The Pioneer Woman Tasty Kitchen
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Nectarine and Cherry Cobbler

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Level: Easy

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Description

A classic biscuit-topped summer cobbler.

Ingredients

  • FOR THE FRUIT MIXTURE:
  • 4 cups Sliced Nectarines
  • 3 cups Halved, Pitted Cherries
  • ⅓ cups Orange Juice
  • ½ cups Granulated Sugar
  • 2 Tablespoons All-purpose Flour
  • 1 teaspoon Vanilla
  • 1 teaspoon Lemon Zest
  • 2 Tablespoons Lemon Juice
  • FOR THE BISCUIT TOPPING:
  • ¾ cups All-purpose Flour
  • ½ cups Whole Wheat Flour
  • 3 Tablespoons Brown Sugar
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1 teaspoon Lemon Zest
  • ¼ cups Cold Butter Cubed
  • ½ cups Milk
  • Additional Sugar To Sprinkle On Topping

Preparation

Preheat oven to 350ºF.

Toss fruit mixture ingredients gently and dump into a lightly greased 9×9″ or 8×11″ baking dish. Bake for 20 minutes.

Meanwhile, make biscuit topping. Whisk together flours, brown sugar, baking powder, salt and lemon zest. Cut in butter until crumbly. With a fork, stir in milk to make a soft, ragged dough.

Drop dough onto fruit mixture in about 9 heaping tablespoons, and sprinkle the whole top with an additional tablespoon or two of sugar. Return to the oven and bake for 45-50 minutes until biscuits are golden and not wet underneath and fruit is bubbly.

Serve warm, ideally with ice cream.

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