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madbakerOr, you could just read this week's Resolution Recipe.
Since stone fruits have started showing up at the farmer's market, I made:
Nectarine Cobbler
2.5 lbs nectarines, sliced in eighths
1 tsp orange flower water
1 1/3 cups flour
pinch salt
3.5 ounces unsalted butter, diced
1/2 cup powdered sugar
3/4 cup chopped pistachios
1/8 tsp almond extract
Heat oven to 350. Arrange nectarines in an 8" square baking dish, and sprinkle with orange flower water.
Cut flour, salt, and butter to large crumbs. Add sugar, pistachios, and almond extract. Mix well. Sprinkle over nectarines.
Bake for 30 minutes, until topping is golden.
What worked: The mixture of incredibly fresh nectarines, pistachios, and the hint of orange flower and almond was a tasty mixture. I could easily see doing that mix again.
What didn't: This cookbook (Cobblers) is a Brit import. All of the cobblers, savory or sweet, have this type of crumb topping. Me, I grew up with a heavier, USA-style sweetened biscuit topping. That's what pushes my cobbler childhood memory buttons. Also, the crumb topping doesn't reheat well at all.
Will I make it again? In this incarnation, probably not. I might try the mix with the topping I like better, just to see. Overall? Eh. Not a failure (it went nicely with vanilla ice cream) but not a lights-out success either.
Since stone fruits have started showing up at the farmer's market, I made:
Nectarine Cobbler
2.5 lbs nectarines, sliced in eighths
1 tsp orange flower water
1 1/3 cups flour
pinch salt
3.5 ounces unsalted butter, diced
1/2 cup powdered sugar
3/4 cup chopped pistachios
1/8 tsp almond extract
Heat oven to 350. Arrange nectarines in an 8" square baking dish, and sprinkle with orange flower water.
Cut flour, salt, and butter to large crumbs. Add sugar, pistachios, and almond extract. Mix well. Sprinkle over nectarines.
Bake for 30 minutes, until topping is golden.
What worked: The mixture of incredibly fresh nectarines, pistachios, and the hint of orange flower and almond was a tasty mixture. I could easily see doing that mix again.
What didn't: This cookbook (Cobblers) is a Brit import. All of the cobblers, savory or sweet, have this type of crumb topping. Me, I grew up with a heavier, USA-style sweetened biscuit topping. That's what pushes my cobbler childhood memory buttons. Also, the crumb topping doesn't reheat well at all.
Will I make it again? In this incarnation, probably not. I might try the mix with the topping I like better, just to see. Overall? Eh. Not a failure (it went nicely with vanilla ice cream) but not a lights-out success either.
