Stone fruit cobbler with cornbread crust

The best part of summer is the fruit, amirite? Nothing against apples, bananas, or oranges, but they’re kind of basic.

I live for summer trips to the farmer’s market or even the grocery store. Aisles are brimming with treasures: juicy nectarines and peaches, sweet cherries, tart plums and apricots, and so much more.

One of the easy ways to use up all this fruit is through a crisp or cobbler. Cobblers are basically fresh fruit baked with a biscuit or cake-like topping.

Anyway, I had never made one before, but I never realized how easy they were. Just coat the fruit in simple mixture of cornstarch, sugar, and lemon juice and top with your batter of choice. To be even lazier, I used a readymade cornbread mix so I wouldn’t have to make the crust from scratch. The corn adds a touch of sweetness and is a nice complement to the peaches and cherries. If you don’t like super sweet desserts, you could serve this with greek yogurt or creme fraiche. If you’re like me, you might do that and try to pass this off as “breakfast.”



  • 6 cups peaches, peeled and chopped
  • 4 cups nectarines, apricots, plums, and cherries, pitted, peeled and chopped
  • 1 lemon
  • 1/2 cup brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1 teaspoon dried ginger
  • 15 oz cornbread mix
  • 1 stick butter
  • 1/4 cup milk


  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease a 12 inch skillet
  3. Juice lemon.
  4. In a large bowl, mix lemon juice, cornstarch, brown sugar, cinnamon, and ginger until combined. Add fruit and stir until fruit is evenly coated.
  5. In another large mixing bowl, beat cornbread mix with melted butter and milk until a batter is formed.
  6. Spoon fruit mixture into skillet and top with large spoonfuls of cornbread batter.
  7. Bake for 55-70 minutes. Batter should be golden brown and firm to the touch.
  8. Serve immediately, with ice cream or creme fraiche.

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