Wednesday, June 19, 2013

Nectarine Cobbler

Stone fruit season, how I love you!  There's nothing better than a perfectly ripe and juicy nectarine, peach, or apricot.  This cobbler is the perfect way to enjoy an abundance of stone fruit.  The method for putting it together is simple but a little strange!  The bottom of the baking pan is filled with melted butter, and the batter is poured on top - without mixing.  Then, you add tons of sliced nectarines - way more than it seems like you need.  However, by the time this strange combination comes out of the oven, it's been magically transformed into a delicious cobbler!  The batter rises to the top to create a tender, sweet crust on top of the perfectly juicy fruit.  This cobbler is best warm, but if you end up with leftovers, they'll stash in the fridge just fine.

Nectarine Cobbler (adapted from Joy the Baker, original recipe here)
Serves 6

1 stick (1/2 cup) unsalted butter
1 cup granulated sugar 
1 cup flour
1 T baking powder
1/2 tsp cinnamon
Pinch of freshly grated nutmeg 
3/4 cup skim milk
3 cups sliced nectarines (for me, this was four nectarines) - leave the skins on
1/3 cup firmly packed brown sugar

1. Preheat the oven to 350 degrees.
2. Melt the butter, and then pour it into a 9-inch square baking dish.
3. In a medium bowl, whisk together the sugar, flour, baking powder, cinnamon, and nutmeg.  Add the milk, and whisk to combine.  Pour into the baking dish on top of the butter.  Do not stir!
4. Add the fruit on top of the batter, again without mixing.  It will seem like too much fruit, but it will turn out perfectly! Just try to get it as even as possible.
5. Sprinkle with the brown sugar
6. Bake 40-45 minutes, until the top is golden brown.  

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