FRESH NECTARINE COBBLER WITH CITRUS SCENTED CRUST
This quick-to-assemble dessert is simply ambrosial.
Serves 6-8
Ingredients
• 1 1/2 cups granulated sugar
• 2 tbsp. cornstarch
• 3 lb. nectarines (9 medium), pitted and cut into 1/2-in. (1.5-cm.) slices
• 1 tsp. fresh lemon juice
• 1 1/2 cups all-purpose flour
• 3 tbsp. granulated sugar
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. cream of tartar
• zest of 1 lemon
• pinch of salt
• 1/4 cup unsalted butter, cut into small pieces
• 2/3 cup buttermilk
• 1 tbsp. granulated sugar, for sprinkling
Directions
Preheat the oven to 425°F (220°C). To make the filling, combine the sugar and cornstarch in a large bowl. Add the nectarine slices and lemon juice. Toss gently to coat evenly
Place the fruit mixture in a buttered deep-dish (9-1/2 in. /24-cm.) pie plate. Bake for 10 minutes, or until the fruit is hot. To make the topping, combine the flour and next 6 ingredients in a large mixing bowl. Cut in the butter until the mixture resembles coarse meal. Slowly mix in the buttermilk until just combined (the mixture should be lumpy). Drop the mixture in mounds over the fruit. Sprinkle with sugar.
Bake for 25 minutes, or until the filling is bubbling and the crust is golden brown.
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