Penelope's Recipe Box

You don’t have to be a desperately refined spinster with a crush on a primordial hunk to appreciate the passion in this nectarine cobbler. And, like Blanche’s crush, it’s incredibly simple to make.

Fresh Nectarine Cobbler with Citrus Scented Crust

1. 1 ½ cups granulated sugar
2. 2 tbs cornstarch
3. 3 lb nectarines, pitted and cut into ½ inch slices
4. 1 tbs fresh lemon juice
5. 1 ½ cups all purpose flour
6. 3 tbs granulated sugar
7. ½ tsp baking soda
8. ½ tsp baking powder
9. ¼ tsp cream of tartar
10. zest of 1 lemon
11. pinch salt
12. ¼ cup unsalted butter, cut into bits
13. ⅔ cup buttermilk
14. 1 tbs granulated (or sanding) sugar, for sprinkling

Preheat the oven to 425°

The Filling

In a large bowl, combine the sugar and cornstarch

Add the nectarine slices and lemon juice and toss to coat evenly

Place the fruit mixture in a buttered deep dish (91/2×224cm) pie plate

Bake for 10 minutes or until the fruit is hot

The Topping

In a large mixing bowl, combine the flour, granulated sugar, baking soda, baking powder, cream of tartar, fresh lemon juice and salt

Cut in the butter until the mixture resembles coarse meal

Slowly mix in the buttermilk until just combined (should be lumpy)

Drop the mixture in mounds over the fruit

Sprinkle with sugar

Bake for 25 minutes, or until the filling is bubbling and the crust is golden brown