Nectarine Biscuit Cobbler

I give peaches a lot of love on this blog but I like their fuzz-less cousins, nectarines, just as much. My favorite variety is the mango nectarine, which has a sweeter flavor than some other types. Here the fruit is showcased simply in a cobbler (similar to my favorite crumble recipe but with a denser, softer topping). The sour cream and lemon do a lot to balance the sweet nectarines, leaving a refreshing summer dessert. Serve it with vanilla ice cream and enjoy.

Mango Nectarine Biscuit Cobbler:

• Combine 3/4 c. flour, 2 tbsp. sugar, a pinch of salt, and 3/4 tsp. baking powder in a bowl.
• Use your fingers to mix in 3 tbsp. butter until they are in pea-size clumps, then add in 1/4 c. sour cream.
• Need for a minute, or until the dough comes together.*
• Meanwhile, toss 4 chopped nectarines with the zest of 1/2 lemon, 1 tbsp. lemon juice, and 1/4 c. sugar.**
• Scatter the fruit at the bottom of a small baking dish, then divide the topping over it.
• Bake in a 375F oven for 40 minutes, or until fruit is bubbling and topping is lightly golden.
• Let cool slightly, then divide into bowls and serve.

Serves six-eight

*Do not overmix or topping will get tough.

**Add more or less sugar depending on how sweet your fruit is.