2 tablespoons granulated sugar1 teaspoon chopped thyme1 teaspoon lemon zest
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1

    8 ounces cold butter

    Cut butter into ½ inch pieces

  • 2

    1 teaspoon salt
    1 tablespoon sugar
    2/3 cup water


    Dissolve the salt and sugar in water. Chill.
  • 3

    2 cups all purpose flour

    In a standing mixer, cut butter into flour with cold paddle, about 45 seconds. Add water all at once and run mixer at medium speed until dough comes together. Form dough into two discs. Chill.

  • 4


    Roll out both discs to 1/8" thick large enough to cover baking dish. Blind bake one of the crusts for the bottom and place the other back in the fridge.

  • 5


    Remove the blind baked crust from the oven, break it up and place it in your buttered 8x8 baking dish, set aside.

  • 6

    4 nectarines
    4 peaches, peeled and cut into ½" chunks, about 2 cups
    ½ pint sour cherries, pitted
    ½ pint sour plums, peeled and pitted
    1 lemon, zest and ½ of juice

    Prepare filling: cut the nectaringes and peaches into hald inch chunks.  Put the cherries and the plums.  Zest the lemon and juice half the lemon.

  • 7

    ¾ cup brown sugar, or to taste
    ¼ cup whole-wheat flour
    Pinch of salt
    pinch of thyme

    In a large bowl, toss fruit with brown sugar, whole wheat flour, lemon zest, juice, thyme, and a pinch of salt. Transfer mixture on top of broken up crust in baking dish.

  • 8

    Sugar, for sprinkling

    Preheat oven to 375°. Remove prepared dough from fridge and gently place it on top of filling. Brush crust with egg wash (1 egg with 2 teaspoons of water) and sprinkle with sugar.

  • 9


    Bake cobbler for 35 to 45 minutes until the top is golden and the fruit is bubbling.

  • 10
     1 cup heavy cream
    ½ cup fromage blanc
    2 tablespoons granulated sugar
    1 teaspoon chopped thyme
    1 teaspoon lemon zest

    Prepare cream: while cobbler is baking, combine all ingredients for cream. Chill until ready to use.

  • 11

    Remove cobbler from oven and garnish with cream.


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