Finally - a free moment to share pics and post. As I mentioned before, our amazing nectarine tree has produced an incredible crop this year. They are white-fleshed, with bright pink centers that pull easily away from the pit. (My handy backyard orchardist book tells me this makes them a "freestone" variety, as opposed to "clingstone" - e.g. "cling" peaches.)
They are perfectly sweet and tender - great for eating fresh, chopping into yogurt or cereal and baking. I'm in heaven, even if it is a lot to keep up with!
The first creation I made was this nectarine cobbler:
It's based on a recipe I found in a charity cookbook for the Children's Hospital of the King's Daughters that my sister-in-law gave me. (As an aside, I have to say some of my favorite cookbooks are these neat little church/charity books that all the members contribute to. Such interesting variety - and real world ease - unlike some celebrity chef books that have the strangest ingredients and 45 steps!)
Anyway - the recipe was a good base. Next time, I'd just add about another 1/2 cup of fruit, which is reflected in the recipe below. Very tasty - especially with fresh whipped cream!
4 Tablespoons salted butter
3/4 c. flour
2/3 c. sugar
1 tsp. baking powder
3/4 c. milk (I used vanilla almond milk)
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 1/2 c. sliced nectarines
2 Tbsp. sugar
Preheat oven to 350°F.
Cut up butter into chunks and place in 9" pie plate. Put into oven for 3-4 minutes or until butter is melted. Set aside.
In a medium bowl, mix flour, 2/3 c. sugar, baking powder, milk, cinnamon and nutmeg together until smooth. Pour into buttered pie plate. Layer fruit on top of batter. Sprinkle with remaining 2 Tbsp. sugar.
Bake at 350°F until browned and set in the center (about 50-55 minutes).
Cool at least 20 minutes before cutting and serving. (It can also be served at room temperature.)
I'm linking this up to Sweets for a Saturday. Go check out the link for more amazing sweet creations!