Nectarine And Peach Cobbler Food

PEACH-NECTARINE COBBLER

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, place peaches and nectarines. Sprinkle with sugar, cornstarch and lemon juice; mix lightly with spoon until fruit is coated. Spoon into baking dish.
• In large bowl, stir cookie mix, butter, vanilla and egg with spoon until soft dough forms. Spoon dough by heaping tablespoonfuls over fruit mixture, covering most of the top.
• Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown. Cool 10 to 15 minutes. Serve warm.

BLUEBERRY AND NECTARINE COBBLER

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F.
• For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
• For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
• Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
• Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
• Serving suggestions: Vanilla ice cream or whipped cream.

PEACH AND NECTARINE CRUMBLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
• Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.
• Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.
• Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
• Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.

NECTARINE PLUM COBBLER

Steps:

• Preheat oven to 375°. In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in apple juice until smooth. Stir in plums and nectarines. Cook and stir until mixture comes to a boil; cook 1-2 minutes longer or until thickened and bubbly. Reduce heat; simmer, uncovered, for 5 minutes. , Remove from the heat; cool for 10 minutes. Pour into a greased 13x9-in. baking dish. , In a large bowl, whisk flour, baking powder, baking soda, salt and remaining 1/2 cup sugar. Cut in butter until crumbly. Make a well in the center; stir in buttermilk just until a soft dough forms. Drop by tablespoonfuls over fruit mixture. Bake until golden brown, 30-35 minutes. Serve warm, with ice cream if desired.

NECTARINE COBBLER

Steps:

• Preheat oven to 350 degrees.
• To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.
• To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.

PEACH AND NECTARINE COBBLER

Steps:

• Cut nectarines and peaches in slices or finely chop as preferred. Discard the seeds.
• Add sugar and cornstarch(optional), mix well, cover and keep aside for 10-15 mins.
• Preheat oven to 350°F or 180°C.
• Take a baking dish, add butter in it and keep in the oven, till the butter melts. It will take about 2 mins.
• Make batter for cobbler.
• Mix pancake mix with milk and sugar. Do not beat the batter, just combine the flour and milk. If there are lumps and leave like that.
• In the baking dish with melted butter, transfer fruit filling.
• Pour batter over it. Do not mix.
• Top with more fruit slices if you want.
• Bake in preheated oven for about 30-40 mins.
• If baking in small ramekins bowls or pie dishes adjust the baking time accordingly. For small dishes, it should be around 15 mins.
• Once done, take out of the oven, serve warm, with your favourite ice cream.
• Or,cool completely cover with cling film and refrigerate. Warm in oven, just before serving.

PEACH COBBLER WITH SUGAR COOKIE CRUST

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
• Toss to coat evenly, and pour into a 2 quart baking dish.
• Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
• Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
• Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them.
• Sprinkle entire cobbler with the sugar and cinnamon mixture.
• I sprinkled only a little bit, since it was turning the top too brown for my taste.
• Bake until topping is golden, about 30 minutes.