Stone Fruit Cobbler from Frog Hollow Farm Cafe

An editor of Bon Appetit magazine said she loves the fruit cobbler at San Francisco’s Frog Hollow Farm Cafe so much that she once had one FedExed for her birthday!  The unique ingredient in this one is almond paste…if you are someone who adores an occasional almond croissant, then this is the cobbler for you.  Use any stone fruit you prefer and no need to peel it; if you choose peaches simply wipe the fuzz off with a damp paper towel.

Filling:

3 pounds peaches, nectarines, or plums, each cut into 6 wedges

1/2 cup granulated sugar

2 Tbs. flour

1/4 tsp. kosher salt

1 Tbs. kirsch (clear cherry brandy) or other fruit brandy (optional)

Topping and assembly:

1/2 cup flour

3/4 tsp. baking powder

1/4 tsp. kosher salt

1/2 cup (1 stick) unsalted butter, room temperature

3 1/2 ounces almond paste

1/2 cup granulated sugar

3 large eggs, room temperature

1/2 cup sliced almonds

Powdered sugar and vanilla ice cream for serving

Toss peaches, granulated sugar, flour, salt ,and kirsch, if using, together in a large bowl.  Transfer to a 13 X 9 inch baking dish; set aside.

Preheat the oven to 350 degrees.  Whisk the flour, baking powder, and salt in a medium bowl.  Using an electric mixer, beat the butter, almond paste, and sugar in a large bowl until light and fluffy, about 4 minutes.  Add the eggs one at a time, beating to blend after each.  Mix in the dry ingredients.

Drop dollops of batter over the fruit (batter will even out during baking.)  Sprinkle with the almonds.  Place baking dish on a rimmed baking sheet and bake until topping is golden brown and fruit juices are thick and bubbling, 50 – 60 minutes.  Let cobbler sit at least 20 minutes before serving.  Dust with powdered sugar and serve with ice cream.  Serve warm.  10 servings.

Note: My peaches were large and not quite ripe, so I cut them in to thinner slices and they worked fine. Interestingly, last week I went to play Mah Jongg and this exact recipe is what our hostess Kathy Santore served! I realized I had forgotten the powdered sugar on the one I made, so I’m using a picture of hers after we dug in. So happy to eat this twice in two weeks!