13 August 2012
I've been getting fresh nectarines at the farmer's market for the past few weeks. For the most part, we end up cutting them up right after dinner, slinging the slices into a bowl, and eating them raw for a quick pseudo-dessert. We could do this every day.
Last week I discovered that each and every nectarine I bought had begun to sprout a bit of mold next to their stem scars. I had to save the fruit, but I knew we couldn't eat all five of them in one day. What to do?
The situation called for cake, or pie, or maybe ice cream. So I looked through my recipe bookmarks and turned up Sprouted Kitchen's beautiful blueberry oat biscuit cobbler. Why not try it with chopped nectarine?
As it turns out, this was the best possible idea. I trimmed all my nectarines, chopped them up, tossed them with a bit of sugar and lemon juice, and spread them in a baking dish. I mixed up the simple cobbler crust and pressed it into the pan. I put the whole business in the oven for 45 minutes. Then we ate it, and it was wonderful.
Why don't I bake with nectarines more often?
revised from Sprouted Kitchen.
4 large or 6 small nectarines (or sub any other stone fruit)
1/2 cup oats
1 cup wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
3 tbsp sugar
5 tbsp cold butter
1/2 cup plain yogurt (I used regular runny yogurt)
Preheat your oven to 375F/190C.
Cut up your fruit and toss it with a couple of tablespoons of sugar and a big squeeze of lemon juice. Since nectarines are pretty sweet, you may want to taste them before you decide how much sugar and lemon juice you want to use.
Spread the fruit into your pan of choice; I used an 8x8 inch square. A slightly larger pan should work as well.
In a large mixing bowl, mix together all the dry ingredients for your crust. Add your butter, cut into small chunks, and rub together with the tips of your fingers. When you have a uniform pebbly butter-floury mixture, add in your yogurt. Stir gently until the mixture coheres. Knead a few times to get everything semi-uniform.
Press the crust mixture evenly over the top of your pan of fruit. Pop the pan in the oven and bake, rotating once, for about 45 minutes, or until the crust is golden brown.
Let the cobbler rest for at least half an hour before you try to cut it. You want to give the fruit and crust some time to absorb the hot juice.
Eat at your leisure, either plain, with some thick plain yogurt, or with the ice cream of your choice.
Have the leftovers cold for breakfast. Hooray!