Johnnycake-Topped Peach & Plum Cobblers

Embark on a culinary journey with these delightful Peach and Plum Johnnycake Cobblers, a charmingly old-fashioned dessert that beautifully marries colonial American tradition with the fresh bounty of summer stone fruits. Each individual cobbler, crowned with a distinctive cornmeal biscuit topping, promises a fabulous indulgence, perfect for any occasion!

There’s an undeniable charm in serving individual fruit cobblers, making them an ideal choice for company or a special family treat. Guests adore the personal touch of having their very own dessert, meticulously prepared and beautifully presented. Beyond their individual appeal, these cobblers boast incredible versatility. You can effortlessly adapt this recipe to feature an array of seasonal stone fruits, making it a delicious staple throughout the warmer months. Whether you have an abundance of ripe peaches, succulent plums, or a mix of both, this recipe gracefully accommodates your preferences, ensuring a fresh and flavorful experience every time.

Why These Peach and Plum Johnnycake Cobblers Are a Must-Make Summer Dessert

Imagine a dessert that not only tastes exquisite but also offers unparalleled ease and adaptability in your kitchen. These Peach and Plum Johnnycake Cobblers fit that description perfectly, making them an essential addition to your summer baking repertoire. Here’s why this recipe stands out:

• Effortless Adaptability for Any Gathering: Whether you’re baking for an intimate dinner for two or a larger family get-together, this recipe is incredibly forgiving. You can easily halve the batch to yield 2-3 perfectly sized servings, or scale it up to cater to more guests, all depending on your available fruit supply. This flexibility ensures you always have the right amount of dessert without waste.
• Celebration of Seasonal Stone Fruits: One of the greatest joys of this cobbler is its embrace of seasonal produce. While peaches and plums are highlighted, the recipe welcomes a diverse range of stone fruits such as nectarines, apricots, or even cherries. Beyond stone fruits, don’t hesitate to experiment with crisp apples in autumn or vibrant berries in late spring. This versatility allows you to enjoy a fresh, fruit-forward dessert throughout the year, truly capturing the essence of each season’s bounty.
• Bake in Any Oven-Safe Dish: Creativity in the kitchen extends to your bakeware! You don’t need specialized ramekins for these cobblers. Any individual oven-safe dish will work wonderfully. Think charming soup bowls with handles, small gratin dishes, or classic ceramic ramekins. This freedom in dish selection not only makes the recipe more accessible but also adds a rustic, personalized touch to each serving, enhancing the overall dining experience.
• A Nod to American Heritage: The term “johnnycake” immediately evokes images of old-fashioned Americana, a staple dating back to the 1700s. Originally a rustic pancake made with cornmeal, johnnycakes were a simple yet satisfying part of colonial diets. These Peach and Plum Johnnycake Cobblers honor that heritage by taking the beloved fruit cobbler and topping it with a unique johnnycake-inspired biscuit. This cornmeal-infused topping provides a delightful crunch and a subtle, earthy flavor that beautifully complements the sweet, tender fruit filling.
• Perfect Texture Contrast: The combination of the warm, juicy, slightly tart fruit filling with the crisp, golden-brown cornmeal biscuit topping creates an irresistible textural harmony. Every spoonful offers a delightful interplay of soft fruit and chewy, textured biscuit, ensuring a truly satisfying dessert experience.

Essential Ingredient Notes for Your Perfect Cobbler

Crafting an exceptional dessert starts with understanding your ingredients. Here’s a deeper look into the components that make these Peach and Plum Johnnycake Cobblers so special:

• Kitchen Staples: The foundation of any great baked good relies on pantry essentials. Ensure you have fresh, high-quality butter for richness, granulated sugar for sweetness, all-purpose flour for structure, baking soda for leavening, and salt to balance and enhance all the flavors. These seemingly simple ingredients play crucial roles in the texture and taste of your cobbler.
• Stone Fruit – 6 cups, sliced: The star of the show! Selecting ripe, fragrant stone fruit is key. While peaches and plums are fantastic, feel free to use nectarines or apricots. When preparing, you have the option to remove the peel for a smoother texture, or leave it on for added rustic charm and a slight tang, depending on your preference. If using peaches, blanching them briefly in boiling water and then plunging into ice water makes peeling a breeze.
• Baking Powder: Often confused with baking soda, baking powder is a complete leavening agent containing an acid, a base, and a buffer. It’s notorious for losing potency over time. Always check the expiration date on the can. To verify its activity, place a spoonful in a cup of very hot water; it should bubble vigorously if still active and effective. If the reaction is weak or non-existent, it’s time to replace your supply before starting this recipe to ensure your biscuit topping rises beautifully.
• Cornmeal: This ingredient is what gives our “johnnycake” topping its distinct character. Both white and yellow cornmeal will work, with yellow offering a slightly richer color. The cornmeal not only contributes a unique, rustic flavor but also provides a delightful crunch and slightly coarser texture that sets this cobbler apart from traditional biscuit-topped versions.
• Heavy Cream: This rich dairy product serves a dual purpose. In the biscuit topping, it adds moisture and richness, contributing to a tender crumb. As a garnish, whipped heavy cream, sweetened slightly, provides a luscious, cooling counterpoint to the warm, fruity cobbler. Alternatively, a scoop of vanilla bean ice cream or a dollop of crème fraîche would be equally divine.

Expert Recipe Tips for Perfect Johnnycake Cobblers

Achieving baking perfection often comes down to a few key techniques and thoughtful considerations. Here are some expert tips to ensure your Peach and Plum Johnnycake Cobblers turn out flawlessly every time:

• Scaling the Recipe: This recipe is incredibly flexible. For smaller households or when you simply crave a modest treat, easily cut the recipe in half. This typically yields 2-3 generous servings, making it perfect for an evening indulgence without an overwhelming amount of leftovers. Conversely, it can be doubled for larger gatherings.
• Pre-Cooking the Fruit Filling: Don’t skip this step! Briefly pre-cooking your fruit with butter and sugar in a skillet before baking is crucial. This process allows the fruit to soften slightly, releases and thickens its juices, and concentrates the flavors. This prevents a watery filling and ensures a cohesive, delicious fruit base for your cobbler.
• Flavor Boosters for the Topping: While the cornmeal biscuit topping is wonderful on its own, a little extra zing can elevate it. Consider incorporating a teaspoon of finely minced fresh ginger root into the cream-moistened biscuit dough. Ginger adds a subtle warmth and a bright, peppery note that beautifully complements the sweetness of the peaches and plums. If ginger isn’t your preference, a pinch of cinnamon, nutmeg, or even a touch of cardamom can add depth and aromatic complexity.
• Optimal Serving Time: For the ultimate experience, these cobblers are best enjoyed shortly after they emerge from the oven, while still warm. The biscuit topping will be at its crispiest, and the fruit filling will be perfectly tender and bubbling. While delicious cold, the textures are truly unparalleled when fresh and warm.
• Customize Your Fruit Combination: Don’t feel limited to just peaches and plums. This recipe shines with any favorite stone fruit. Experiment with combinations of nectarines and apricots, or even a trio of fruits. The key is to use ripe, in-season produce for the best flavor.
• Topping Options: While a dollop of freshly whipped cream is a classic and highly recommended accompaniment, don’t hesitate to explore other toppings. A scoop of premium vanilla bean ice cream melting into the warm fruit is heavenly. For a tangier contrast, try crème fraîche, or even a drizzle of homemade caramel sauce.
• Storage and Reheating: If you have leftovers, cover them tightly and refrigerate for up to 2-3 days. To reheat, warm individual cobblers gently in the microwave or in a preheated oven (around 300°F/150°C) until heated through. The topping may not be as crisp as when fresh, but the flavors will still be delightful.

Frequently Asked Questions About Johnnycake Cobblers

Explore More Delicious Dessert Recipes

If you’ve fallen in love with these Peach and Plum Johnnycake Cobblers, you’re in for a treat with more delightful dessert creations. Expand your baking horizons with these tempting recipes, perfect for any sweet craving or special occasion:

• Peaches and Cream French Toast Bake from 365 Days of Baking and More: A comforting breakfast or brunch casserole that brings the sweet goodness of peaches and cream to your table.
• Easy Peach Cobbler: For those who adore the classic, this straightforward recipe ensures a perfect peach cobbler every time.
• Peach Crumb Pie: A delightful pie featuring a juicy peach filling and a buttery, crumbly topping that’s utterly irresistible.
• Peach Clafoutis Recipe: A simple yet elegant French dessert, where fresh peaches are baked in a rich, custardy batter.
• Fresh Peach Ice Cream: Cool down with a scoop of homemade ice cream bursting with the vibrant flavor of fresh peaches.
• Plus, don’t miss out on all my other fantastic Best Dessert Recipes, where you’ll find a treasure trove of sweet inspirations for every occasion!

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 featuring a delicious cornmeal biscuit topping.

Ingredients

For The Fruit Filling:

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

For The Johnnycake Biscuit Topping:

• 1½ cups all-purpose flour
• ½ cup cornmeal (white or yellow will work well)
• 3 tablespoons granulated 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

Preparing the Fruit Filling:

1. Melt the butter in a large skillet over medium heat. Add the sugar and stir until dissolved. Add the sliced stone fruit to the skillet. Cook, stirring occasionally, until the fruit softens slightly and its natural juices begin to thicken, about 5-7 minutes. Remove the skillet from heat and set aside while you prepare the biscuit topping and baking dishes.

Crafting the Biscuit Topping:

1. In a large mixing bowl, combine the flour, cornmeal, granulated sugar, baking powder, baking soda, and kosher salt. Whisk these dry ingredients together thoroughly. Add the cold, unsalted butter pieces to the dry mixture. Using a pastry blender, a fork, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse cornmeal.
2. Pour in 1 ¼ cups of the heavy cream (or milk, if preferred for a lighter option). Gently fold the cream into the dry ingredients until just combined. The batter for the biscuit topping should be quite thick. If it appears too thin, add the remaining ¼ cup of cornmeal, a little at a time, until the desired thick consistency is achieved.

Assembling and Baking the Cobblers:

1. Divide the prepared fruit filling evenly among 4-6 individual oven-safe baking containers (each with approximately 1 cup capacity).
2. Next, divide the biscuit topping mixture into equivalent portions and carefully spoon or dollop it over the fruit in each baking dish, covering the fruit completely.
3. Preheat your oven to 425ºF (220°C). Place the assembled cobblers on a foil-lined baking sheet to catch any potential drips. Bake for approximately 12-14 minutes, or until the topping is golden brown and the fruit filling is bubbling. For thicker toppings, you may need to reduce the oven temperature to 350ºF (175°C) and bake for an additional 5 minutes to ensure the biscuit is cooked through without over-browning.
4. Once baked, remove the cobblers from the oven and allow them to cool slightly for about 5-10 minutes before serving. This allows the fruit filling to set a bit. Serve warm with a generous dollop of whipped cream or a scoop of your favorite ice cream.

Notes

This recipe has been thoughtfully adapted from Johanne Killeen’s contributions in the renowned cookbook “Baking with Julia,” bringing you a taste of timeless baking excellence.

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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