A humble cobbler is a great way to use up any stone fruits you have on hand. And when topped with hefty scoops of buttery batter, you’ll be hard-pressed to find a tastier (or easier) seasonal treat.
Apricot and Nectarine Cobblers
Makes 6 servings
- ½ cup plus ¼ cup granulated sugar, divided
- 2 teaspoons cornstarch
- 5 fresh nectarines, pitted and sliced (about 5 cups)
- 5 fresh apricots, pitted and sliced (about 1¼ cups)
- 1 teaspoon fresh lemon juice
- 1¼ cups all-purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- 6 tablespoons cold unsalted butter, cubed
- 1 teaspoon lemon zest
- ¾ cup cold whole buttermilk
- 2 tablespoons turbinado sugar
- In a large bowl, whisk together ½ cup granulated sugar and cornstarch. Stir in nectarines, apricots, and lemon juice until well combined. Let stand for 15 minutes.
- Preheat oven to 350°.
- Spray 6 small cast-iron gratin dishes with cooking spray. Spoon 1 cup fruit mixture in each dish.
- In a medium bowl, whisk together flour, salt, baking powder, and remaining ¼ cup granulated sugar. Using a pastry blender, cut in butter until mixture is crumbly. Stir in lemon zest. Stir in buttermilk just until dry ingredients are moistened. Drop 2 heaping tablespoonfuls of dough onto fruit in each dish. Sprinkle turbinado sugar onto dough.
- Bake until top is golden brown and filling is bubbly, 40 to 45 minutes. Let cool on a wire rack for 20 to 30 minutes before serving.