6cupsnectarines, pitted and sliced (you don't have to peel them!)
1/4cupbrown sugar
2tablespoonsmaple syrup
3tablespoonsfresh lemon juice
2tablespoonswater
1tablespooncornstarch
1tablespoonwhole wheat flour
Pinchof cinnamon
For the topping:
1cup+ 2 tablespoons whole wheat flour
3tablespoonsbrown sugar
2teaspoonsbaking powder
1/2teaspoonsalt
1/4teaspooncinnamon
1/4cupunsalted butter, very cold and cubed
1large egg, at room temperature
1/4cup+ 2 tablespoons whole milk
1tablespoongranulated sugar
For the maple whipped cream:
1cupheavy cream
1teaspoonmaple 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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