The Magnolia Bakery Cookbook, Simon & Schuster
A lovely, not-too-sweet summer dessert that's equally delicious with peaches. Be sure to use only the ripest in-season fruit, and serve[ it warm, with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.]
- 4 cups sliced nectarines
- 1/2 cup cold water
- 1/3 cup unpacked light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 4 tablespoons (1/2 stick) unsalted butter, softened
- Cinnamon sugar for sprinkling
Preheat oven to 350 degrees.
To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.
To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.
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