Lightened Up Nectarine Cobbler
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Lightened Up Nectarine Cobbler
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
For the fruit filling:
- 6 cups nectarines pitted and sliced
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 3 tablespoons lemon juice fresh
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon whole wheat flour
- Pinch cinnamon
For the topping:
- 1 cup whole wheat flour 2 tablespoons
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup unsalted butter very cold and cubed
- 1 egg large, at room temperature
- 1/4 cup milk whole, 2 tablespoons
- 1 tablespoon granulated sugar
For the maple whipped cream:
- 1 cup heavy cream
- 1 teaspoon maple syrup
Instructions
- Preheat oven to 375 degrees (F). Mix all ingredients in a very large skillet or in a 13x9 inch glass baking dish. Bake for 12 minutes.
While the fruit bakes, prepare topping:
- Combine flour, sugar, baking powder, salt, and cinnamon in large bowl; mix well. Using fingertips, rub in cold butter until mixture resembles coarse meal. Add egg and milk; stir until combined
- Remove fruit from oven. Increase oven temperature to 400 degrees (F).
- Spoon batter over hot filling in 12 mounds (I used a large ice cream scoop for this) spacing evenly. Sprinkle with granulated sugar. Bake until juices thicken and topping is golden; about 30 minutes. Cool for at least 15 minutes before serving.
- Serve warm with freshly whipped cream and/or vanilla ice cream.
For the maple whipped cream:
- Beat cream in a stand mixer fitted with the whisk attachment OR with a handheld mixer until it forms stiff peaks. Add maple syrup and beat for 10 seconds. Dollop on warm cobbler.
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