Right now I’m all about super simple Summer flavors. So obviously one thing I’m loving is all this fresh Summer FRUIT! Summer fruit = no fuss. It doesn’t need any crazy kitchen magic. Summer fruit thrives on simplicity and doing it’s own thing. It’s such a natural beauty. Trust me! Simple is so-so right. What fruits are you going gaga for this season?!
For me, it’s all about the nectarines. I decided to take the 4 pounds I lugged home from the greenmarket last weekend and turn them into a hot little cobbler situation. I mean, Fresh nectarines boiled down in their own juices (with a touch of maple and brown sugar)… topped with barely sweet whole wheat biscuits… and finally a kiss of maple sweetened whipped cream… le sigh! This is Summer dessert at its finest, folks! Get ready to loose any and all self control with this one. I (proudly) polished off half the skillet with just a tiny spoon and a ton of will power. The will power was used to persuade myself out of adding both ice cream AND whipped cream. Oh, and to save some for the other people coming over for dinner. Thank goodness for individual ramekins and the camouflage a good dollop of sweetened cream can add. True Story…
Now, it would be an utter lack in common decency if I didn’t tell you your #1 task this weekend (besides hanging loose and taking it easy) should be making your very own cobbler in your very own skillet. It would just be wrong! And I care about you too much for that! You guys deserve your very own hot skillet, filled with all the gooey fruit and biscuit joy a cobbler brings. And that is that!
One last thing… I totally say go for a little whipped cream AND ice cream! This cobbler is lightened up, leaving you wiggle room for a little dash of naughtiness. I mean, we only Summer 2014 once, right? xo
Lightened Up Nectarine Cobbler
- For the fruit filling:
- 6 cups nectarines, pitted and sliced (you don't have to peel them!)
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 3 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon whole wheat flour
- Pinch of cinnamon
- For the topping:
- 1 cup + 2 tablespoons whole wheat flour
- 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 large egg, at room temperature
- 1/4 cup + 2 tablespoons whole milk
- 1 tablespoon granulated sugar
- For the maple whipped cream:
- 1 cup heavy cream
- 1 teaspoon maple syrup
- 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.