This Small Batch Chocolate Stone Fruit Cobbler celebrates some of the juiciest fruit of summer! An easy small batch dessert featuring peaches, plums, and cherries – and topped with a sugar-studded chocolate biscuit.
Prep Time20 minutesmins
Cook Time35 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cobbler, Small Batch, Stone Fruit, Summer Dessert
2tablespoonsgranulated sugarplus more for tops of the biscuits
1/8teaspoonbaking powder
1/8teaspoonbaking soda
1/8teaspoonsalt
1/4cupbuttermilk, cold
2 and 1/2tablespoonsunsalted butter, cold
1/4teaspoonvanilla extract
Stone Fruit Filling
2cupsstone fruit, cut into slicespeaches, plums, and cherries
2teaspoonscorn starch
2teaspoonsgranulated sugar
Instructions
Preheat oven to 375F degrees and adjust the oven rack to the middle position.
Chocolate Biscuits
Cold Butter - I prefer to grate the butter on a box grater to get an even distribution in the biscuit dough. Freeze the butter for 15 minutes before ready to grate and use.
Cold Buttermilk - To make homemade buttermilk, add 3/4 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Add milk to the 1/4 cup line, stir and let sit for 10 - 15 minutes in the refrigerator.
In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the grated butter to the dry ingredients. Gently stir to coat the butter pieces. Then pour in the buttermilk and stir the batter until no dry streaks remain. Refrigerate until ready to use.
Stone Fruit Filling
Cut the peaches and plums into thick slices (I cut mine a little bigger than 1/4 inch). Pit the cherries and either keep whole or slice into halves. Note - I left the skin on the peaches and plums. If you prefer, you can peel them.
Sprinkle the corn starch and sugar over the fruit. Stir to coat. Note - You can add more/less sugar to the fruit. Keep in mind the fruit is naturally sweet.
Pour the fruit filling equally into 2 serving dishes (I used 4-inch pie dishes), or into one 6-Inch pie or casserole dish.
Using a small cookie scoop or serving spoon, scoop dollops of the chocolate biscuit batter on top of the fruit filling. Sprinkle the tops of the biscuits with granulated sugar.
Bake for 30 to 35 minutes, or until the fruit filling is bubbly. Note - If using small pie dishes, you can place the dishes on a small baking sheet so they sit on the oven rack easily.
Let the cobblers cool on a wire cooling rack for 5 to 10 minutes. The cobblers are best enjoyed warm and with a dollop of whipped creamor ice cream. Enjoy!
Notes
Stone Fruit - Use any summer fruit or berry you like.
Pie Dishes - These pie dishes would work great for this recipe. Or any small casserole dish, or baking dish will work. Keep the serving vessel in mind since it is a small batch recipe.
Serving Size - This recipe yields enough cobbler for 2 - 4 servings. This recipe can easily be doubled.