Nectarine cobbler

Nectarine-cobbler

Prepare Time: 0:20 | Cook Time: 1:05 | Difficulty: EASY

Create a tasty twist to a traditional Australian peach cobbler with this delicious recipe by Curtis Stone.

Ingredients

Filling

Biscuit topping

Nutrition

Energy

2330kJ

Fat saturated

12.70g

Fat Total

21.40g

Carbohydrate sugars

48.10g

Carbohydrate Total

87.40g

Dietary Fibre

5.40g

Protein

8.40g

Cholesterol

71.00mg

Sodium

338.00mg

All nutrition values are per serve.

Method

  1. For filling: Preheat oven to 200C. Grease a 20x30cm baking dish with the 20g of butter.

  2. For the filling: In a large bowl, combine the sugar, flour, and cinnamon. Scrape in the seeds from vanilla bean and whisk to blend. Add the nectarines and lemon juice and toss to coat. Set aside while preparing the biscuit topping, allowing the nectarines to release some of their juices, and stirring occasionally.

  3. Meanwhile, prepare the biscuit topping: In a large bowl, whisk the flour, 1/4 cup of sugar, baking powder, and salt. Using your fingertips, rub in the butter until the mixture resembles coarse crumbs. In a small bowl, mix the egg and 3/4 cup of the cream. Using a wooden spoon, gently stir the egg mixture into the flour mixture just until a dough forms (do not over mix the dough).

  4. Transfer the nectarine mixture to prepared baking dish, arranging it in an even layer. Using about 1/4 cup of dough for each biscuit, gather dough and gently form it into discs. Arrange discs over fruit, spacing them evenly apart. Brush with remaining 2 tablespoons of cream and sprinkle with remaining 2 tablespoons sugar.

  5. Bake uncovered for 50 minutes, or until biscuit topping puffs and becomes golden brown and juices bubble.

  6. Cool on a rack for at least 15 minutes. Serve warm with vanilla ice cream.


Coles – Christmas 2013

Recipe by Curtis Stone
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