The fluffy biscuit-like topping soaks up each final drop of the fruity syrup on this fast and simple bake.
Nectarine Cobbler
Makes 6 servings
- 2 kilos (about 907 grams) ½-inch-thick sliced pitted nectarines or different stone fruit (about 7 cups)
- ¾ cup (150 grams) plus 4 tablespoons (48 grams) granulated sugar, divided
- ¼ cup (32 grams) cornstarch
- 1 tablespoon (15 grams) contemporary lemon juice
- 1 teaspoon (3 grams) kosher salt, divided
- 1 cup (125 grams) all-purpose flour
- ½ cup (55 grams) old style oats
- 2 teaspoons (10 grams) baking powder
- 5 tablespoons (70 grams) chilly unsalted butter, cubed
- ½ cup (120 grams) entire milk
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Preheat oven to 375°F (190°C). Flippantly spray a 1½- to 2-quart baking dish with baking spray with flour.
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In a big bowl, stir collectively fruit, ¾ cup (150 grams) sugar, cornstarch, lemon juice, and ½ teaspoon (1.5 grams) salt till nicely mixed. Pour combination into ready pan.
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In a medium bowl, whisk collectively flour, oats, 2 tablespoons (24 grams) sugar, baking powder, and remaining ½ teaspoon (1.5 grams) salt. Utilizing a pastry blender or your palms, minimize in chilly butter till butter items are pea-size; stir in milk. Utilizing a 3-tablespoon spring-loaded scoop, scoop dough, and drop onto fruit combination in pan. Utilizing your palms, barely flatten dough, if desired. Sprinkle remaining 2 tablespoons (24 grams) sugar onto dough.
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Bake till topping is golden brown and fruit combination is thick and bubbly, 40 to 45 minutes, overlaying with foil throughout closing 20 minutes of baking to stop extra browning. Let cool on a wire rack for at the least half-hour. Serve heat or at room temperature.
