Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Ever heard of Bitcoin? I encourage you to veiw my 4 minute video about the Bitcoin of Health Care CoinMD. Just load CoinMD.io/StylesMD set up a free 30 day test ride and contact me as needed. I have a Facebook informational page you can request to join for all my mist updates.

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Nectarine-Raspberry Cobbler

Share
avatar
Lobo
Moderator
Moderator

Posts : 26963
Thanked : 1437
Join date : 2013-01-12

Nectarine-Raspberry Cobbler

Post by Lobo on Thu 04 Feb 2016, 10:54 pm


Nectarine-Raspberry Cobbler


Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8
Prepare this dessert in summer, when fresh nectarines and raspberries are at their seasonal peak.






  • 46

Ingredients:


  • 4 nectarines, about 1 1/2 lb. total, halved, pitted and sliced
  • 1 cup raspberries
  • 1/2 cup sugar
  • 3/4 cup buttermilk
  • 1 tsp. vanilla extract
  • 3/4 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 6 Tbs. (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces, plus 1 Tbs. melted butter
  • Vanilla ice cream for serving (optional)

Directions:

Mix the filling
Preheat an oven to 375°F.

In a large bowl, gently stir together the nectarines, raspberries and 3 Tbs. of the sugar. Pour into an 8-inch square baking dish, spreading the fruit evenly.

Mix the topping
In a small bowl, whisk together the buttermilk and vanilla.

In a large bowl, stir together together the flour, 1/4 cup of the sugar, the baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the cold butter until the mixture forms coarse crumbs about the size of peas. Add the buttermilk mixture and stir lightly until a soft dough forms.

Drop the dough by heaping spoonfuls onto the fruit, spacing it evenly; it will spread during baking. Brush the dough lightly with the melted butter, then sprinkle with the remaining 1 Tbs. sugar.

Bake the cobbler
Bake until the filling is bubbling gently, the topping is lightly browned and a toothpick inserted into the center of the topping comes out clean, about 35 minutes. Transfer the baking dish to a wire rack and let cool for about 15 minutes. Serve the cobbler warm with scoops of vanilla ice cream. Serves 8.

Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).

    Current date/time is Sun 21 Jan 2018, 12:36 pm