This cobbler is a terrific way to combine all the juicy summer stone fruits that are in season together. I like to include a mix of apricots, white peaches, nectarines, and Black Beauty plums, but you can vary the exact mix based on what's available at your market.
Heat the oven to 375°F. Lightly butter a 9x13-inch baking dish.
To make the filling:
Cut peaches and nectarines into 1/2-inch wedges. Cut plums into 3/4-inch wedges and apricots into quarters. In a medium bowl, toss the fruit with the brown sugar, flour, and orange zest until well blended. Pile the fruit into the prepared baking dish and spread evenly.
To make the topping:
In a medium bowl, whisk together the flour, ground almonds, sugar, baking powder, and salt. Beat the egg into the buttermilk and add this to the flour mixture, along with the butter and vanilla extract. Gently stir just until the dry ingredients are moistened. Drop by spoonfuls onto the fruit filling, leaving about a 1-inch border of fruit. Sprinkle the toasted almond slices over the topping. Bake until the fruit is bubbling and the topping is browned (a pick will come out clean), 50 to 55 minutes. Serve warm or at room temperature.
nutrition information (per serving):
sat fat g
Photo: Mark Ferri