This cobbler is a summertimes favorite- effortless to make and utterly delicious to eat. Peak-season fruit, bubbling and bursting in a cake-y brown butter batter. The addition of cornflour adds a sweet creamy flavor and a hearty texture. While I usually reach for peaches the nectarines were so gorgeous at the market this weekend I couldn’t resist. Allow to cool ever so slightly and then serve warm (or room temperature) with lashings of cream or a few scoops of vanilla ice cream. Cold out of the fridge with spoonfuls of greek yogurt makes a decadent breakfast.
Ingredients You’ll Need For this Brown Butter Corn Cobbler
Nectarines. Peaches, plums or your favorite medley of stone fruit can be used.
Sugar. I love a mix of granulated and brown sugar to macerate the fruit. The brown sugar adds notes of caramel to the nectarine filling. For the batter, granulated is perfect.
Lemon juice and zest. For a bright flavor. Macerating the fruit in a mixture of lemon and sugar draws out the moisture and creates a flavorful syrup..
Flour. Hayden Mills All Purpose Sonora is my go to.
Cornflour. Not cornstarch! I used Meadowlark yellow cornflour for this recipe. It is a very fine silky soft flour with a pale yellow color. Fine cornmeal can also be used. The flavor of corn pairs beautifully with stone fruit or berries.
Baking powder. For tenderness and rise.
Salt. Balances the sweetness and enhances the flavors.
Whole Milk. To make a rich creamy batter.
Butter. Brown the butter for a toasted nutty depth.
Brown Butter Nectarine and Corn Cobbler
Ingredients
For the Fruit
5-6 nectarines or peaches, sliced
1/4 cup granulated sugar
1/4 cup light brown sugar
Zest and juice of 1/2 lemon
For the batter
1/2 cup (65g) all purpose flour
1/4 cup cornflour or fine cornmeal
Pinch of salt
2 tsp baking powder
1/2 cup (100g) granulated sugar
3/4 cup (180g) whole milk
1/2 cup (115g) unsalted butter
Instructions
- Preheat the oven to 375. Line a baking sheet with parchment paper.
- In a large bowl gently toss the nectarines with the sugars, lemon zest and juice. Set aside to macerate.
- Whisk the flour, cornmeal, salt baking powder and sugar together in a large bowl. Make a well in the middle and slowly whisk in the milk.
- Melt the butter in a small saucepan over medium heat. Cook until the butter turns a golden amber color and smells toasted and nutty. Pour the butter into a 8 X 8 inch baking dish or pie plate. Pour the batter over the butter- do not stir.
- Spoon the nectarines over the batter along with any juices in the bowl. Place the dish on the parchment lined baking sheet and bake for 45—60 minutes. The batter should be puffed up over the fruit and caramelized and golden around the edges. Serve warm or at room temperature with a scoop of ice cream.
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