Posted by: Erica Retrochef | August 10, 2015

Half-n-half Fruit Cobbler

We got some leftover and rather bruised peaches last week at the farmers’ market. This is the best part about shopping regularly with the same vendor: after some time, they’ll start giving you discounts or throwing in free food. And so we had an unexpected need to make a peach cobbler.


Half Peach ‘n Half Plum Blueberry Cobbler

Preheat oven to 425°. Make STIR-N-ROLL Pastry Topping (recipe below).

Place in square pan, 8x8x2-in., or in 1-1/2-qt. casserole 2 cups quartered, pared fresh peaches and 2 cups quartered fresh plums. Mix together and sprinkle over fruit 3/4 to 1 cup sugar, 2 tbsp. GOLD MEDAL Flour. Dot with 2 tbsp. butter. Lift paper and pastry by top corners; they will cling together.

Place Pastry Topping (paper side up) over filling. Carefully peel off paper. Fold edge of crust under and flute just inside edge of pan. Snip 3 or 4 small slits near center.

Bake 30 to 40 minutes in hot oven (425°). Serve warm with cream. Serves 6 to 8.

Stir-N-Roll Pastry Topping

Mix together 1-1/3 cups sifted GOLD MEDAL Flour, 1 tsp. salt. Pour into one measuring cup (but don’t stir together) 1/3 cup cooking oil, such as Wesson, and 3 tbsp. cold whole milk. Then pour all at once into flour.

Stir until mixed. Press with hands into smooth ball. Flatten slightly.

Place between 2 sheets of waxed paper (12-in. square). Roll out gently until about 1-in. from edge of paper on all sides. (Waxed paper will not slip while rolling pastry if table top under paper is slightly damp.)

Peel off top paper. If dough tears, mend without moistening by pressing edges together… or by pressing a scrap of pastry lightly over tear.

Helpful Hint: Place a cooky sheet under pan while baking.


The recipe has a lot of suggestions for alternatives if you didn’t also get free plums from the market. We chose blueberries, because we all love blueberries.


The layout sparked a mild debate. Should the fruit be mixed together, or should it really look like it lives up to the half-n-half name? We ended up with a pretty strict demarcation between the two fruits. I think it looks striking, don’t you?


It looks less striking with the sloppy crust topping. What can I say… we were focusing on quick assembly so we could enjoy the peachy goodness. Yeah, that’s it.

Just pretend it’s gorgeous.


But really, the crust of a cobbler isn’t the key to presentation. That gooey syrupy sweetness is guaranteed to bubble up through it and smear all over the place anyway.


This was good. The fruit filling worked well, and having separate bites of the different fruit fillings was pretty interesting. But the really unique aspect of this was the Stir-n-roll pastry crust, and as always, it is quick to assemble and tasty to eat. What more do you want in a pastry topping?

If you’re interested in other recipes that use the simple stir-n-roll recipe concept, take a look at Pie Crust! and Tasty Mince Meat Coffee Ring. This particular stir-n-roll pastry recipe was brought forward in time by Eudaemonius on Flickr.


  1. Oh, God bless end-of-season farmer’s market giveaways, they warm my cheap soul. I have lackluster soft fruit and am making peach butter and cobblers all over the place. Good times. Bring on the battered apples!

  2. I’m making my peace with vegetable oil now that I can get high-oleic sunflower oil. Just need to check the label (nowadays most have enough information) for relatively low polyunsaturated fat content (and if they give that, relatively high monounsaturated).

    Okay, still using a lot of butter anyway.

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