Cleaning out the freezer


Every year, I wait patiently for peaches. I won’ eat them except in the month of August because a sad peach is a terrible thing. An August peach, that is a thing of beauty. Normally.

Last year was not a good year for peaches. They were watery and disappointing. Somehow, the nectarines I found were slightly better and I bought a half bushel which was probably too much for two people. As I was, I was able to freeze some nectarine wedges with the expectations that they would be welcome during the winter. However, all winter long, I forgot about them.

When I found them again after the move, it seemed fortuitous. They could not have received a better fate than this dish from Smitten Kitchen.

Nectarine Cobbler
Shamelessly copied with scarcely any changes from Smitten Kitchen

2 lb frozen nectarines, cut into wedges (I am going to try later with some canned peaches I have and reduce the sugar)
4 tbsp butter
1 c sugar
1 1/2 c flour
2 tsp baking powder
1 tsp salt
3/4 c milk
1/4 c cinnamon sugar
1/2 c hot water

  1. Preheat to 350°F.
  2. Defrost nectarines and place in a 9 inch pie pan.
  3. Beat butter, 1 c sugar, flour, baking powder, and salt until combined. Add milk slowly and beat until batter is fluffy.
  4. Glob (technical term) batter on top of fruit and spread gently. An offset spatula works really well for this. Cover with cinnamon sugar and pour hot water over the top.
  5. Bake 60-70 minutes until the top is crackled. A toothpick should come out dry when inserted into the batter. Let rest 20-30 minutes so juices can thicken slightly before serving.

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