Yes, fruits and veggies you can find all year long, but let's face it - winter strawberries just don't taste as good as the summer ones, especially if you just picked them off the vine when they are still warm from the sun. I can't even find peaches outside of July and August in the grocery, so when they are here, I try to take full advantage. This cobbler is just one great recipe that I changed up a little from the original on epicurious. You can make it with all peaches, all nectarines, or probably all apples, but I like the mix and usually pick among the best and most ripe fruits that I have in the kitchen so that I get the best product. I've included below my recipe that makes a larger product (enough for a 9"x13" pan). I hope that you enjoy it as much as I did!
Peach, Nectarine, and Apple Cobbler
5 ripe peaches
3 ripe nectarines
1/3 cup sugar
1 Tablespoon lemon juice
1 1/2 teaspoons cornstarch
2 1/2 cups flour
1 cup sugar
1 and 3/4 sticks cold butter
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup boiling water
9x13" baking dish
1. Heat over to 425 degrees.
2. Start to boil some water on the stove or take 1/2 cup of water and put it in the microwave for 45second-1minute to warm.
3. Take all the fruit, peel and slice it into 1/2-1 inch pieces (I left some of the nectarines with the skins on, however). Try to do this over the baking dish so that the juices from the fruit are collected in the pan. Put all of the sliced fruit evenly into the bottom of the 9x13-inch pan. Sprinkle with the sugar, lemon juice, and cornstarch, then mix it in the dish with a spoon so that the fruit is generally evenly coated with these.
4. Place the fruit in the oven as it is heating up to get the fruit starting to cook. Leave it in there for no more than 10 minutes. In the meantime, start to make the topping.
5. In a bowl, whisk together the flour, sugar, baking powder and salt. Cut the cold butter into paddies. Take the paddies of butter and add it to the flour, mixing it with your hands (will be messy) until the flour and butter are incorporated well into each other and the butter is about the size of small peas. Add the boiling water and mix together with a spoon until well incorporated, but do not overmix.
6. Take the fruit out of the oven. Scoop the cobbler topping on top of the fruit and gently spread to try to cover as much surface area as possible. Place the baking dish back in the oven and cook until the topping is golden brown, about 20-25 minutes.
7. This is great to serve warm for ice cream or can sit for a couple of hours to serve later.