 |  |  |
 |  whisk dry into butter |  whisk in milk |  nectarines on top, ready to bake |
 hot from oven |  done baking |  after cooling awhile |  side view |  cut in pan |
This is a fast & easy recipe for a fresh nectarine cobbler (you can use peaches instead ~ but nectarines are usually juicier at the store, and I don't need to peel them). It's a slightly different way of making the crust on the bottom only of a square pan ~ and then just putting the cut-up fruit on top. The crust rises up a little between the fruit as it bakes. ** You can use sugar or Splenda. ** This isn't the prettiest cobbler, but it sure does taste good! ** You can double the recipe and make it in a 9x13" pan **
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
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
RSS Feed
