I also like other fresh stone fruits like plums and nectarines. This recipe is adaptable to whatever stone fruit is in season or available. You can use a single fruit or or you can use a mixture. Since I love peaches I used fresh peaches for this recipe. It's not a cobbler and not a cake, so let's just call it good!
Stone Fruit Cobbler/Cake
3 cups fresh peaches, nectarines, plums (or a mixture of all) cut into 1/2 inch slices
3/4 cup granulated sugar
4 Tablespoons unsalted butter
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup buttermilk
1/3 cup sliced almonds
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
2 Tablespoons Raw Sugar
Preheat the oven to 350 degrees F.
Peel and slice fruit.
In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice.
Stirring constantly, bring the mixture to a simmer.
Remove the pan from the heat.
In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden and flecks of brown appear (2-3 minutes). Pour the browned butter into an 8x8 inch baking dish.
In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt. Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of the brown butter. Evenly spread the batter out being careful to not mix it into the butter.
Scatter the fruit slices and juice on top of the batter without stirring.
Sprinkle with the almonds, nutmeg, cinnamon and Raw sugar.
Bake until golden brown, 50-55 minutes.
Cool on a wire rack. Serve Warm with a scoop of your favorite vanilla ice cream.
I was so anxious to dig in, I forgot to take a photo of the plated serving for you. Oh well. I'll add one the next time I make this recipe!
......and that's What's Cooking at Cathy's ~ Enjoy!