Ingredients

Cobbler Topping

• 1 1/2 cups flour (white or whole wheat pastry)
• 1/3 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 T cold butter, cut into small pieces
• 1/2 cup plain yogurt
• Milk as needed

Fruit Layer

• 6-8 cups peeled and sliced stone fruits (I used peaches, nectarines, plums, apricots, and pluots)
• 1/2 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 cup flour
• Grated zest of 1 (smallish) lemon
• Juice of 1 lemon

Directions

Topping
Mix the dry ingredients together and then cut in the butter. If you have time, chill the butter-flour mixture for an hour or two (not necessary, but this helps the butter get really firm). Stir in the yogurt with a fork until dough comes together. Add milk as needed to get the dough to a good consistency. I made my dough quite wet (adding about 1/3 cup milk) and everything turned out great, so I think there's some leeway here.

Fruit
Peel and slice the stone fruit. To get the peels off easily, pop the fruit in boiling water for 30 seconds and then immediately remove to an ice bath (prepared ahead of time). The skins should come off easily with your hands. I found apricots tough to peel so I left the skin on and didn't notice them when eating the dish. Peaches and nectarines were easiest to peel.

Toss fruit with all the rest of the ingredients for the fruit layer.

Assembly
Preheat the oven to 375 degrees. Spray an 8x10 dish with oil. Put fruit in the dish, then dot with the topping. Bake until fruit is cooked and bubbling around the edges and the top is very brown.