Fall back into summer with Nectarine Cobbler


By Scott Greenberg

I never had a good sense of timing, which is something you absolutely need if you’re going to be boiling things long enough for them to become tasty, but not so long that they spill over and cover your legs in molten flavor-lava.

Unfortunately for me, this tends to screw me over in the recipe-writing department, too. Which is why, on this gloriously crisp and other-fall-adjective-y day near the end of September, I’m doing a recipe that unequivocally belongs in the summer pantheon of desserts.

The timing’s also bad because my oven died on me and the only recipe I had was uncomfortably similar to last week’s, but I’m just going to hope you all really like things that resemble peaches. And crumble. Lots of crumble.

Here’s what you need:

Nectarine cobbler

  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon cinnamon
  • 1/2 cup sugar
  • 5 nectarines
  • 2 tablespoons vegetable oil

Crumble topping

  • 5 tablespoons butter (cold)
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • A pinch of salt

Here’s how you do it:

Preheat your oven to 375 degrees. Peel and slice your nectarines so they’re about an inch thick, then heat up a grill or grill pan to medium high. Heat the vegetable oil until it starts to shimmer, then throw the nectarines on just until you see those glorious grill marks, which should take about three minutes per side. Grill them longer if you don’t see the marks. If you don’t have the marks you’re just making regular old peach cobbler, and that’s boring as hell.

Put the nectarines in a bowl and let them cool for five minutes, then toss them with the sugar, cinnamon and cornstarch.

Make the topping by mixing the dry ingredients together then mixing in the butter with a pastry cutter until you have pebble-sized chunks — or if you recall last week’s peach Lillet ice cream crumble topping, do the exact same thing. Put the nectarines in your preferred pie-baking apparatus, then sprinkle the crumble on top. Stick it in your oven for 35-40 minutes, and take it out when you have that nice, golden-brownness.

Let it cool, put it in a bowl with some ice cream and a little balsamic vinegar (trust me on this one).

This week’s golden-brown beats come directly from the mind-oven of Vince Guaraldi’s “Peppermint Patty:”