NECTARINE COBBLER
A lovely, not-too-sweet summer dessert that's equally delicious with peaches. Be sure to use only the ripest in-season fruit, and serve it warm, with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Provided by Food Network
Categories dessert
Yield 1 13x9-inch cobbler
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.
- To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.
NECTARINE COBBLER RECIPE
This light and tangy nectarine cobbler recipe is the perfect summertime dessert! Make this easy cobbler dessert by simply cutting up fresh stone fruit and stirring together the quick batter! It's the perfect use for overripe nectarines or peaches, and about as easy as any dump cake!!
Provided by Angela
Categories Cobblers & Crisp Recipes Dessert Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat your oven to 325 degrees F (162 degrees C) and melt butter in your pie pan or 9 x 9 baking dish. Coat all sides of the baking dish with melted butter.
- Wash and slice nectarines, then add (optional) sugar and/or orange zest.Combine the dry ingredients: flour, baking powder and sugar. Add milk and vanilla extract, then mix until batter is smooth.
- Pour batter into melted butter in your baking dish. Add fruit on the top, but do not stir into the batter.
- Bake for one hour at 325 degrees F (162 degrees C) or until golden brown and an inserted toothpick or knife comes out clean.
- Remove from the oven and allow to cool slightly on a wire cooling rack before serving. Serve with ice cream of whipped cream.
Nutrition Facts : Calories 212 kcal, Carbohydrate 36 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 62 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
CARDAMOM NECTARINE GALETTE WITH COCONUT WHIPPED CREAM
Provided by Food Network
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the pastry: In a stand mixer fitted with the paddle attachment, beat together the shortening, coconut oil, sugar and salt on medium speed until fluffy, about 5 minutes. Add the egg and vanilla extract and mix until combined. Add the flour and mix on low until the dough comes together in a ball, about 2 minutes. Divide the dough into two even pieces, form into discs and wrap in plastic. Refrigerate for at least 30 minutes.
- For the filling: In a large bowl, whisk together the tapioca flour, sugar, cardamom and salt. Add the nectarines, lemon juice, brandy and vanilla paste. Toss gently to combine.
- To assemble: Position a rack in the center of the oven; preheat the oven to 400 degrees F. Remove one disk of dough from the refrigerator and leave to soften until pliable, 10 to 15 minutes; reserve the other disk for another use.
- Roll the softened dough between two sheets of lightly floured parchment paper into a 14-inch round. While still between the parchment, transfer the dough to a large, rimmed baking sheet. Gently peel away the top sheet of parchment.
- Spoon the filling into the center of the pastry and spread it toward the edges, leaving a 2- to 2 1/2-inch margin all the way around. Gently lift the edges of the parchment to help fold the dough up and over the edges of the filling--allow the dough to fold over itself, creating a blanket effect, with crimps and ruffles. Peel away the parchment to leave a border of pastry around the exposed center of the filling.
- Whisk together the egg and milk, and brush the mixture over the crust. Sprinkle with the turbinado sugar.
- Bake the galette, rotating the baking sheet halfway through, until the crust is golden brown, 40 to 50 minutes. Let cool.
- For the coconut whipped cream: Open the can of coconut cream and spoon out the thick, hardened cream into a medium bowl; reserve the watery liquid for another purpose. Add the powdered sugar and almond extract to the coconut cream and beat, using an electric mixer on medium-high speed, until fluffy like whipped cream, 2 to 3 minutes.
- To serve, spoon a dollop of the whipped cream onto a slice of the galette and garnish with a pinch or two of the toasted sliced almonds.
BLUEBERRY AND NECTARINE COBBLER
When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F.
- For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
- For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
- Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
- Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
- Serving suggestions: Vanilla ice cream or whipped cream.
NECTARINE-RASPBERRY COBBLER WITH GINGER BISCUITS
A cobbler is a traditional baked dish of sweetened fruit with a biscuit-dough topping. It's best to bake the fruit untopped for a half-hour or more before adding the raw disks of dough - some say they look like cobblestones - and baking them for another 15 minutes. It is the ideal home dessert, all bubbly fruit and golden crisp. This particular biscuit dough is studded with pistachios and candied ginger. Let it cool a bit before serving, with whipped cream, crème fraîche or ice cream.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees. In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir together, then add butter pieces and work into flour mixture with fingers or fork until mixture looks like moist sand. Stir in pistachios and candied ginger.
- Combine eggs and cream and pour over flour mixture, stirring briefly until dough comes together. Turn dough out onto a work surface lightly dusted with flour. Knead dough for a minute or so, then wrap and refrigerate.
- Make filling: Add nectarine slices, brown sugar, lemon zest and juice and nutmeg to a large mixing bowl. Toss with your hands, to ensure seasoning is distributed well. Sprinkle with flour and toss one more time. Fold in raspberries, taking care not to smash them.
- Transfer fruit mixture to a 9-by-13-inch baking dish, cover with foil and bake for about 30 minutes, until fruit and juices are bubbling.
- Meanwhile, roll out dough to a rough rectangle about 3/4-inch thick. Using a 3-inch biscuit cutter or a water glass whose rim has been dipped in flour, cut out as many biscuits as possible. Roll out scraps, and continue cutting out rounds until you have 12 biscuits. Place biscuits rounds on a plate, and refrigerate them for a few minutes.
- Remove baked fruit from oven and arrange biscuit rounds evenly over the top. Brush each biscuit with about 1 teaspoon cream and sprinkle with a pinch of sugar.
- Bake, uncovered, for 12 to 15 minutes, until biscuits are well browned. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 14 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 391 milligrams, Sugar 28 grams, TransFat 0 grams
NECTARINE ICE CREAM
When nectarines are in season at their sweet, juicy peak, we treat ourselves to this wonderful homemade ice cream. The fresh-fruit flavor and hint of almond make it very special. Peaches are a good substitute in this recipe.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1 quart.
Number Of Ingredients 8
Steps:
- In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. , In a small bowl, combine nectarines and lemon juice. In a large bowl, combine the milk mixture, cream, extracts and salt; stir in nectarine mixture. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 415 calories, Fat 25g fat (15g saturated fat), Cholesterol 90mg cholesterol, Sodium 104mg sodium, Carbohydrate 45g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.
EASY BATTER FRUIT COBBLER
Short of serving store-bought ice cream, you won't find a simpler, more delicious dessert than this fruit cobbler. Use any juicy summer fruit: peaches, nectarines, blueberries, blackberries, strawberries, raspberries. And if you use frozen berries, this dessert can be assembled in less than 10 minutes.
Provided by Ben S.
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
- Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
- Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
- Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.
Nutrition Facts : Calories 384 calories, Carbohydrate 64.9 g, Cholesterol 34.2 mg, Fat 12.6 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 7.9 g, Sodium 370.8 mg, Sugar 46.7 g
NECTARINE AND BLACKBERRY COBBLER
Categories Berry Fruit Dessert Bake Quick & Easy Blackberry Nectarine Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes.
- While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
- Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.
NECTARINE COBBLER
Categories Fruit Dessert Bake Nectarine Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 15
Steps:
- 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.
BLACKBERRY AND NECTARINE COBBLER WITH GINGER BISCUIT TOPPING
Categories Ginger Dessert Bake Blackberry Nectarine Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- For fruit:
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Mix first 4 ingredients in large bowl. Add nectarines, berries and lemon juice; toss to blend. Transfer to prepared dish. Dot with butter. Bake until mixture begins to bubble, about 30 minutes.
- Prepare topping:
- Mix flour, 1/2 cup crystallized ginger, 1/3 cup sugar, baking powder, lemon peel and salt in medium bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Add cream; stir until dough forms. Turn dough out onto floured surface and knead gently until smooth, about 6 turns. Roll out to 3/4-inch thickness. Using 2-inch star cookie cutter or round biscuit cutter, cut out biscuits. Reroll dough scraps; cut out additional biscuits.
- Place biscuits atop hot fruit, spacing closely. Mix 1 tablespoon crystallized ginger, 1 tablespoon sugar and 1/4 teaspoon cinnamon in small bowl; sprinkle over biscuits. Bake cobbler until fruit is tender and biscuits are golden, about 25 minutes. Serve warm or at room temperature.
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- Prepare the Cobbler Filling: Preheat oven to 425°F. Toss together nectarines, sugar, cornstarch, and salt in a large bowl. Heat butter in a 12-inch cast-iron skillet over medium-high, stirring often, until melted, about 2 minutes. Add nectarine mixture, and cook, stirring often, until liquid comes to a boil and thickens, 4 to 6 minutes. Remove from heat. Stir in lemon zest, lemon juice, and ginger.
- Prepare the Drop Biscuits: While the Cobbler Filling cooks, whisk together flour, granulated sugar, baking powder, and salt in a large bowl. Using a pastry blender, cut butter into flour mixture until mixture resembles small peas. Stir in 1 1/4 cups of the heavy whipping cream with a fork until mixture is evenly moistened and a dough has formed.
- Scoop dough into 8 mounds (about 1/3 cup each) on a work surface. Flatten each mound slightly to form 3/4-inch-thick disks, and arrange in a single layer on top of hot Cobbler Filling. Brush dough disks with remaining 1 tablespoon heavy whipping cream; sprinkle with turbinado sugar. Bake in preheated oven until biscuits are golden brown and cobbler is bubbly, 28 to 32 minutes. Remove to a wire rack, and let stand 20 minutes. Serve warm with vanilla ice cream.
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