Stone Fruit Cobbler
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This delicious cobbler is a cinch to make and features our extraordinary peaches and nectarines. Top with generous scoops of Bristol Farms Ice Cream for the perfect summer dessert!

Filling:
1/4 to 1/2 cup sugar, depending on fruit's sweetness
1 tablespoon cornstarch
1 1/2 lbs peaches or nectarines, halved, pitted and cut into 1/2-inch thick slices, and cut again in half crosswise, about 4 cups
1 tablespoon fresh lemon juice

Topping:
1 cup all-purpose flour, spooned and leveled
3 tablespoons plus 1 teaspoon sugar
1 teaspoon baking power
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
2/3 cup low fat buttermilk

Method:
1. Make the filling: Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Add peaches or nectarines and lemon juice; toss to combine. Fill one 2-quart baking dish); transfer to a rimmed baking sheet.

2. Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto fruit. Sprinkle dough with remaining teaspoon sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm with Bristol's Own ice cream or whipped cream.

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