Stone Fruit Cobbler


We’ve done quite a lot of traveling around France over the years. We have always preferred to stay either in a chambres d’hôtes (a bed & breakfast) or, if we are traveling with a group of friends, a gîte (an entire house). Without a doubt, one of our favorite things about staying in a bed & breakfast has always been the breakfast part. The bed part is rarely good. The mattresses are often old and either lumpy and soft or hard as a rock. And the pillows are almost always square. Yes, square. The French use square pillows. Which means that the bottom of the pillow comes under your shoulders. And that makes for a really uncomfortable night of sleep. We’ve actually considered traveling with our own pillows but we don’t want to carry that much luggage.DSC03257

Anyway, back to the breakfast part. It is always a rather rich affair, with fresh bread, salted butter, homemade jams, fruits or fruit salad, baked goods, cheeses, and whatever else the owners have either prepared or acquired from their local market. I remember one B&B in the Loire valley that had the most amazing homemade jams. I still dream about their peach and rosemary jam. As you may already know, breakfast is very important to Steve and me. We wake up hungry, hungry! One of our friends has a funny photo that she took on our last trip when we were all staying at a B&B in Normandy. Steve and I are at the big dining table that is covered with untouched breakfast food. We are the first ones there, sitting ramrod straight in our chairs, staring straight ahead at the camera, looking incredibly hungry and anxious. It’s obvious we are thinking “why are they not down yet? when are we going to eat? we are so hungry.” DSC03251

This stone fruit cobbler is the type of dish that would be typical at this kind of breakfast. It’s quick to make and it uses few ingredients and seasonal fruit. It can be made in advance and kept in the fridge, ready to be presented to the two hungry American tourists that are sitting at the table by themselves, looking like they are ready to devour everything.



Stone Fruit Cobbler – Slightly adapted from Bon Appétit

Note: If stone fruit is not in season, you can use other fruits like apples or berries.


3 pounds peaches, nectarines, or plums, each cut into 6 wedges (or 1″ pieces if using ramekins)
½ cup granulated sugar
2 tablespoons all-purpose flour
¼ teaspoon kosher salt
1 tablespoon kirsch (clear cherry brandy) or other fruit brandy (optional)
½ tablespoon orange flower water (optional)
½ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, room temperature
3½ oz. almond paste
½ cup granulated sugar
3 large eggs, room temperature
½ cup sliced almonds, toasted in a dry skillet over medium heat until pale golden brown


Toss peaches, granulated sugar, flour, salt, kirsch and orange flower water, if using, in a large bowl. Transfer to a 13×9” baking dish or split among 12 ramekins; set aside.

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

Drop dollops of batter over fruit (batter will even out during baking). Sprinkle with almonds. Place baking dish or ramekins on a rimmed baking sheet and bake until topping is golden brown and fruit juices are thick and bubbling, 50–60 minutes for13x9 dish or 45-50 minutes for ramekins. Let cobbler sit at least 20 minutes before serving. It will sink as it cools down.

Cobbler can be served slightly warm, at room temperature, or cold, straight out of the fridge. It can be served as dessert but it also makes a wonderful breakfast or brunch addition.