Nectarine Cobbler

5
Serves

As this fresh fruit cobbler bakes, the natural sweetness of the nectarines intensifies and their fragrant juices bubble up around the edges of the light, cake-like topping.

There's no need to peel organic fruit for this recipe, and the topping is quick and easy to make. Depending on what's in season, you can substitute peaches, apricots, berries or even mangos with equally delicious results.

While the cobbler is best the day it's made, any leftovers make a special breakfast treat, briefly reheated in the microwave and splashed with half-and-half.

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman

 


Ingredients

4 tablespoons (1/2 stick) unsalted butter (melted, plus butter for greasing the baking pan)
5 large ripe organic (pitted and sliced into 1/2-inch wedges, if the nectarines aren't organic, be sure to peel them first)
1 1/4 cups Sugar
1 tablespoon cornstarch
  finely grated zest of 1 lemon
1 tablespoon fresh lemon juice
1/4 cup minced crystallized ginger
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
3/4 cup sour cream
  Whipped Cream or vanilla ice cream (for servings, optional)


Directions

Position a rack in the bottom third of the oven and preheat to 350 degrees F.

Butter a 9-inch-square baking pan. Spread the nectarine wedges in the prepared pan.

Place 3/4 cup of the sugar and the cornstarch, lemon zest and juice, and ginger in a small bowl and stir to blend. Sprinkle the mixture over the nectarines.

Place the flour, baking powder, salt, and the remaining 1/2 cup of sugar in a medium-size bowl and whisk to combine.

Lightly beat the egg in another medium-size bowl. Add the sour cream and butter, and stir to combine. Pour the egg mixture into the flour mixture and stir with a rubber spatula until just combined. Don't overmix, or the topping will be tough.

Drop spoonfuls of the topping mixture evenly onto the nectarines. There may be gaps, but as the cobbler bakes, the topping will spread out to cover the fruit.

Bake the cobbler until the fruit juices bubble up around the edges of the pan and the topping turns golden, 45 to 50 minutes.

Place the baking pan on a wire rack and let the cobbler cool for at least 15 minutes before serving with whipped cream or vanilla ice cream, if desired.

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