Fruit cobblers are a traditional summer dessert and nectarines take center stage in this one.
Nectarines–The Hairless Peach
I’ve always thought of nectarines as “hairless peaches.” I love the flavor of both fruits but always approached peaches with some trepidation because I had a slight hang-up about the fuzz. I always had to peel peaches before eating them. However, I never stopped loving nectarines and never had to peel them.
Nectarines were on sale a week ago, and I bought myself a big bag. I earmarked half of the fruit for eating whole and the rest of it for cooking.
Ripe Fruit, Hello Cobbler
I almost forgot these nectarines and they got rather ripe.
Therefore, a fruit cobbler sounded like the perfect way to use my almost-forgotten nectarines. The recipe I usually use is for a peach cobbler. Nectarines are similar to peaches, and I substituted what I had.
No Exotic Ingredients
Your pantry contains all the ingredients you need for this recipe, and in the off-season, you can use canned fruit rather than fresh. When using canned fruit, just drain off all the liquid in the can, then proceed as if it were fresh fruit.
I’ve made this in the winter with canned peaches and it’s funny, but you get a little bit of summer just when you really need it! This cobbler is nice served with a scoop of vanilla ice cream or with cream just poured on the top.
- 3 cups sliced ripe nectarines
- 1 tbs lemon juice
- ½ cup sugar
- 2 tbs flour
- 1 cup baking mix
- 1 cup milk
- 2 tbs sugar
- ½ cup melted butter
- ⅛ tsp nutmeg, if desired
- Preheat oven to 375 degrees F.
- Place nectarines in a medium bowl; add lemon juice and toss to coat
- Mix the flour and ½ cup sugar in a small bowl and add to the nectarines. Stir well.
- In a separate bowl, mix the baking mix, milk, nutmeg if using and sugar. Stir well to combine; add the melted butter and stir.
- Pour baking mix mixture into a 8 x 8-inch square pan.
- Top with the nectarine mixture.
- Bake 50-60 minutes or until top is nicely browned
- Best served warm