Peach Nectarine Cobbler

It's been quite awhile, hello all! I have been through a lot of major transitions lately with moving to a new city and whatnot so my apologies for being absent.  I have a few old recipes to post in the near future. 

This is a peach cobbler with a butter cookie dough frosting.  It is super duper easy, doesn't take long at all, is very sweet, and is great paired with some vanilla ice cream.

I made this in the summer when the weather was still incredibly nice and the fruit was amazing.  I used both orange nectarines and white peaches I believe.  I'm not going to lie, I made this ages ago so I don't remember the exact measurement of the fruit part (I do have exact numbers for the topping which is the most important).

I'll leave it up to you but I would recommend using 2-3 nectarines and 2-3 peaches and cutting them up.  You probably want to coat them with about 3/4 cup of sugar and some lemon juice.  You can play with the amounts (if you like it sweet add more, less sweet don't put as much).  I apologize for not making it straight forward but its pretty easy and variable.  

Below I will put the recipe for the topping!

I love each season for different reasons but the fall in Oregon is beautiful.  We have been blessed with great weather (which is just now seeming to leave us) and the leaves are falling from the trees in an array of great color.  In California I never really noticed the beauty of the Fall and the foliage here is in a much greater density so I am able to appreciate it. 

Also, the fall means fall foods like pumpkin! Anything pumpkin flavored is going to be something I like, so this time of year is amazing yet dangerous for me. 

Ingredients: 

This recipe makes 8-inch square pan of cobbler. 

Topping:

1/2 cup flour

1/4 tsp baking powder

pinch of salt

1 stick unsalted, softened butter

1/2 cup sugar

1 egg yolk 

1/4 tsp. vanilla 

Fruit:

4-6 nectarines/peaches

1/2-1 cup sugar

2-3 tbsp. lemon juice 

Directions: 

1.  Prepare your fruit filling and place into a pre-greased 8-inch square pan. 

2.  Mix flour, baking powder, and salt in a small bowl.

3.  Beat butter and sugar until creamy. Then, beat in the egg yolk and vanilla.  

4.  Mix in dry flour mixture.

5.  Dollop dough over the fruit (try your best to spread over evenly).

6.  Bake at 375 for about 40-50 minutes or when the crust is a golden brown color.

Enjoy this immensely! And make sure you use good, ripe fruit. 

Happy baking!

Nectarine Blueberry Almond Galette

For those of you that don't know what a galette is it is kind of like a pie but it's open faced and you eat it like a pizza! Not a very accurate description but its how I think of it. 

This particular galette has a sugar almond mixture layer, ripe nectarines, and blueberries.

Sorry that I have been a bad baker lately- I've been so busy with work and traveling to beautiful places! This is not a complaint! My summer has been awesome, just much crazier than normal. 

Anyways, enough about me... I don't think I'd ever seen or tasted a galette before making it myself but I saw a recipe that inspired me on the blog A Cozy Kitchen and wanted to take a stab at it!

The best time to make this galette would be now when the summer fruit is fresh, juicy, and amazing. And the best time to eat this galette is right when it has cooled off a bit but is still warm.  Slap a scoop of vanilla ice cream on top of it and you will be golden. 

And don't forget to eat it like a pizza! Yummm!

Ingredients: 

This recipe makes one galette (8-9').

Crust:

1 cup all purpose flour

1 tsp. sugar

pinch of salt

4 tbsp cold water

3/4 stick of butter (cold and cubed)

Filling:

1/4 cup finely ground almonds

1/4 cup sugar

2 big ripe nectarines (or 3-4 smaller sized)

1/4 cup blueberries

1 tbsp melted butter

1 tbsp extra butter (set aside)

Directions:

Crust:

1.  In a large bowl, combine flour, sugar, and salt.  Add the butter and using your hands mix until it is starting to incorporate and form dough.  Add the water one tablespoon at a time and keep mending the ingredients until dough forms.  Flatten, cover with plastic wrap, and put in the fridge for at least 1 hour.

2.  Preheat the oven to 400 degrees F. Take the dough out of the fridge and roll out on a floured surface until it is only about 1/8 of an inch thick.  Place a piece of parchment paper on a baking sheet and transfer the rolled out dough to the baking sheet. 

Filling:

1. Grind a handful of almonds in a food processor until fine. In a small bowl combine sugar and ground almonds.  Sprinkle 3/4's of this mixture into the center of the dough.

2.  Cut up your nectarines into thin slices and make sure they are extra ripe! Place them and the blueberries in a pattern of your choice on top of almond/sugar mixture. Sprinkle remaining almond/sugar mixture over the fruit. 

3.  Fold in the border of the dough at an angle and pinch the dough together so that it is sealed and doesn't fall apart. 

4.  Brush the dough with the melted butter and sprinkle on some sugar on top of that.  This will give the dough a nice crunch. 

5.  Bake in a lower (not the lowest) section of the oven for about 45 minutes, or until the crust looks very well browned and the fruit is bubbling! 

6.  Remove from the oven and cool for about 10-15 minutes, slice up, and serve. 

Happy Baking everybody!