Peach and Plum Johnnycake Cobblers

An old-fashioned, colonial dessert, with a cornmeal biscuit topping, these Peach and Plum Johnnycake Cobblers are a fabulous summer indulgence!

Individual Fruit Cobblers are perfect for dinner guests! Everyone loves having their own dessert! Plus, you can use whatever stone fruit is in season. This recipe is very adaptable.

Why You Must Make

• You can easily make half a batch with 2-3 servings, depending on your fruit supply.
• Use any stone fruit, apples, or even berries, depending on what is in season.
• Use any oven-safe dish to bake these in. I used soup bowls with handles!

The term johnnycake brings a vision of old-fashioned Americana. Dating back to the 1700s, it typically refers to a rustic pancake made with cornmeal. These Peach and Plum Johnnycake Cobblers take the usual fruit filling and add a johnnycake-inspired biscuit topping with the crunch of cornmeal. The recipe in Baking with Julia calls for a combination of nectarines and plums, but allows for improvising with your favorite fruits. I thought fresh local peaches would be a magnificent option.

Ingredient Notes

• Kitchen Staples – Butter, Sugar, All-Purpose Flour (affiliate link), Baking Soda, Salt
• Stone Fruit – 6 cups, sliced. I prefer to remove the peel, but it can be left on if that’s your preference. Nectarines, pitted fresh cherries, and apricots are some alternatives. Or use a combination of these.
• Baking Powder (affiliate link) – Not the same as baking soda, and most often expires before you use it all. Check the expiration date on the can, and you can also check its potency by putting a spoonful in a cup of very hot water. It should bubble vigorously if still active. If it doesn’t, replace your supply before starting this recipe.
• Cornmeal (affiliate link) – Either white or yellow will work well. It adds crunch to the topping.
• Heavy Cream (36-40% Milk Fat) – Whipped with sugar to garnish. PRO-Tip: You may also top with ice cream.

Recipe Tips

• I cut this recipe in half and made just two servings, as we still had chocolate mousse and a marbled flourless chocolate cake in the fridge.
• My filling, a melange of local peaches and purple plums, was precooked with butter and sugar, then divided between the baking dishes.
• PRO-Tip: A teaspoon of minced fresh ginger root was added to the cream-moistened biscuit topping and provided a subtle zing in every tender bite. This can be left out if you’re not a fan of ginger.
• The hubby had his with a dollop of whipped cream, and I indulged sans toppings, and we both approved.
• These are best served shortly after they emerge from the oven.
• PRO-Tip: Use any favorite stone fruit in this recipe.

Frequently Asked Questions

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The Recipe:

Peach and Plum Johnnycake Cobbler

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Yield 6 servings

Peach and Plum Johnnycake Cobblers - a rustic cobbler with a corn meal biscuit topping.

5.0 Stars (8 Reviews)

Ingredients

For The Fruit:

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• 3 tablespoons butter
• ¼ cup sugar
• 6 cups sliced stone fruit (9-12 pieces of fruit), nectarines and purple plums recommended (I used peaches instead of nectarines)

For biscuit topping:

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• 1½ cups flour
• ½ cup cornmeal (I used white, but yellow is fine)
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt (use ⅓ less if using table salt)
• ½ stick (¼ cup) cold, unsalted butter,cut into 12 pieces
• 1 ¼ to 1 ½ cups heavy cream

Instructions

For the fruit:

1. Melt the butter in a large skillet. Add sugar, stir, and add the fruit. Cook until the fruit softens and the juices thicken. Remove from heat until ready to assemble the cobblers.

For biscuit topping:

1. Combine dry ingredients in a large bowl. Cut butter into the dry ingredients using a pastry blender or your fingertips it resembles cornmeal.
2. Fold in the heavy cream (or milk). The batter will be thick. If it's too thin, add the extra ¼ of the cornmeal.

To assemble cobblers:

1. Divide fruit between baking 4-6 baking containers (about 1 cup capacity)
2. Then divide up the biscuit mixture and top each cobbler with equivalent amounts.
3. Preheat oven to 425º. Bake for about 12-14 minutes on a foil-lined baking sheet. I turned my oven temperature down to 350º and cooked for 5 minutes more as my topping was thick.
4. Let the cobblers cool slightly before serving. Serve with a dollop of whipped cream or a scoop of ice cream.

Notes

Adapted from Johanne Killeen in Baking with Julia

Nutrition Information:

Yield:

6

Serving Size:

1 cobbler
Amount Per Serving: Calories: 625Total Fat: 34gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 99mgSodium: 774mgCarbohydrates: 77gFiber: 5gSugar: 36gProtein: 8g

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