Nectarine and Mango Cobbler

Ingredients

• Nectarines (4, sliced)
• Mangoes (2, diced)
• Lemon juice (1 tablespoon)
• Granulated sugar (1/2 cup (for fruit))
• Cornstarch (2 tablespoons)
• All-purpose flour (1 cup)
• Granulated sugar (1/4 cup (for cobbler topping))
• Baking powder (1 teaspoon)
• Salt (1/4 teaspoon)
• Unsalted butter (1/2 cup, cold and cubed)
• Milk (1/2 cup)
• Vanilla extract (1 teaspoon)
• Vanilla ice cream (for serving)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sliced nectarines, diced mangoes, lemon juice, and 1/2 cup of granulated sugar. Sprinkle cornstarch over the fruit mixture and toss until the fruits are well coated.
3. Transfer the fruit mixture to a 9x9-inch baking dish, spreading it evenly.
4. In a separate bowl, whisk together the all-purpose flour, 1/4 cup of granulated sugar, baking powder, and salt.
5. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
6. In a small bowl, mix together the milk and vanilla extract. Pour this milk mixture into the flour mixture and stir until just combined. Do not overmix.
7. Drop spoonfuls of the cobbler dough evenly over the fruit mixture in the baking dish, ensuring some fruit is visible.
8. Bake in the preheated oven for 35-40 minutes, or until the fruit is bubbly and the cobbler topping is golden brown.
9. Once baked, remove from the oven and let it cool for a few minutes.
10. Serve warm with a generous scoop of vanilla ice cream on top for an extra creamy delight.