The otherwise evasive stone-fruit is still making a regular appearance here on the blog as you can see. I’ve been meaning to make a peach cobbler for the longest time now, and I still haven’t gotten down to it. Here’s one that’s just as delicious though, using its non-fuzzy counterpart, the nectarine. It tastes very similar to a peach in my opinion, only slightly less fragrant (and I want to say – peachy?). Either way, they can be used interchangeably for the most part. Did you know that they are so closely related, that occasionally a peach tree will bear nectarines and vice versa? Brother from the same mother! Literally.

Cobblers are so simple to rustle up, and it’s one of those desserts where the workload doesn’t exponentially increase when you have to feed more people. Other than the chopping of the fruit, the rest of it is just a measure and mix job. No heavy equipment necessary even.

I added a good shot of bourbon in my cobbler, and I would definitely recommend you do the same. You don’t really taste much of the alcohol at all, but it does leave you with a slight musky undertone. My nectarines were super tart, so I’ve used sugar accordingly. Either way, I like my desserts not too sweet, so taste a bit of the batter before you dollop it on.

I have a few more ideas up my sleeve for use with stone-fruit, and I hope you’ll stick around to see what’s coming!

Recipe type: Desserts
Serves: 4
  • 6 nectarines, pitted and sliced into wedges
  • ¼ cup sugar (plus 3 tbsp)
  • 1 cup all-purpose flour
  • 75 grams unsalted butter, cold
  • 1 tsp baking powder
  • 1 ½ tsp corn flour
  • ¾ tsp ground cinnamon
  • ¼ tsp salt
  • 250 ml whole-fat milk
  • 45 ml bourbon (optional)
  1. Add the nectarines to a large bowl and toss it with 3 tbsp sugar, cornstarch, bourbon, and cinnamon. Mix gently using your fingers and set aside.
  2. Preheat oven to 190 C / 375 F. Prepare the batter : Sift the flour and baking powder into a large bowl, and add ¼ cup sugar, salt, and butter (cut into small approx 2” squares). Using your fingers, gently rub the butter into the flour mixture until it starts to resemble coarse breadcrumbs.
  3. Slowly add most but not all of the milk into the flour and butter, and mix until it just starts to come together. Add the rest of the milk only if the batter needs it. Don’t overwork; you want it to be thick enough to dollop over the top, not runny like a cake batter.
  4. Add the nectarines to a 6 - 8” baking dish and dollop the batter in teaspoonfuls over the fruit. Don’t worry about gaps and the fruit peeking through, as the batter will spread out when it bakes. Cook for 40 - 45 minutes until golden brown on top and you see the fruit juices bubbling to the surface. Serve warm with vanilla ice cream or my personal favourite, sweetened cream cheese.
Adapted from Tyler Florence.


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