Go Back Email Link

Lightened Up Nectarine Cobbler

Ashley Manila
PRINT RECIPE

Ingredients
 

For the fruit filling:

  • 6 cups nectarines, pitted and sliced (you don't have to peel them!)
  • 1/4 cup brown sugar
  • 2 tablespoons maple syrup
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 tablespoon whole wheat flour
  • Pinch of cinnamon

For the topping:

  • 1 cup + 2 tablespoons whole wheat flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup unsalted butter, very cold and cubed
  • 1 large egg, at room temperature
  • 1/4 cup + 2 tablespoons whole milk
  • 1 tablespoon granulated sugar

For the maple whipped cream:

  • 1 cup heavy cream
  • 1 teaspoon maple syrup

Instructions
 

  • Preheat oven to 375 degrees (F). Mix all ingredients in a very large skillet or in a 13x9 inch glass baking dish. Bake for 12 minutes.

While the fruit bakes, prepare topping:

  • Combine flour, sugar, baking powder, salt, and cinnamon in large bowl; mix well. Using fingertips, rub in cold butter until mixture resembles coarse meal. Add egg and milk; stir until combined
  • Remove fruit from oven. Increase oven temperature to 400 degrees (F).
  • Spoon batter over hot filling in 12 mounds (I used a large ice cream scoop for this) spacing evenly. Sprinkle with granulated sugar. Bake until juices thicken and topping is golden; about 30 minutes. Cool for at least 15 minutes before serving.
  • Serve warm with freshly whipped cream and/or vanilla ice cream.

For the maple whipped cream:

  • Beat cream in a stand mixer fitted with the whisk attachment OR with a handheld mixer until it forms stiff peaks. Add maple syrup and beat for 10 seconds. Dollop on warm cobbler.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature