Time 1h10m Number Of Ingredients 8 Steps:
Preheat your oven to 325 degrees F (162 degrees C) and melt butter in your pie pan or 9 x 9 baking dish. Coat all sides of the baking dish with melted butter. Wash and slice nectarines, then add (optional) sugar and/or orange zest.Combine the dry ingredients: flour, baking powder and sugar. Add milk and vanilla extract, then mix until batter is smooth. Pour batter into melted butter in your baking dish. Add fruit on the top, but do not stir into the batter. Bake for one hour at 325 degrees F (162 degrees C) or until golden brown and an inserted toothpick or knife comes out clean. Remove from the oven and allow to cool slightly on a wire cooling rack before serving. Serve with ice cream of whipped cream.
Yield 1 13x9-inch cobbler Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth. To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.
Time 1h15m Yield 8 servings Number Of Ingredients 12 Steps:
Position a rack in the middle of the oven and preheat to 375 degrees F. For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter. For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough. Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes. Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired. Serving suggestions: Vanilla ice cream or whipped cream.
Time 40m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spread the nectarine and plum pieces into the bottom of a 13x9-inch baking dish. Sprinkle the raspberries over the fruit. Whisk together the flour, white sugar, brown sugar, ginger, and cinnamon in a bowl; cut the butter into the flour mixture with a pastry cutter until it resembles coarse crumbs. Spread the crumb mixture evenly over the fruit and raspberries. Bake in the preheated oven for 15 minutes, and turn the dish around in the oven for even cooking. Bake another 10 to 15 minutes; if crumb topping is pale, place dish under broiler for 1 to 3 minutes to brown.
Time 45m Yield 4 servings. Number Of Ingredients 6 Steps:
Place crisp mix in a small bowl; cut in butter until crumbly. Spoon half of the mixture into four 10-oz. ramekins or custard cups coated with cooking spray; reserve remaining mixture for topping., In another bowl, combine the nectarines, plums and cornstarch; toss to coat. Spoon over crumb layer. Sprinkle with topping., Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm; top with ice cream if desired.
Time 55m Yield 8 Number Of Ingredients 16 Steps:
Combine water, brown sugar, cornstarch, cinnamon, and nutmeg in a medium saucepan over medium heat. Stir until cornstarch is dissolved, about 3 minutes. Add peaches, nectarines, and plums; toss to coat. Cook, stirring often, until thick and bubbly and fruit is semi-soft, about 10 minutes. Remove from heat, stir in lemon juice and butter. Pour into a pie plate. Preheat the oven to 325 degrees F (165 degrees C). Mix flour, oats, brown sugar, cinnamon, and salt together in a bowl. Add butter and stir until combined. Mound topping over fruit. Place filled pie plate onto a baking sheet. Bake in the preheated oven until topping is nicely browned, about 20 minutes. Serve warm.
Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. Brush a 9-inch square cake pan or 10-inch cast iron skillet with 2 tablespoons butter; set aside. Whisk together flour, 3/4 cup sugar, the baking powder, allspice, and 3/4 teaspoon salt in a medium bowl; set aside. Whisk together egg, milk, vanilla, and remaining 4 tablespoons butter in another medium bowl. Add egg mixture to flour mixture; stir to combine. Spread batter evenly into buttered pan. Toss plums, nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl. Spread fruit mixture evenly over batter. Sprinkle with topping. Bake until a cake tester inserted into center comes out with moist crumbs, about 1 hour and 15 minutes. Let cool in pan on a wire rack 1 hour before serving.
Time 2h50m Yield 8 Number Of Ingredients 14 Steps:
In medium bowl, mix 1 1/2 cups flour, 1 teaspoon sugar and the salt. Cut in 1/2 cup butter, using pastry blender or fork, until crumbly. Stir in egg yolk with fork. Sprinkle with water, 1 tablespoon at a time, tossing until ball of dough forms. Flatten ball to 1/2-inch thickness. Wrap in plastic wrap; refrigerate 30 minutes. Heat oven to 425°F. On lightly floured surface, roll pastry into 13-inch round, about 1/8 inch thick. Place on ungreased large cookie sheet. In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and the cinnamon. Stir in nectarines and plums until coated. Sprinkle with lemon juice; mix. Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Cut 2 tablespoons butter into small pieces; sprinkle over filing. Fold edge of pastry up and over fruit mixture, pleating crust slightly as necessary. Brush edge of pastry with small amount of water; sprinkle with 1 tablespoon sugar. Bake 30 to 40 minutes or until crust is golden brown and fruit is tender. Cool on cooling rack at least 1 hour before serving.
