NECTARINE COBBLER

Nectarine Cobbler image

Yield Serves 8

Number Of Ingredients 15

Previous Next

Filling
4 pound nectarines, cut into wedges
3/4 cup plus 2 tablespoons sugar
1/3 cup unbleached all purpose flour
2 tablespoons fresh lemon juice
Topping
2 1/4 cups unbleached all purpose flour
6 tablespoons sugar
1 tablespoon baking power
3/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/4 cup chilled solid vegetable shortening, cut into pieces
1 large egg, beaten to blend
3/4 cup plus 2 tablespoons chilled buttermilk
Vanilla ice cream

Steps:

For filling:
Position rack in center of oven and preheat to 400°F. Mix all ingredients in 13x9x2-inch glass baking dish. Bake 15 minutes.
Meanwhile, prepare topping:
Mix flour, 4 tablespoons sugar, baking powder and salt in large bowl. Using fingertips, rub in butter and shortening until mixture resembles coarse meal. Add egg and buttermilk; stir until batter forms.
Remove fruit from oven. Spoon batter over hot filling in 12 mounds, spacing evenly. Sprinkle with 2 tablespoons sugar. Bake until juices thicken and topping is golden, about 30 minutes. Cool on rack at least 15 minutes.
Serve warm with vanilla ice cream.