Nectarine Berry Cobbler Food

BLACKBERRY NECTARINE CRISP

Steps:

• Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
• In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.

NECTARINE AND BLACKBERRY COBBLER

Steps:

• Preheat oven to 425°F.
• Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes.
• While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
• Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.

20 BEST NECTARINE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a nectarine treat in 30 minutes or less!

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.

NECTARINE COBBLER RECIPE

Steps:

• Preheat your oven to 325 degrees F (162 degrees C) and melt butter in your pie pan or 9 x 9 baking dish. Coat all sides of the baking dish with melted butter.
• Wash and slice nectarines, then add (optional) sugar and/or orange zest.Combine the dry ingredients: flour, baking powder and sugar. Add milk and vanilla extract, then mix until batter is smooth.
• Pour batter into melted butter in your baking dish. Add fruit on the top, but do not stir into the batter.
• Bake for one hour at 325 degrees F (162 degrees C) or until golden brown and an inserted toothpick or knife comes out clean.
• Remove from the oven and allow to cool slightly on a wire cooling rack before serving. Serve with ice cream of whipped cream.

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.

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.

NECTARINE & BERRY COBBLER

Steps:

• Prepare half the Sweet Cream Biscuits recipe on page 34. Cut out 10 biscuits using a 2 1/2 -inch round cutter, or 14 biscuits with a 2-inch cutter. A cutter with scalloped edges makes beautiful cobbler biscuits.
• Preheat the oven to 400°F. Combine the fruit in a large bowl. Mix 1/2 cup sugar, flour, and salt together, and stir into the fruit. Add the lemon zest and juice, and mix well. Put the fruit in a gratin dish approximately 9 inches by 12 inches and 2 to 3 inches deep. Bake the fruit for 8 minutes or until the fruit just softens. Remove the dish from the oven. Brush the biscuit tops with the cream and sprinkle lightly with the remaining sugar. Place the biscuits on the fruit in staggered rows and return the dish to the oven (set the dish on a baking sheet to catch any overflowing juices). Bake the cobbler for 35 to 45 minutes, until the biscuits are golden and the fruit is bubbling. Let the cobbler cool awhile and serve warm with vanilla ice cream or lightly whipped cream, if you like.
• Notes
• Use other stone fruit in place of the nectarines; plums will need 1 to 2 tablespoons additional sugar, and the slices should be slightly thinner. Use all nectarines, or peaches or other stone fruit, if berries are not available.
• Instead of cobbler biscuits, bake the fruit with a crisp topping: Mix together 1 1/4 cups flour, 6 tablespoons brown sugar, 1 1/2 tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, and 2/3 cup lightly toasted chopped nuts (walnuts, pecans, or almonds). Work in 12 tablespoons butter cut into small pieces until the mixture has a crumbly texture. Cover the fruit in the pan with the crisp topping and bake until the fruit is bubbling thickly and the topping is lightly browned.