Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Peach, Plum & Apricot Cobbler

Mark Ferri

Servings: 8

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.


For the filling:

  • 4 lb. assorted ripe plums, peaches, apricots, and nectarines, rinsed and pitted (prick the skins of peaches and nectarines first)
  • 1/2 cup packed light brown sugar
  • 3 Tbs. all-purpose flour
  • 1/2 tsp. grated orange zest

For the topping:

  • 4-1/2 oz. (1 cup) all-purpose flour
  • 2 oz. (1/2 cup) ground, toasted almonds
  • 1/2 cup sugar
  • 2-1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 3 oz. (6 Tbs.) unsalted butter, melted and cooled
  • 1/2 tsp. vanilla extract
  • 2 Tbs. toasted sliced almonds

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 50
  • Sodium (mg): 260
  • Carbohydrates (g): 70
  • Fiber (g): 6
  • Protein (g): 7


  • Heat the oven to 375°F. Lightly butter a 9×13-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.


Rate or Review

Reviews (2 reviews)

  • joyfullady | 07/02/2018

    This is a wonderful recipe, flavorful, sweet, yet tart. Very much a winner.

  • jbdeakyne | 07/02/2009

    I have made this a few times since I first saw it in the magazine; always with seasonal fresh peaches and it has become my best cobbler ever. Always get rave reviews and requests for the recipe. The secret ingredient is the ground almond meal; it gives the topping an almond sugar cookie taste and texture. Probably works fine with frozen peaches.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.