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Peach-and-Raspberry Oat Cobbler

Recipe photo courtesy of Kate Mathis

Rolled oats add texture and richness to the sweet biscuit topping for this easy-to-make cobbler.

Source: Martha Stewart Living, June 2017
Total Time Prep Servings

Ingredients

Filling

Topping

Directions

Variations

Cherry: In step 1, stir together 2 pounds sour cherries, pitted (5 cups); 3/4 cup sugar; 2 tablespoons cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt.

Plum-Nectarine: In step 1, stir together 2 pounds plums (preferably Italian prune; about 9 small), cut into 1/2-inch wedges (5 1/4 cups); 1 pound nectarines (about 3), cut into 1/2-inch wedges (2 1/2 cups); 3/4 to 1 cup sugar (depending on sweetness of plums); 2 tablespoons plus 1 teaspoon cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt.

Mixed Berry: In step 1, stir together 5 cups mixed raspberries, blueberries, and blackberries; 3/4 cup sugar; 2 tablespoons cornstarch; 2 teaspoons lemon juice; and 1/4 teaspoon salt.

Apricot-Strawberry: In step 1, stir together 2 1/4 pounds apricots, cut into 1/2-inch wedges (6 cups); 6 ounces strawberries, coarsely chopped (1 cup); 1 cup sugar; 2 tablespoons cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt. In step 3, bake 1 hour.

Cook's Notes

The trick to pillowy biscuits is to leave pea-size bits of butter intact, and mix only until the dough forms. It'll be sticky, so use two spoons to drop it onto the fruit.

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