You may be call it cobbler, pie tart, torte, crisp, grunt croustade or crow’s nest pudding but it is all the same tasty food – a deep-dish American dessert that includes seasonal fruit, berries or a savory filling.
Cobbler is a delicious home-made dish covered with batter, biscuit mix and other fruit toppings before being baked. Most cobblers are baked with a thick top and bottom crust.
English settlers in the British American colonies created cobbler. They were not able to make traditional pudding because of some missing ingredients and cooking equipment. They settled on cooking a stewed filling topped with a layer of unbaked biscuits.
How to make Nectarine Cobbler
Prep Time: 15 mins
Bake Time: 45 mins
Ingredients
Filling
- 4 pounds of Pittman & Davis Nectarines, cut into wedges
- 3/4 cup plus 2 tablespoons sugar
- 1/3 cup unbleached all purpose flour
- 2 tablespoons fresh lemon juice
Topping
- 2 1/4 cups unbleached all purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking power
- 3/4 teaspoon salt
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
- 1/4 cup chilled solid vegetable shortening, cut into pieces
- 1 large egg, beaten to blend
- 3/4 cup plus 2 tablespoons chilled buttermilk
- Vanilla ice cream
Directions
- Place rack in the center of oven then preheat oven to 400°F.
- Mix all filling ingredients in a 13x9x2-inch glass baking dish and bake for 15 minutes.
- While waiting for filling to be cooked combine flour, 4 tablespoons of baking powder, salt and sugar in a sizable bowl. Rub in butter and shortening mix with your fingertips until it resembles a coarse meal. Add the large egg and buttermilk; beat until batter forms.
- Take out fruit from the oven and cover it with batter. Speckle with 2 tablespoons of sugar.
- Bake for 30 minutes or until juice thicken and crust turns golden.
- Cool on rack for 15 minutes.
Serve warm with vanilla ice cream.
