California Stone Fruit Cobbler
Warm peaches and nectarines bubbling under a buttery biscuit topping, perfect for summer. This California-inspired recipe, ready in about 65 minutes, layers peaches, nectarines, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, pitted and sliced peaches
- 2 cups, pitted and sliced nectarines
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 cup, cold and cubed unsalted butter
- 1 cup biscuit mix
- 1/2 cup milk
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 375°F (190°C). Toss 2 cups peaches, 2 cups nectarines, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1 tsp ground cinnamon in a large bowl until coated.
- Step 2: Transfer fruit mixture to a 9-inch baking dish and set aside.
- Step 3: In a separate bowl, combine 1 cup biscuit mix with 1/4 cup cold cubed butter. Cut butter into flour until mixture resembles coarse crumbs.
- Step 4: Stir in 1/2 cup milk to form a soft dough, then drop spoonfuls over the fruit filling.
- Step 5: Bake 40-45 minutes until fruit is bubbling and topping is golden brown.
