“Stone Fruit”…doesn’t that just sound so fancy? Well, all it means is to run through the Farmer’s Market (ok…you don’t have to run) or your grocery store and pick what looks good that day.
For this cobbler, feel free to use any summer fruit with a pit inside. Peaches, apriums, apricots, nectarines, plums…some of each! You’ll toss them together with tart raspberries and sugar and add an orange biscuit topping.
(And, of course, once that bakes, you’ll top each serving with ice cream. Cobbler just isn’t cobbler without ice cream.)
Who says that cobbler is only for dessert? Here’s my thinking: fruit, grains, dairy…it’s just like having yogurt with fruit and granola. (I am not a licensed nutritionist, nor do I play one on TV.)
There’s something about the simple goodness of fresh, seasonal fruit paired with butter that just makes summer all the more sweet. This recipe uses Land O Lakes® Salted Butter half sticks. If you’ve never seen half sticks before, they are the cutest little things…and just the perfect amount of butter for so many recipes.
Stone Fruit and Raspberry Cobbler
Ingredients:
For the filling:
4 cups peeled and chopped stone fruits (such as peaches, apricots, nectarines, etc.) mixed with raspberries
1 teaspoon orange juice
1 cup granulated sugar
1 ½ tablespoon cornstarch
¼ teaspoon coarse salt
For the topping:
2 1/3 cup all-purpose flour
2 tablespoon granulated sugar
1 tablespoon baking powder
¼ teaspoon coarse salt
Zest of one orange
1 Half stick (1/4 cup) Land O Lakes® salted butter, cubed
½ cup milk
¼ cup orange juice
½ tablespoon coarse sugar
Directions
Grease a 9” pie pan with tall sides. (You’ll want a tall-sided one so the fruit juices don’t bubble over.) Preheat oven to 350°.
In a medium bowl, toss the fruit with the juice and sugar. In a small bowl, stir together the cornstarch and salt. Toss with the fruit and set aside.
In a large bowl, stir together the flour, sugar, baking powder, and salt.
Add in the zest and butter. Use your fingers to work the butter and zest into the flour mixture until evenly distributed and the butter forms coarse “crumbs” throughout. Stir together the milk and orange juice, pour into the flour mixture, and stir just until combined. Turn onto a floured surface and knead until it comes together. Form into a ball. Roll into a rough 9” circle.
Pour the fruit into the prepared pie plate. Place the rolled dough over the top. Sprinkle with the coarse sugar. (This pie pan is from Red Envelope.)
Bake 45 minutes, or until bubbly. Let cool for 15 minutes. Spoon into bowls (the filling will be quite juicy) and top with vanilla ice cream.
Last week, I had the pleasure to travel to Minnesota with Land O' Lakes and the other Kitchen Conversations bloggers. We visited a dairy farm run by Sadie (pictured far left) and her sweet family. To be around people who have a passion for what they do is always so inspiring. I was so impressed with their entire operation. Next time I buy Land O' Lakes butter, milk, and cheese, I know my mind will go back to this idyllic dairy farm, the beautiful pasture, and the dedicated family who owns it.
(Oh! Did I mention that I milked a cow named Penelope? Yes...all of the {75} cows have names. The most precious moment? Watching Helen the cow zero in on Maria's baby bump and give it a kiss. Seriously, check out the picture!)
The trip also included a visit to Land O' Lakes headquarters. Speaking of people who are passionate about what they do...I wanted to pick up, move to Minnesota, and start a new career in butter. I could spend the rest of my life happily playing in the test kitchens. (Wait, I guess I'm doing my fair share of butter consumption here in Texas.)
Side note: did you know that LOL makes the cheese powder that make Cheetos so tasty? Yep. They do.
If you're curious about butter and Land O' Lakes, check out this segment from the show Unwrapped.
One of the things I love about working with Land O' Lakes is that whenever they get the group of us together, we get the opportunity to try each others' recipes. Let me tell you. EACH and EVERY one is a winner. Make them. I'm totally going to make them all at home!
Here ya go:
Miso-Butter Grilled Vegetables with Basil-Mint Pesto, A Farmgirl’s Dabbles
Mediterranean Cheesy Chicken Quesadillas, Picky Palate
Summer Vegetable Pasta, The Little Kitchen
Cheese Ravioli with Lemon Basil Butter Sauce, Two Peas and Their Pod
Grilled Peaches with Bourbon Brown Butter Sauce, Fifteen Spatulas
Pink Lemonade Cupcakes, A Spicy Perspective
Pineapple Coconut Bundt Cake, The Novice Chef
Rhubarb Pie on a Stick, Becky
Whole Wheat Chocolate Chip Cookies, Sadie
Cheers to summer! Disclosure: Bake at 350 has (happily!) partnered with Land O'Lakes for an exclusive endorsement of
Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.
