Nectarine Cobbler - Bake from Scratch

      The fluffy, biscuit-like topping absorbs every bit of the fruity syrup in this simple and quick dessert.

      Yields 6 servings

      2 pounds (approximately 907 grams) of ½-inch-thick sliced pitted nectarines or other stone fruit (around 7 cups)

      ¾ cup (150 grams) plus 4 tablespoons (48 grams) granulated sugar, divided

      ¼ cup (32 grams) cornstarch

      1 tablespoon (15 grams) fresh lemon juice

      1 teaspoon (3 grams) kosher salt, divided

      1 cup (125 grams) all-purpose flour

      ½ cup (55 grams) old-fashioned oats

      2 teaspoons (10 grams) baking powder

      5 tablespoons (70 grams) cold unsalted butter, cubed

      ½ cup (120 grams) whole milk

      Preheat the oven to 375°F (190°C). Lightly coat a 1½- to 2-quart baking dish with baking spray that contains flour. In a large bowl, combine the fruit, ¾ cup (150 grams) of sugar, cornstarch, lemon juice, and ½ teaspoon (1.5 grams) of salt until mixed well. Pour this mixture into the prepared dish.

      In a separate medium bowl, whisk together the flour, oats, 2 tablespoons (24 grams) of sugar, baking powder, and the remaining ½ teaspoon (1.5 grams) of salt. Cut in the cold butter using a pastry blender or your hands until the butter resembles pea-sized pieces; then stir in the milk. Utilizing a 3-tablespoon spring-loaded scoop, place the dough onto the fruit mixture in the baking dish. If desired, gently flatten the dough with your hands and sprinkle the remaining 2 tablespoons (24 grams) of sugar over the dough.

      Bake until the topping is golden brown and the fruit mixture is thick and bubbly, about 40 to 45 minutes. During the last 20 minutes of baking, cover with foil to prevent excessive browning. Allow to cool on a wire rack for at least 30 minutes. Serve warm or at room temperature.

      We'd love to hear how it turned out!