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Nectarine Cobbler With Blueberry Muffin Crust

Top sliced fresh nectarines with a blueberry muffin batter and bake for a golden fruit-filled cobbler crust. Top this homestyle dessert with a scoop of vanilla ice cream.

Southern Living SEPTEMBER 2004

  • Yield: Makes 8 servings

Ingredients

  • 4 pounds nectarines, peeled and sliced*
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour

Preparation

Toss together first 3 ingredients in a large bowl.

Melt butter in a large skillet over medium-high heat. Add nectarine mixture to skillet; bring to a boil, and cook, stirring often, 5 minutes. Spoon hot nectarine mixture into a lightly greased 13- x 9-inch baking dish. Spoon Blueberry Muffin Batter evenly over hot nectarine mixture.

Bake at 400° for 25 minutes or until crust is golden brown. Serve with vanilla ice cream.

 

Note:

*3 (21-ounce) cans peach pie filling can be substituted for nectarines. Omit sugar and flour. Melt butter in a large skillet over medium-high heat. Add peach pie filling, and bring to a boil; remove from heat. Proceed with recipe as directed.

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