Fresh nectarine cobbler

Instructions

• Place a baking sheet with sides on lowest rack of oven to catch any spills. Preheat oven to 400F (200C). Cut unpeeled nectarines in half and remove pits. Slice into 1/4 inch (0.5 cm) wedges. While we liked the nectarines unpeeled, we peeled the peaches. You should have about 12 to 13 cups sliced fruit. Place in a large bowl. Grate 1 teaspoon peel from lemon and squeeze out 1 tablespoon juice. Stir into fruit. Stir 1 cup sugar with cornstarch. Sprinkle over fruit, mixing until evenly coated. Turn into a 9x13 inch (3 L) baking dish and press down fruit. Bake, uncovered, in centre of preheated 400F (200C) oven until bubbly, from 30 to 35 minutes.

• Meanwhile, to prepare topping, stir flour with 1/3 cup sugar, baking powder, soda and salt in a large bowl. For a flavor boost, stir in cinnamon or ginger. Stir with a fork until evenly blended. Work in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg with buttermilk. Make a well in flour mixture. Pour in buttermilk mixture. Stir until a lumpy batter forms.

• Remove fruit from the oven. Stir, then level top. Spoon batter over hot filling, and spread until it evenly covers most of the fruit. Return to oven. Continue baking until topping is golden, from 30 to 35 minutes.