We had the distinct privilege of dropping off our oldest son into the Missionary Training Center (MTC) in Provo, UT last week. But that is not what my post is about. (For Hayden's...er...Elder Moore's blog click here, or see my favorite websites in the right margin.) You see, Utah in September is magical because all the peaches, nectarines, and apples are ripe and being sold on practically every corner. Being from the desert, I forget there really is a harvest season in the Fall. Anyway, while we were there we had fresh peaches and cream every morning for breakfast. Nirvana! They really tasted like sweet, flavorful, juicy peaches and not the flawless, yet mealy and flavorless things we buy in our local grocery stores. I remember we use to pick our own peaches here every May, but those orchards are all disappearing (I think Schnepf is still around). We were fortunate enough to bring some home with us, but not near enough. Why in the world did we rent a Camry and not a mini-van for this trip? Oh well. I did have enough to make a yummy nectarine cobbler the other night. Here is the recipe (with my alterations) to make a 13x9 panful of delectable goodness.
Preheat oven to 400 degrees.
8 c. peeled, pitted, and sliced nectarines (or peaches)
1/2 c. white sugar (or a little less)
1/2 c. brown sugar (or a little less)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. lemon juice (I had no lemons so I left this out and it tasted and looked fine)
4 Tbsp. cornstarch
Stir the dry ingredients together and toss with the fruit and lemon juice until fruit is coated. Pour into 13x9 pan and bake in preheated oven 15-20 minutes.
2 c. all-purpose flour
1/2 c. white sugar
1/2 c. brown sugar
2 tsp. baking powder
1/2 tsp. salt (less if using salted butter. I used about 1/4 tsp)
2 cubes cold, unsalted butter cut into small chunks
1/2 c. boiling water
In a bowl, combine flour, sugar, baking powder, and salt. Cut in butter until it looks like coarse crumbs. Pour in boiling water and mix until just combined. Remove fruit from oven and spoon batter over the hot fruit. Sprinkle the batter with 3 Tbls sugar and 1 tsp cinnamon and bake for 30-35 minutes or when batter is cooked through and fruit is bubbly. Serve with cream or ice cream. Yummy.
My notes:
Preheat oven to 400 degrees.
8 c. peeled, pitted, and sliced nectarines (or peaches)
1/2 c. white sugar (or a little less)
1/2 c. brown sugar (or a little less)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. lemon juice (I had no lemons so I left this out and it tasted and looked fine)
4 Tbsp. cornstarch
Stir the dry ingredients together and toss with the fruit and lemon juice until fruit is coated. Pour into 13x9 pan and bake in preheated oven 15-20 minutes.
2 c. all-purpose flour
1/2 c. white sugar
1/2 c. brown sugar
2 tsp. baking powder
1/2 tsp. salt (less if using salted butter. I used about 1/4 tsp)
2 cubes cold, unsalted butter cut into small chunks
1/2 c. boiling water
In a bowl, combine flour, sugar, baking powder, and salt. Cut in butter until it looks like coarse crumbs. Pour in boiling water and mix until just combined. Remove fruit from oven and spoon batter over the hot fruit. Sprinkle the batter with 3 Tbls sugar and 1 tsp cinnamon and bake for 30-35 minutes or when batter is cooked through and fruit is bubbly. Serve with cream or ice cream. Yummy.
My notes:
- I didn't use the sugar/cinnamon topping because I wanted to taste more of the fruit and not the cinnamon. I also thought it would be too sweet. It was yummy without it.
- Next time, I may 1 1/2 times the batter as we like a lot of cake with the fruit.
- I pulled my cobbler out a little too early so the batter wasn't entirely cooked through. The cake browns early so don't be fooled. Use a toothpick to see if it is done.
- You can 1/2 the recipe for a small family - or just share it with your neighbors. They will love you for it!
Original recipe was from allrecipes.com. Hope you enjoy it!
2 comments:
Thank you so much for posting the cobbler recipe. It was so YUMMY!
I made a peach cobbler last night. the kids thought they were in heaven....I cheat though, mine uses bisquik dough! Glad to see you haven't forgotten your blog. :)
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