Nectarine Cobbler

This recipe isn't exactly Christmas themed but with all the great stone fruit around at the moment it would make an awesome Christmas day dessert. With a full box of nectarines making my whole house smell delicious, I've been searching for a recipe to use up some of my stockpile.

I came across this recipe while browsing the stack of Christmas magazines that have made my coffee table their home. I don't often buy magazines, but at this time of year they are a bit of an impulse purchase thing for me. Funny thing is this recipe actually came form the free magazine from Coles supermarket.

The nectarine cobbler turned out nice, really really nice. The nectarines softened nicely while baking but still kept their shape and the vanilla cinnamon syrup they were swimming in was swoon worthy!
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)

Filling
1 kg ripe nectarines
1/3 cup plain flour
3/4 cup caster sugar
1 teaspoon cinnamon
1 vanilla bean
2 tablespoons lemon juice

Topping
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
1 egg
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.

Stir the sugar, flour and cinnamon in a large bowl, split the vanilla bean length ways and scrape in the seeds, mixing to disperse.  Add the nectarine pieces and lemon juice and gently toss to coat with the flour mixture. Set aside while you making the topping, stirring occasionally.

To make the topping add the flour, sugar and baking powder to a large bowl and stir with a wooden spoon. Add the cubed butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs.

Mix in the cream and egg until the dough just comes together.

Give the nectarine mixture a stir and spread over the bottom of the prepared baking dish.

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.

Lightly brush the tops of the dough with cream and sprinkle with some extra sugar.

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.

Enjoy with a generous scoop of vanilla ice cream!!