Recipe: Nectarine-Cherry Cobbler

NECTARINE-CHERRY COBBLER

FOR THE FILLING:
6 firm, ripe large nectarines
1/2 fresh lemon, juiced
6 cups ripe fresh cherries
6 to 8 Tbsp. packed brown sugar
1 1/2 Tbsp. cornstarch
3/4 tsp. cinnamon
pinch nutmeg
pinch salt
FOR THE BISCUIT DOUGH:
1 1/2 cups flour
1/3 cup sugar
1 1/2 tsp. baking powder
4 Tbsp. (1/2 stick) unsalted butter, cold, cut into bits
1/2 cup milk
1/2 tsp. vanilla
vanilla ice cream (optional, for serving)

TO MAKE THE FILLING:
Dip nectarines briefly in boiling water, cool in ice water, and slip off skin.

Squeeze juice from lemon into large mixing bowl. Cut nectarines in half, remove pits, and slice thick. Toss with lemon juice in bowl.

Pit cherries, combine with nectarines. Mix brown sugar, cornstarch, cinnamon, nutmeg and salt; add to fruit and toss to coat.

Preheat oven to 425 degrees F.

TO PREPARE THE DOUGH:
Sift dry ingredients together into mixing bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.

Mix milk and vanilla. Make well in center of flour mixture and pour milk into well. Stir with fork just until dough comes together.

Lightly flour sheet of wax paper and turn dough out onto paper. Fold paper over dough and gently pat 3/4-inches thick; set aside.

Heat fruit in heavy saucepan just to boiling. Pour into 13x9-inch shallow baking dish.

Cut out 2-inch circles from dough, using floured biscuit cutter or glass. Arrange biscuits on fruit.

Bake until biscuits are golden and fruit is bubbling, 20-25 minutes.

Serve warm, with vanilla ice cream, if desired.

Serves 6
Source: Good Food magazine, August 1987