Nectarine Cobbler
Healthy Home Cooking:
Serves 8
8 large ripe nectarines
1/3 cup light brown sugar
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
1 tablespoon fresh lemon
juice
2 tablespoons sugar
Cake Topping:
1 ½ cups
all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon salt
½ cup sugar
1 tablespoon cold butter
1 egg
¾ cup skim milk
1 teaspoon vanilla extract
Preheat oven to 375.
Halve the nectarines lengthwise, discarding the pits. Thinly slice the nectarine halves lengthwise. In a bowl, gently toss the slices with the brown sugar, cinnamon, nutmeg and lemon juice. Transfer the contents of the bowl to a large, shallow baking dish and spread out the nectarine slices in an even layer.
For the cake topping, sift the flour, baking powder, salt and sugar into a bowl. Cut in the butter with a pastry blender or two knives, blending the mixture just long enough to give it a fine-meal texture. In a separate bowl, mix together the egg, milk and vanilla, then pour this mixture into the bowl containing the flour. Using a fork, stir the mixture briskly just until it is well blended – about 30 seconds.
Dot the nectarine slices with evenly spaced spoonfuls of the topping so that it covers the fruit. Bake the cobbler for 20 minutes, then sprinkle the 2 tablespoons of sugar over the top. Continue baking the cobbler until the topping is brown, puffed and firm, and the juices bubble up around the edges- 20-30 minutes more.
3 Fat