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Nectarine Cobbler

Ingredients

Filling:
  • 4 lbs nectarines, cut into wedges
  • 3/4 cup plus 2 tbsp sugar
  • 1/3 cup unbleached all-purpose flour
  • 2 tbsp fresh lemon juice
Topping:
  • 2 1/4 cups unbleached all purpose flour
  • 6 tbsp sugar
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1/4 cup chilled unsalted butter, cut into pieces
  • 1/4 cup chilled solid vegetable shortening, cut into pieces
  • 1 large egg, beaten to blend
  • 3/4 cup plus 2 tbsp chilled buttermilk
  • Vanilla ice cream

Recipe

Prepare the filling. Position rack in center of oven and preheat to 400°F. Mix all ingredients in 13x9x2-inch glass baking dish. Bake 15 minutes.

Prepare the topping. Mix flour, 4 tablespoons sugar, baking powder and salt in large bowl. Using fingertips, rub in butter and shortening until mixture resembles coarse meal. Add egg and buttermilk; stir until batter forms.

Remove fruit from oven. Spoon batter over hot filling in 12 mounds, spacing evenly. Sprinkle with 2 tablespoons sugar. Bake until juices thicken and topping is golden, about 30 minutes. Cool on rack at least 15 minutes.

Serve warm with vanilla ice cream.

Adapted from epicurious.com

Associated Add-on Products