Olive Oil and Cornmeal Stone Fruit Cobbler

Prep Time: 20 min
Inactive Time: 1 hr
Cook Time: 50 min
Total Time: 2 hr 10 min
Servings: N/A
  • 1/3 cup Filippo Berio California Extra Virgin Olive Oil
  • 8 cups peeled sliced stone fruit (such as plums, peaches and apricots)
  • 1/3 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tsp finely grated orange zest
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 cup all-purpose flour
  • 1/2 cup fine yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup milk
  • 2 tbsp coarse sugar (such as turbinado or demerara)
  • Whipped cream or vanilla ice cream
      • Preheat oven to 375°F. Grease 8-inch square baking dish with 1/2 tsp of the oil. In bowl, toss together fruit, sugar, cornstarch, orange zest, vanilla and cinnamon until evenly coated; spoon into baking dish in even layer.
      • In separate bowl, stir together flour, cornmeal, granulated sugar, baking powder, salt and baking soda. Drizzle remaining oil and milk over top; stir until mixture forms sticky dough. Drop spoonfuls over fruit. Sprinkle with coarse sugar.
      • Bake for 50 to 60 minutes or until fruit is bubbling, and topping is golden brown and no longer doughy when lifted in center of dish. Let stand for 1 hour. Serve with dollops of whipped cream.


      • Substitute mixed berries, apples or pears for the stone fruit if desired.
      • Add 1 tbsp additional cornstarch if using frozen fruit.



    Appetizers & Snacks

    Ingredient: Fruit

    Cooking Method: Bake

    World Cuisine: American

    Product: California Extra Virgin Olive Oil

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