Nectarine Peach Cobbler with Topping

Big, juicy peaches and nectarines are so fragrant and deliciously inviting in the summer. They are available everywhere, farmers’ markets, stores, even on road sides or parking lots. How can I resist? Lynard loves cobbler, he can eat dessert and skip dinner. I make desserts healthier by adding either fruit, nuts, oats or other healthy ingredients. Smart eating!

I use old-fashioned oats to make the topping, it has all the right flavor and texture. You will get crunchy, golden delicious oats on top of bubbling cobbler. It tastes really good.

 

Nectarine Peach Cobbler with Topping

 

Nectarine Peach Cobbler with Topping

  • Servings: 5 to 6 | Recipe by Leslie at Soups Ahoy
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Nectarine Peach Cobbler with Topping

Filling:
2 ripe nectarines, 2 or 3 ripe peaches, sliced
1/2 pint fresh blueberries (about 1 cup)
2/3 cup granulated sugar, more if needed
1/2 teaspoon regular salt, 1 teaspoon pure vanilla extract
Optional:  1 tablespoon lemon juice, 1 teaspoon lemon zest
2 tablespoons all-purpose flour, thickening for fruits

Topping:
1/2 cup all-purpose flour, 1 1/2 cups old-fashioned oats, 1/2 teaspoon salt
1/3 cup granulated sugar, 1/2 cup brown sugar, 1/4 teaspoon cinnamon
6 (or 8) tablespoons regular butter, melted  (add to mixture last)

 

Preheat the oven to 350 degrees F.  Cook time:   30 minutes covered, 25-30 minutes without the tin foil. Prepare a 2-quart baking dish (9 x 9 x 2).

For the topping:  In a large bowl, add the flour, oatmeal, cinnamon, salt, white and brown sugar, mix well. Then add melted butter, mix to form crumbles. Put aside.

For the filling:  In a mixing bowl, add blueberries, nectarines, peaches, sugar, vanilla extract, salt, lemon juice, lemon zest and 2 tablespoons all-purpose flour, mix well. Pour the fruit mixture evenly into the baking dish, top with crumbles, don’t pack it.

Loosely cover the pan with tin foil and bake for 30 minutes. Take the tin foil off and continue to cook another 25-30 minutes until juices start bubbling over and topping is golden crisp. Let cool a bit. Serve with a scoop of ice cream on top if you want.


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