Wednesday, December 19, 2012
I like a lot of topping on my cobbler so actually used half the amount of fruit to the full amount of topping in the original recipe, if you like a lot of fruit use 2 kilograms of nectarines and a larger baking dish. The topping was close to scone like, not to cakey which was nice.
I can guarantee if you serve this to your loved ones, topped with a scoop of vanilla ice cream you will get hugs. Lots of them!!
Nectarine Cobbler (printable recipe)
1 kg ripe nectarines
1/3 cup plain flour
3/4 cup caster sugar
1 teaspoon cinnamon
1 vanilla bean
2 tablespoons lemon juice
2 1/4 cups plain flour
1/4 cup caster, plus extra for the top.
1 tablespoon baking paper
115 grams butter, chilled and cubed
3/4 cup thickened cream, plus extra for brushing.
To make the cobbler- preheat your oven to 200 degrees c. lightly grease a baking dish with a little butter (I used a large pie dish).
Remove the stones from the nectarines and cut fruit into quarters.
Mix in the cream and egg until the dough just comes together.
Using your hands scoop out a quarter of the dough at a time and form into rounds, place the rounds over the fruit filling spacing evenly.
Bake the cobbler for about 50 minutes until the top has risen and is golden brown. If your topping is browning too quickly cover with some foil.