You know that emoji with eyes on the face and nothing else? Kiiiiiind of how I feel about it being about a year since I have posted on here.
But, I'm here now! So how about some cobbler?
I have been slowly cooking my way through The Art of Simple Food by one of my favorite chefs/inspirations/person-I-would-invite-to-my-dream-dinner-party, Alice Waters. Her food, like the name of her cookbook, is simple, but it also really is art. Just like this nectarine cobbler. With biscuits! That I made! I'm humblebragging at this point but it's OK.
Seriously, this cobbler is fantastic. I knew I wanted to make a few things from her book this week for weeknight meals, and also had the itch to get in the kitchen and bake. I love to bake because it's a treat to me. To turn off my phone, put on a record, crack open the cookbook, tie on my apron and focus only on the given recipe is free therapy to me.
It doesn't hurt that this cobbler is delicious. Favorite thing about it? Not too sweet, so I can totally justify eating it for breakfast.
I also love it because the biscuits in this recipe are so versatile, as is the fruit you put in to make up the cobbler. The biscuits could be the topping for a hearty stew or the nectarines could be subbed for apples in the coming months. Can you tell I'm ready for fall?
Next time you get the itch to bake, try this cobbler! It's the perfect ode to summer's end.
Nectarine & Cream Biscuit Cobbler
For the biscuits:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 4 teaspoons sugar
- 2 teaspoons baking powder
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream
For the filling:
- 4 lbs. nectarines, peeled and sliced
- 1 tablespoon sugar
- 1 1/2 tablespoons flour
- 8 unbaked Cream Biscuits
For the biscuits: Preheat the oven to 375 degrees. Stir together the flour, salt, sugar and baking powder in a large bowl. Cut the butter into the flour with your fingers until the butter is the size of small peas. Measure 3/4 cup of heavy cream and set aside one tablespoon. Pour the remainder of the cream and lightly mix with a fork until it just comes together.
Gently knead the dough once or twice and roll it out onto a floured surface until it is 3/4 inch thick. Cut into eight 1 1/2 inch circles and place on parchment paper. I set mine in the fridge to firm up a bit while I made the filling.
For the filling: Dip the whole nectarines into boiling water for about 15-20 seconds, then slip off the skins. Cut the peaches in half, remove the pits, and slice. Toss the fruit with the sugar and flour. Place the fruit into a 2-quart baking dish and top with eight unbaked cream biscuits.
Bake for about 45 minutes, rotating the dish for even baking, or until the fruit is bubbly and the biscuits are golden.
Mixes well with: Dave Brubeck Greatest Hits