Nectarine Cobbler

We spent our fourth anniversary in the kitchen. Cooking and conversation. His love language and mine. =) And I'm pretty sure my secondary language is eating yummy food. *kidding*

It was nice -- we didn't have to rush. We didn't have to change any diapers.

We sampled so much of our cooking that we weren't all that hungry when it was done, so we shared a fine meal the next day with our babysitters. Eggplant parmesan, green salad, corn on the cob...

But we DID manage to find room on our anniversary for a little cobbler and ice cream [pictured above]. It was amazing.


Nectarine Cobbler

{Filling}
4 cups sliced nectarines
1/2 cup cold water
1/3 cup brown sugar
1 tablespoon cornstarch
1 tablespoon unsalted butter

{Topping}
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 cup milk
4 tablespoons unsalted butter, softened

Preheat oven to 350 degrees.

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.

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.

Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.