Stone Fruit and Shiso Cobbler
August 6, 2026
About this Recipe
I add a simple streusel topping to sliced stone fruits baked in shiso syrup, offering an elegant flavor lift to a simple summer bake. Can be served warm, room temperature, or chilled. Ice cream is an option.
Prep: 20 – 25 minutes
Cook: 55 minutes
Total: 1 hour 20 minutes
Ingredients
- 2 1/2 pounds mixed ripe stonefruit (nectarines, plums, pluots, cherries etc), stones removed, cut into 1/2-inch wedges
- 1/4 cup shiso syrup with lemon***
- Kosher salt
- 1/2 cup red shiso leaves, roughly torn (optional)
Topping
- 6 tablespoons (3/4 stick) unsalted butter
- 3/4 cup flour
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar
- 1/3 cup rolled oats (optional)
- 1 tablespoon white sesame seeds (optional)
- 1/2 teaspoon kosher salt
*** Don’t want to make the syrup? No worries. Check out pre-made versions of the syrup available online.
Instructions
- Heat the oven to 375 degrees.
- Combine 2 1/2 pound stonefruit, 1/4 cup shiso syrup and ½ cup red shiso leaves, if using, in an 8x8 baking dish or medium cast iron skillet.
- In a medium microwave-safe mixing bowl, melt 6 tablespoons unsalted butter in the microwave, about 30 seconds. Alternatively, melt in a small saucepan over medium heat then transfer to a medium mixing bowl.
- Add 3/4 cup flour, 6 tablespoons granulated sugar, 6 tablespoons light brown sugar, 1/3 cup rolled oats, if using, 1 tablespoon white sesame seeds, if using, and 1/2 teaspoon kosher salt. Stir until the mixture has evenly absorbed the butter and just appears chunky and crumbly. Be careful not to overmix. Chill for 10 minutes or until the mixture firms.
- Break the topping into uneven chunks and crumbles and scatter on top of the prepared fruit. Transfer the baking dish to the oven and cook until the top is medium to dark golden brown, about 30-35 minutes. Let cool before serving. Can be served warm with or with ice cream, room temperature or chilled.
