Nectarine Cobbler

Ingredients

Nectarines

6 cups, sliced

Granulated sugar

1 cup, divided

Cornstarch

2 tablespoons

Lemon juice

1 tablespoon

All-purpose flour

1 ½ cups

Baking powder

2 teaspoons

Salt

1/4 teaspoon

Unsalted butter

1/2 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, 1/2 cup of granulated sugar, cornstarch, and lemon juice. Toss until the nectarines are well-coated and set aside to let the juices mix.
3. Transfer the nectarine mixture to a 9x9-inch baking dish, spreading it evenly.
4. In another bowl, whisk together the flour, remaining 1/2 cup of granulated sugar, baking powder, and salt until combined.
5. Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
6. Stir in the milk and vanilla extract until just combined. Be careful not to overmix, as you want the topping to remain light and fluffy.
7. Drop spoonfuls of the biscuit dough over the nectarine mixture in the baking dish, covering as much of the fruit as possible.
8. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the nectarines are bubbling around the edges.
9. Remove from the oven and let cool for a few minutes before serving.
10. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.