Late, Late Summer Cobbler

Recipes, Southen Food

Fall makes me want to buy dozens and dozens of freshly sharpened pencils, don penny loafers and makes me feel like cooking warm, feel good dinners. We’re still eating al fresco here in sunny California but the evenings are getting cool and it’s almost time to use both the outdoor and indoor fireplaces.

I had a half-dozen, large, organic nectarines in the fruit bowl today and decided to surprise my husband with a gooey late season cobbler. If you have some late summer stone fruit, this is a great way to use it up and transition into fall at the same time.

If you aren’t a cobbler fan, you will be amazed at both how easy and yummy this throw-together recipe is. It works for weeknights, for company and is easy to transport too.

Stone Fruit Cobbler

Pit and chop six to eight nectarines (or other stone fruit) into similar sized pieces. No need to be exact — there’s almost nothing you can do to ruin a cobbler.

Over low heat, stir your fruit with the juice and zest of two lemons plus 1/3 cup sugar until the liquid thickens. You can use any ol’ skillet you have but my favorite is my great-grandmother’s iron skillet that creates such marvelous, even heat.

Roughly toss  two cups of oats (not instant), a half stick of butter chopped into small cubes and a pinch or two of brown sugar in a bowl and add, evenly, to the top of your fruit. I just add my oats to the fruit and put the iron skillet in the oven at 350 degrees for about 7 minutes or till the oats start to brown a bit. You can also dish your fruit into individual ramekins before you bake for a more polished presentation.  Garnish with a bit of lemon zest.

 

Enjoy! I promise your family will thank you.