Nectarine and Apricot Cobbler

Ingredients

Nectarines

4, sliced

Apricots

4, sliced

Granulated sugar

3/4 cup, divided

Cornstarch

2 tablespoons

Lemon juice

1 tablespoon

Ground cinnamon

1 teaspoon

All-purpose flour

1 cup

Baking powder

1 tablespoon

Salt

1/4 teaspoon

Unsalted butter

1/4 cup, cold and cubed

Milk

1/2 cup

Vanilla extract

1 teaspoon

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced nectarines and apricots. Add 1/2 cup of granulated sugar, cornstarch, lemon juice, and cinnamon. Gently toss until the fruits are well coated and set aside to let the flavors meld.
3. Transfer the fruit mixture to a greased 9x9-inch baking dish, spreading it evenly over the bottom.
4. In a separate bowl, whisk together the remaining 1/4 cup of granulated sugar, flour, baking powder, and salt until well combined.
5. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
6. Pour in the milk and vanilla extract, stirring gently until just combined. Avoid overmixing to ensure a light and fluffy topping.
7. Drop spoonfuls of the cobbler dough over the fruit mixture in the baking dish, covering the fruit as evenly as possible.
8. Bake in the preheated oven for 35-40 minutes, or until the fruit is bubbly and the cobbler topping is golden brown.
9. Remove from the oven and let cool for a few minutes before serving. Enjoy warm, ideally with a scoop of vanilla ice cream.