This recipe came out absolutely delightful. Will definitely make it again, probably with more kinds of fruit :). Converted the measurements into grams (we use the metric) and reduced the sugar quantity by about 40 grams. Instructions for canned fruit is in the post, Philly Style Mushroom Asiago Chicken Stuffed Peppers, Creamy Mexican Pasta with Smoked Sausage Skillet Dinner. Fruit cobblers are easy and delicious desserts to make for just your family or for a party or potluck. Awesome recipe, very easy and delicious! Delightfully buttery and crumbly, not dry, with a lovely firm crust around the edge that was almost the best part (my 9 y.o. Pour the brown butter into an 8-inch-by-8-inch baking dish. Easy to make main meal and dessert recipes. Also, instead of using a cake tin, I used silicone cupcake moulds - the recipe made about 11 cupcake shaped cakes (12 at a push). Store any remaining nectarine cobbler covered with plastic cling film wrap, if left in the baking dish. I had a small handful of tart cherries from our tree, so used those as the fruit (supplemented with a half a peach, chopped, when I discovered there weren't quite enough cherries). It gives a lovely, rustic presentation and leaving no mess from the spring form pan! Sprinkled with a bit extra sugar since cherries are more tart than nectarines. Incredibly light crumb, beautiful rustic presentation but looks like it came from a bakery. Powered by the Parse.ly Publisher Platform (P3). No part of this website may be reproduced without The Midnight Baker's express consent. Stick of butter is 4 oz. The information shown is Edamam’s estimate based on available ingredients and preparation. This is one of the tastiest and easiest cakes I've ever made! Place the wrapped leftovers in the refrigerator, where the remaining cobbler will be good for up to 2-3 days. All Rights Reserved. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Try it :) Serve warm. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat. Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter. Copyright © Judith Hannemann aka The Midnight Baker 2020. Spread batter evenly in pan, then scatter nectarines over top. Perfect with coffee or brunch, and a great one to make the day ahead - it only gets better as the fruit sets up. I’ve always thought of nectarines as “hairless peaches.” I love the flavor of both fruits but always approached peaches with some trepidation because I had a slight hang-up about the fuzz. I baked for about 15 minutes, let them rest in the muffin tin until they started to cool and pull away from the sides, and then removed and let them cool on a cooling rack. As an Amazon Associate I earn from qualifying purchases. In the winter I make it with dried cherries soaked in either hot water or kirsch. Simple and quick to make. Total winner. Made exactly as written, except in a regular 9" cake pan lined with parchment. Bake until golden brown, 50 to 55 minutes. It's pretty and chic but so easy a child could make it, and, come to think of it, this cake would actually be an excellent first baking project for a kid. I used peaches as that's what I had on hand. Thanks Anna! A must add to anyone's recipe box. Heat the oven to 350 degrees. I answered about the baking mix in another comment. To those who say theirs didn't rise much -- I'd suggest making sure your baking powder is less than 6 months open. This recipe was fast, easy and delicious. Add eggs 1 at a time, beating well after each addition, then beat in extracts. You can also make it yourself–there’s lots of recipes for it online–just google “Making Your Own Bisquick” and you’ll get tons of recipes! This cake was so good. 3/4 cup plus 1/2 tablespoon sugar, divided, 2 nectarines, pitted and cut into 1/2-inch-thick wedges. I made this recipe as cupcakes and it worked perfectly for 12. 4 forks because it's easy, fast, and yet fancy enough for company. Thanks so much! In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice. Pour baking mix mixture into a 8 x 8-inch square pan. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I agree that this is an easy and great recipe. I would definitely make again, substituting whatever is around. The recipe I usually use is for a peach cobbler. Will make again. I didn't have nectarines, but I found a few sad apricots and a plum in my fridge and those worked great as well! ( 8 tablespoons) here in the lower 48. It's delicate when warm, and likely to buckle if you remove it too soon. I added a handful of strawberries and a bit of mixed spice to the mix. A Cobbler That Gives Fruit Real Support. This seems to be a very forgiving recipe with endless flexibility. I spooned the batter into a greased muffin tin and then placed two good size peach slices on top. Do not skimp on the nutmeg! No caveats, no changes, no asterisks. I always had to peel peaches before eating them. I can see where lots of stone fruits and berries would work well. The cake's texture is not like a typical butter cake, more like a financier would be without the ground almonds. Easy and delicious. Just a very nice summer treat that was easily as good the next day for breakfast. I used peaches instead of nectarines, and used cinnamon instead of nutmeg. I loved this so much! Raw fruit in this recipe bakes up juicy with a firm yet yielding bite that is not at all mushy. The nectarine, a subspecies of peach, generally has a sharper, more intense taste. Cool in pan 10 minutes. Filed Under: Desserts Tagged With: fruit cobblers, nectarines, peaches, It’s like Bisquick or Jiffy–and you can buy it in Aldi too (cheaper). So easy and delicious! My family loved this cake. When using canned fruit, just drain off all the liquid in the can, then proceed as if it were fresh fruit.