Nectarine Mixed Fruit Cobbler With Crunchy Topping Recipes

NECTARINE COBBLER

Steps:

• Preheat oven to 350 degrees.
• To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.
• To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.

NECTARINE COBBLER RECIPE

Steps:

• Preheat your oven to 325 degrees F (162 degrees C) and melt butter in your pie pan or 9 x 9 baking dish. Coat all sides of the baking dish with melted butter.
• Wash and slice nectarines, then add (optional) sugar and/or orange zest.Combine the dry ingredients: flour, baking powder and sugar. Add milk and vanilla extract, then mix until batter is smooth.
• Pour batter into melted butter in your baking dish. Add fruit on the top, but do not stir into the batter.
• Bake for one hour at 325 degrees F (162 degrees C) or until golden brown and an inserted toothpick or knife comes out clean.
• Remove from the oven and allow to cool slightly on a wire cooling rack before serving. Serve with ice cream of whipped cream.

NECTARINE MIXED FRUIT COBBLER WITH CRUNCHY TOPPING

Steps:

• Combine water, brown sugar, cornstarch, cinnamon, and nutmeg in a medium saucepan over medium heat. Stir until cornstarch is dissolved, about 3 minutes. Add peaches, nectarines, and plums; toss to coat. Cook, stirring often, until thick and bubbly and fruit is semi-soft, about 10 minutes. Remove from heat, stir in lemon juice and butter. Pour into a pie plate.
• Preheat the oven to 325 degrees F (165 degrees C).
• Mix flour, oats, brown sugar, cinnamon, and salt together in a bowl. Add butter and stir until combined. Mound topping over fruit. Place filled pie plate onto a baking sheet.
• Bake in the preheated oven until topping is nicely browned, about 20 minutes. Serve warm.

NECTARINE PLUM COBBLER

Steps:

• Preheat oven to 375°. In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in apple juice until smooth. Stir in plums and nectarines. Cook and stir until mixture comes to a boil; cook 1-2 minutes longer or until thickened and bubbly. Reduce heat; simmer, uncovered, for 5 minutes. , Remove from the heat; cool for 10 minutes. Pour into a greased 13x9-in. baking dish. , In a large bowl, whisk flour, baking powder, baking soda, salt and remaining 1/2 cup sugar. Cut in butter until crumbly. Make a well in the center; stir in buttermilk just until a soft dough forms. Drop by tablespoonfuls over fruit mixture. Bake until golden brown, 30-35 minutes. Serve warm, with ice cream if desired.

NECTARINE & BERRY COBBLER

Steps:

• Prepare half the Sweet Cream Biscuits recipe on page 34. Cut out 10 biscuits using a 2 1/2 -inch round cutter, or 14 biscuits with a 2-inch cutter. A cutter with scalloped edges makes beautiful cobbler biscuits.
• Preheat the oven to 400°F. Combine the fruit in a large bowl. Mix 1/2 cup sugar, flour, and salt together, and stir into the fruit. Add the lemon zest and juice, and mix well. Put the fruit in a gratin dish approximately 9 inches by 12 inches and 2 to 3 inches deep. Bake the fruit for 8 minutes or until the fruit just softens. Remove the dish from the oven. Brush the biscuit tops with the cream and sprinkle lightly with the remaining sugar. Place the biscuits on the fruit in staggered rows and return the dish to the oven (set the dish on a baking sheet to catch any overflowing juices). Bake the cobbler for 35 to 45 minutes, until the biscuits are golden and the fruit is bubbling. Let the cobbler cool awhile and serve warm with vanilla ice cream or lightly whipped cream, if you like.
• Notes
• Use other stone fruit in place of the nectarines; plums will need 1 to 2 tablespoons additional sugar, and the slices should be slightly thinner. Use all nectarines, or peaches or other stone fruit, if berries are not available.
• Instead of cobbler biscuits, bake the fruit with a crisp topping: Mix together 1 1/4 cups flour, 6 tablespoons brown sugar, 1 1/2 tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, and 2/3 cup lightly toasted chopped nuts (walnuts, pecans, or almonds). Work in 12 tablespoons butter cut into small pieces until the mixture has a crumbly texture. Cover the fruit in the pan with the crisp topping and bake until the fruit is bubbling thickly and the topping is lightly browned.

NECTARINE BLUEBERRY COBBLER

Steps:

• Preheat the oven to 450°F. In a saucepan combine the nectarines, the blueberries, the water, the sugar, the cornstarch, and the lemon juice, bring the mixture to a boil, stirring constantly, and simmer it for 5 minutes, or until the fruit is softened. Transfer the fruit mixture to a shallow 1 1/2-quart baking dish.
• Make the biscuits:
• Sift the flour onto a sheet of wax paper, into a bowl sift together the flour, the sugar, the baking powder, and the salt, and make a well in the center. In a bowl beat the cream until it holds soft peaks, spoon it into the well in the flour mixture and combine the mixture with a fork until it just forms a dough. On a lightly floured surface knead the dough until it is combined well, roll or pat it out about 3/4 inch thick, and with a 2 1/2-inch round cutter cut out 6 biscuits.
• Arrange the biscuits on top of the fruit mixture, brush them with the cream or milk, and sprinkle them with the sugar. Bake the cobbler in the middle of the oven for 15 to 17 minutes, or until the biscuits are browned and the fruit is bubbling. Let the cobbler cool slightly and serve it with the ice cream.