Nectarine cobbler
This nectarine cobbler celebrates the glorious tastes of summer! Nectarines and fresh berries mingle together in a delicious fruit cobbler perfect for a picnic. The middle weeks of July are a perfect storm of vibrant fruits - strawberries, raspberries, blackberries, blueberries and tree fruits are all available at the farmers’ market. We decided to take advantage and toss them all together in this yummy cobbler. Sprinkle a little cinnamon sugar over the top and serve with fresh whipped cream.
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Servings |
slices
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- 4 tbsp butter for baking pan
- 3/4 cup flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1 dash salt
- 3/4 cup whole milk
- 2 cups fruit 3 small nectarines, cut up (about 1 cup) + assorted berries (1 cup)
- whipped cream for topping
- 1 tbsp cinnamon sugar for decorating
Ingredients
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- It always takes me longer to gather the tools and ingredients than to actually assemble the dish! What you need: 8" square baking dish or 9" round cake pan. Medium bowl. Measuring cups (dry and wet). Measuring spoons. Whisk.
- Preheat oven to 350 degrees F.
- Cut fruit into bite-sized chunks (no need to peel nectarines). Set aside.
- Whisk dry ingredients in bowl. Add milk and whisk until you have a smooth, not lumpy, batter. The batter will be runny.
- Put butter in your baking pan. Set in oven to melt butter. Less than 1 minute. (Or, microwave until frothy, then pour into baking pan.)
- Pour batter into pan. Sprinkle fruits on top.
- Bake for 50 minutes until fruit is bubbly and crust is golden brown.
- Serve warm with a sprinkle of cinnamon sugar and whipped cream. May also be served cold. (Warm tastes better!)
I'm trying this again later on using corn meal instead of wheat flour. I'll have to do the math... 1 cup of wheat flour = 3/4 cup of corn meal. So, 3/4 of a cup of wheat flour = ? cup of corn meal. Give me a shout when you have that figured out! (This would be easier converted to grams...)