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Johnnycake cobbler in a white ceramic crock

Peach and Plum Johnnycake Cobblers

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An old-fashioned, colonial dessert with a cornmeal biscuit topping, these Peach and Plum Johnnycake Cobblers are a fabulous summer indulgence!

Johnnycake cobbler in a white ceramic crock

Peach and Plum Johnnycake Cobblers

The term johnnycake brings a vision of old-fashioned Americana. Dating back to the 1700s, it typically refers to a rustic pancake made with cornmeal. These Peach and Plum Johnnycake Cobblers take the usual fruit filling and add a johnnycake inspired biscuit topping with the crunch of cornmeal. The recipe in Baking with Julia calls for a combination of nectarines and plums but allows for improvising with your favorite fruits. I think peaches would be a magnificent option.

Peach and Plum Johnnycake Cobblers in white ceramic baking dishes

Summer Fruit Cobbler

I cut this recipe in half and made just two servings…as we still had chocolate mousse and a marbled flourless chocolate cake in the fridge.  My filling, a melange of local peaches and purple plums, was precooked with butter and sugar, then divided between the baking dishes. A teaspoon of minced fresh ginger root was added to the cream moistened biscuit topping…which provided a subtle zing in every tender bite. The hubby had his with a dollop of whipped cream and I indulged sans toppings, and we both approved. These are best served shortly after they emerge from the oven.

To see what my other blogger friends thought of these Peach and Plum Johnnycake Cobblers, check the Tuesdays with Dorie site.

Johnnycake cobblers

The Recipe: Peach and Plum Johnnycake Cobbler

Peach and Plum Johnnycake Cobblers - a rustic cobbler with a corn meal biscuit topping

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 6 servings

Ingredients

For The Fruit:

  • 3 tablespoons butter
  • 1/4 cup sugar
  • 6 cups sliced stone fruit (9-12 pieces of fruit), nectarines and purple plums recommended (I used peaches instead of nectarines)

For biscuit topping:

  • 1 1/2 cups flour
  • 1/2 cup cornmeal (I used white, but yellow is fine)
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt (use 1/3 less if using table salt)
  • 1/2 stick (1/4 cup) cold, unsalted butter,cut into 12 pieces
  • 1 1/4 to 1 1/2 cups heavy cream

Instructions

For fruit:

  1. Melt the butter in a large skillet. Add sugar, stir and add the fruit. Cook until the fruit softens and the juices thicken.Remove from heat until ready to assemble cobbler.

For biscuit topping:

  1. Combine dry ingredients in a large bowl. Cut butter into the dry ingredients using a pastry blender or your fingertips it resembles cornmeal. Fold in the heavy cream (or milk). The batter will be thick. If it's too thin, add the extra 1/4 of the cornmeal.

To assemble cobblers:

  1. Divide fruit between baking 4-6 baking containers (about 1 cup capacity)
  2. Preheat oven to 425º. Bake for about 12-14 minutes on a foil lined baking sheet. I turned my oven down to 350º and cooked for for 5 minutes more as my topping was thick.
  3. Let the cobblers cool slightly before serving. Serve with a dollop of whipped cream or a scoop of ice cream.

Notes

Adapted from Johanne Killeen in Baking with Julia

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

HOW MUCH DID YOU LOVE THIS RECIPE?

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40 comments on “Peach and Plum Johnnycake Cobblers”

  1. Lizzy,
    I’m with you, I would have skipped the topping too. I’ve never liked whipped cream.

  2. Love the individual servings and looks like my farmers market list is growing.

  3. Wow, that looks good, Liz! I’m a big fan of cornmeal in doughs so this is right up my alley. Pinning.

  4. Beautiful job Liz, love the photos, especially the inventive use of the soup cups. We also made this cobbler using fresh local peaches, and loved it.

  5. I adore you individual little Johnny cakes…also known as cobblers. Such an old historical recipe. Love the recipe with the corn flour addition, and yours turned out superb, Lizzy! xo

  6. I love cobblers and the johnnycake topping sounds so good. Cornmeal based baking always tastes fantastic. These look gorgeous, especially in those soup bowls. Your house sounds like a dessert wonderland, Liz. I love that not only did you make these cobblers but there was also chocolate mousse and a marbled flourless chocolate cake in the fridge!

  7. Oh, I must make this and thanks for adjusting the recipe for two! With all the baked goods lying around my husband just told me to learn how to make recipes with only two servings. And I really need to make a cobbler before the season is over. And the cornmeal in the topping is just calling me!

  8. You must have read it a thousand time, but I have to say it: I LOVE your serving cobblers: so cute and elegant.
    You made a gorgeous dessert.
    I’d love to be a fly and camp in your fridge 🙂

  9. I love it that you also had chocolate mousse and a marbled flourless chocolate cake, and made this anyway! As usual, your photos are gorgeous, and the cobblers look delicious. It’s winter in Australia and I wish I had an oven-hot cobbler right now!

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