This Saturday, I’m going to make nectarine cobbler, and this is the recipe I used last year. I found it with epicurious.com, and it’s originally from Bon Apetit magazine:

NECTARINE COBBLER
A sweet summer treat that comes together quickly (nectarines rarely need peeling). You may want to serve ice cream alongside, but some softly whipped cream is also delicious.

Ingredients:

Filling
4 pounds nectarines, cut into wedges (about 18 medium-sized nectarines)
3/4 cup plus 2 tablespoons sugar
1/3 cup unbleached all purpose flour
2 tablespoons fresh lemon juice

Topping
2 1/4 cups unbleached all purpose flour
6 tablespoons sugar
1 tablespoon baking power
3/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/4 cup chilled solid vegetable shortening, cut into pieces (I prefer to double the butter and use no shortening)
1 large egg, beaten to blend
3/4 cup plus 2 tablespoons chilled buttermilk

Vanilla ice cream

Preparation:

For filling:
Position rack in center of oven and preheat to 400°F. Mix all ingredients in 13x9x2-inch glass baking dish. Bake 15 minutes.

Meanwhile, prepare topping:
Mix flour, 4 tablespoons sugar, baking powder and salt in large bowl. Using fingertips, rub in butter and shortening until mixture resembles coarse meal. Add egg and buttermilk; stir until batter forms.

Remove fruit from oven. Spoon batter over hot filling in 12 mounds, spacing evenly. Sprinkle with 2 tablespoons sugar. Bake until juices thicken and topping is golden, about 30 minutes. Cool on rack at least 15 minutes.

Serve warm with vanilla ice cream.

Serves 8.
Bon Appétit
July 1995