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Nectarine and Cherry Cobbler
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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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