Stone Fruit Cobbler
Servings: 12
Filling
as needed sugar
4 tablespoons tapioca flour
4 pounds stone fruits: nectarines, peaches, pluots, (whatever is in season) cut into 1-inch pieces
2 tablespoons unsalted butter, melted
1 teaspoon almond extract
Crumble
2 cups Nash Farms whole wheat flour
1/4 cup Market Spice candied ginger, finely chopped
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter, melted
3/4 cup heavy cream
Preheat oven to 375.
Taste the fruit for "sweetness" Add enough sugar in small amounts to reach the desired taste. Remember this is a fruit cobbler, not a sugar cobbler, if it doesn't need sugar don't add it.
Add the almond extract. Add the tapioca flour to the the fruit and toss to coat. Transfer to a 9x13 pan. Dot with butter.
Crumble: Mix the dry ingredients; add the butter and mix to combine. Add the cream and bring together. Crumble on top of the fruit.
Bake until the crumble is browned and the filling is bubbling, about 25 minutes. Serve warm or at room temp.
