I usually make fruit crisps for an easy summer dessert (June 2016) because they are inexpensive and go together quickly, but a cobbler strikes me at my Texas roots with its biscuit-like topping and homey appearance. The topping is "cobbled" rather than smooth; and is generally dropped or spooned on in small clumps over the fruit, allowing bits of the filling to show through. A great ending for a late summer bbq. Just add some homemade ice cream or whipped cream and you're all set! Priscilla, this recipe's for you.
Texas Hill Country Nectarine Cobbler
8 nectarines, pitted and sliced
4 T sugar
3/4 t cornstarch
juice & zest of one lemon
1 t vanilla
pinch of kosher salt
1 1/2 c flour
2 T sugar
1/2 t baking soda
1/2 t salt
2 t baking powder
1 c buttermilk
6 T unsalted butter
Preheat oven to 400°F and set rack to middle position. In a large bowl, combine nectarines with sugar, cornstarch, lemon juice/zest, vanilla and salt. Stir well to combine. Scrape peaches and any juices into an 8- by 8-inch baking dish and set on a rimmed baking sheet. Bake on middle rack for 10 minutes.
Meanwhile, combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough, don't over mix. Drop spoonfuls of biscuit dough all over nectarines, smoothing slightly to avoid any overly thick sections and mostly covering the fruit, return cobbler to oven and cook for 25 minutes more until the biscuit topping is browned and a knife comes out clean when inserted through the top. Let rest at least 30 minutes. Serve warm or at room temperature with ice cream or whipped cream on the side.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016