Stone Fruit Cobbler

Stone Fruit Cobbler

Ingredients:

1 1/2 teaspoon baking powder

1 cup flour

4 tablespoons brown sugar, divided

Pinch of salt

3/4 cup heavy cream

2 cups stone fruit, peaches, nectarine, apricot, diced

lemon juice to taste

1 tablespoon butter, melted

1/2 teaspoon turbinado sugar

Whipped cream for topping

Fresh mint sprigs mint, optional

Directions:

Preheat oven to 350 F.

In a mixing bowl, combine baking powder, flour, 2 tablespoons brown sugar and salt.  Stir in heavy cream.  Stir until doughy.

Sprinkle flour on a cutting board or countertop.  Roll out dough to 1/2 inch thickness.  Using a 2 1/2 inch thickness, using a 2 3/4-inch round cookie cutter, cut out four circles and set aside.

Cook diced fruit, lemon juice, and 2 tablespoons brown sugar in a saucepan over medium heat, stirring frequently, until fruit is soft.  Set aside.

Grease 4 mini cast iron skillets, or ramekins, with butter or cooking spray.  Divide fruit evenly among

cast iron skillets or ramekins.  Top with a dough circle, then drizzle with melted butter and sprinkle with a pinch of turbinado sugar.

Bake until cobbler is puffed and golden, about 15 to 18 minutes.  Topped with whipped cream.  Garnish with mint sprigs if desired.