SOUTHERN Fresh NECTARINE Bottom Crust COBBLER
Sugar or sugar-free
1/2 cup (1 stick) butter, melted………………..1 cup flour
1 cup sugar ~or~ 1 cup regular white Splenda (not baking blend)
1-1/2 tsp. baking powder…………………...…..dash of salt
1/2 tsp. baking soda (ONLY if using Splenda)
1/2 to 1 tsp. cinnamon
3/4 cup milk (any kind ~ I like unsweetened vanilla almond or cashew milk)
about 5 medium fresh nectarines, sliced (I leave peels on, but you can peel them if you want)
Preheat oven to 350.
Melt the butter in an 8” or 9” square pan. Whisk together sugar, flour, baking powder, baking soda (if using), cinnamon and salt in a bowl. Then whisk it into the butter and then whisk in the milk. Scatter the peach slices over batter.
Bake at 350°F. for 40-50 minutes. The cobbler crust should rise up around the peaches and be nice and golden brown.
This is especially good served warm with ice cream, although my husband also likes it cold with Cool Whip. ** You can double the recipe and make this in a 9x13" pan