Stone Fruit Cobbler
with Buttery Biscuit Topping
This juicy stone fruit cobbler combines fresh summer produce and a tender, buttery biscuit topping for a delicious bite. Serve it with your favourite ice cream for the perfect summer treat!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Plum
2 unit(s)
Stone Fruit
1 unit(s)
Lemon
½ cup
Brown Sugar
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
56 g
Dried Cranberries
(May contain traces of: Mustard, Soy, Egg, Tree nuts, Peanuts, Sulphites, Sesame, Milk, Gluten)
150 g
Breakfast Baking Mix
(Contains: Milk, Wheat May contain traces of: Soy, Egg, Tree nuts, Barley)
30 g
Ginger
Not included in your delivery
6.66 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
3 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Grease an 8x8-inch baking dish with 2 tsp softened butter.
- Pit, then cut plums into 1/2-inch pieces.
- Pit, then cut nectarines into 1/2-inch pieces.
- Zest, then juice lemon.
- Peel, then mince or grate ginger.
- Add plums, nectarines, cranberries, 4 tbsp brown sugar, 2 tsp lemon juice, 2 tsp cornstarch, 1 1/2 tsp ginger and 1/8 tsp salt in a large bowl. Stir until evenly combined.
- Transfer fruit mixture to prepared baking dish.
- Melt 5 tbsp butter in the microwave or small pot.
- Add Breakfast Baking Mix, lemon zest, melted butter and 5 tbsp milk to a large bowl, then stir to combine.
- Drop heaping spoonfuls of biscuit mixture over the top of the baking dish of fruit. Sprinkle 2 tbsp of the remaining brown sugar over top.
- Bake in the middle of the oven until biscuit topping is golden-brown and fruit is bubbling, 25-35 min.
- Remove cobbler from the oven, then transfer to a wire rack to cool slightly, 5 min.
- Divide stone fruit cobbler between bowls. (TIP: Serve alongside your favourite ice cream!)
