Chocolate Stone Fruit Cobbler For Two
This chocolate stone fruit cobbler for two celebrates some of the juiciest fruit of summer! This easy small batch dessert features peaches, plums, and cherries and is topped with a sugar-studded chocolate biscuit.
Servings: 4 Servings
Calories: 202kcal
Equipment
Ingredients
Chocolate Biscuits
- ½ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar plus more for tops of the biscuits
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 2 ½ tablespoons unsalted butter, cold
- ¼ cup buttermilk, cold
- ¼ teaspoon vanilla extract
Stone Fruit Filling
- 2 cups stone fruit, cut into slices peaches, plums, and cherries
- 2 teaspoons cornstarch
- 2 teaspoons granulated sugar
Instructions
- Preheat oven to 375F degrees and adjust the oven rack to the middle position.
Chocolate Biscuits
- Cold Butter - I like to grate my butter and put it in the freezer until ready to use. Otherwise, cut the butter into cubes and use your fingertips to press the butter cubes into small flat, flaky discs (about the size of a nickel) – making sure they are all coated with flour.
- In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.1/2 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 2 tablespoons granulated sugar, 1/8 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt
- Add the grated butter to the dry ingredients (see above if using butter cubes). Gently stir to coat the butter pieces. Then pour in the buttermilk and vanilla, and stir the batter until no dry streaks remain. Refrigerate until ready to use.2 ½ tablespoons unsalted butter, cold, 1/4 cup buttermilk, cold, 1/4 teaspoon vanilla extract
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.2 cups stone fruit, cut into slices
- 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.2 teaspoons cornstarch, 2 teaspoons granulated sugar
- Pour the fruit filling equally into 2 small pie dishes (linked above), or 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 with a dollop of whipped cream or ice cream.
Notes
- Serving Size - This is a small batch recipe that is easily doubled.
- Yield - As written, the recipe will yield 2 to 4 servings.
- Fruit - Swap in any fresh or frozen fruit you prefer. If using frozen, there is no need to thaw.
- Buttermilk - You can 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.
- Storage - Cover and refrigerate the cobbler for up 2 to 3 days. You can reheat in a warm oven or microwave.
Nutrition
Calories: 202kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 148mg | Potassium: 172mg | Fiber: 3g | Sugar: 15g | Vitamin A: 494IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg