Nectarine and Peach Cobbler
It is getting to the end of the peach and nectarine season here. I picked the last 4 ripe yellow nectarines from our tree today. But what to do with them? Inspiration came from a recent food blogger picnic where we all enjoyed the most wonderful peach cobbler prepared by Food Musings Catherine Nash, who got her recipe from Gourmet. It came out just as I remembered it, though we all agreed here that the recipe itself was a little too sweet for our taste. So in the following recipe I have reduced the sugar from 1 2/3 cups to 1 1/4 cups. Many similar recipes on the net require even less sugar – 3/4 cups to 1 cup, and use either fresh or canned peaches. The beauty of this recipe is that it is so easy – pouring batter on top of melted butter and then adding the fruit.
- 1 1/4 lb. nectarines and peaches - about 2 each
- 1 Tbsp fresh lemon juice
- 1 1/4 cup sugar
- 1 stick (1/2 cup) unsalted butter, melted
- 1 cup flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 cup whole milk
1 Preheat to 375 with rack in middle position. Score fruit by cutting an X on the bottom of each. Blanch in boiling water 10 seconds, then transfer with slotted spoon to bowl filled with cold water. Once cool enough to handle, peel off skin, starting from X and discard. If the fruit is ripe, the skin will just slide off. If not, remove the rest of the skin with a peeler. Halve and pit the fruit; cut into real thin slices.
2 Transfer fruit to heavy saucepan and add lemon juice and 1/2 cup sugar. Bring to a boil over high heat, stirring constantly, then boil, stirring occasionally, 4 minutes. Remove from heat.
3 Pour melted butter into 13x9 or 12x7 glass baking dish (if you use the smaller dish, put a cookie sheet in the rack underneath it to catch what might boil over). Whisk flour, baking powder, salt and remaining 3/4 cup sugar in a bowl, then whisk in milk until combined until the consistency of pancake batter. Pour batter over butter. Do not stir. Then pour fruit over batter. Again, do not stir. Bake till cobbler is bubbling and top is golden brown, about 40-45 minutes. Cool in pan until warm.
Serve topped with whipped cream.