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Stone Fruit and Raspberry Cobbler

Stone Fruit and Raspberry Cobbler




“Stone Fruit”…doesn’t that just sound so fancy? Well, all it means is to run through the Farmer’s Market (ok…you don’t have to run) or your grocery store and pick what looks good that day.



For this cobbler, feel free to use any summer fruit with a pit inside. Peaches, apriums, apricots, nectarines, plums…some of each! You’ll toss them together with tart raspberries and sugar and add an orange biscuit topping.



(And, of course, once that bakes, you’ll top each serving with ice cream. Cobbler just isn’t cobbler without ice cream.)

Who says that cobbler is only for dessert? Here’s my thinking: fruit, grains, dairy…it’s just like having yogurt with fruit and granola. (I am not a licensed nutritionist, nor do I play one on TV.)



There’s something about the simple goodness of fresh, seasonal fruit paired with butter that just makes summer all the more sweet. This recipe uses Land O Lakes® Salted Butter Half Sticks. If you’ve never seen half sticks before, they are the cutest little things…and just the perfect amount of butter for so many recipes.




Stone Fruit and Raspberry Cobbler



For the filling
· 4 cups peeled and chopped stone fruits (such as peaches, apricots, nectarines, etc.) mixed with raspberries
· 1 teaspoon orange juice
· 1 cup granulated sugar
· 1 ½ tablespoon cornstarch
· ¼ teaspoon coarse salt


For the topping
· 2 1/3 cup all-purpose flour
· 2 tablespoon granulated sugar
· 1 tablespoon baking powder
· ¼ teaspoon coarse salt
· Zest of one orange
· 1 Half Stick (1/4 cup) Land O Lakes® Salted Butter, cubed
· ½ cup milk
· ¼ cup orange juice
· ½ tablespoon coarse sugar



Grease a 9” pie pan with tall sides. (You’ll want a tall-sided one so the fruit juices don’t bubble over.) Preheat oven to 350°.



In a medium bowl, toss the fruit with the juice. In a small bowl, stir together the cornstarch and salt. Toss with the fruit and set aside.

In a large bowl, stir together the flour, sugar, baking powder, and salt.



Add in the zest and butter. Use your fingers to work the butter and zest into the flour mixture until evenly distributed and the butter forms coarse “crumbs” throughout.

Stir together the milk and orange juice, pour into the flour mixture, and stir just until combined. Turn onto a floured surface and knead until it comes together. Form into a ball. Roll into a rough 9” circle.



Pour the fruit into the prepared pie plate. Place the rolled dough over the top. Sprinkle with the coarse sugar.

Bake 45 minutes, or until bubbly. Let cool for 15 minutes. Spoon into bowls (the filling will be quite juicy) and top with vanilla ice cream.



Cheers to summer!

Bake at 350° has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter for the Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.

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