Brown Butter Nectarine Cobbler/Cake

PART ONE OF TWO

I love this recipe so much that I've now made it three times in three days, playing with it around the edges.

The first time, I made it as published except I cut the sugar by 25% (I almost always do that – – I prefer European sweetness level to American). It was fantastic.

The second time, I did the same, except that I substituted chopped mango for the nectarines, chopped macadamia for the almonds, and ginger for the nutmeg Again, fantastic.

(Go to PART TWO)

PART TWO OF TWO:

Third version:

Increase all ingred. but nectarine by 50%. Add one chopped banana and pinch lemon zest to nectarine mixture. Add 1/3 tsp cinna. and 1/8 tsp ginger to flour. Solidify browned butter on bottom of 7x11 (not 8x8) baking dish by chilling briefly. Spread thin layer batter on butter layer; top with fruit mixture; top with rest of battern; gently bang pan flat on counter; top with toasted macadamias and pinch of raw sugar (no nutmeg).

BEST YET,
and you get 50% more!

I made this using the suggestion to refrigerate the buttered baking dish to solidify the butter before spreading the batter on it (brilliant idea, don't know how you'd distribute the batter with the butter still liquid) and without the Demerara sugar because I didn't want to dig through my cabinets to find it. I found the batter layer to be too skimpy and next time I will double the batter recipe for the same amount of peaches. Otherwise very easy and tasty recipe.

Delicious! Doubled this and made in a 12" cast iron skillet. Used nectarines and blackberries and forgot the almonds and Demerara sugar on top - dinner guests showed up early! Still delicious and will be a go-to all summer. Thanks, Melissa, for another keeper!

Lovely, quick dessert. Top forms a crisp buttery layer which is delightful.

The next day it all tastes as good cold but the crispness is gone, so eat at one sitting for maximal wonderfulness.

No eggs! Easier than pie, I also made it with peaches. I heated up leftovers with additional peach slices, then added Greek yogurt and more sliced almonds.

Have made this at least eight times over the past stone fruit season. Can’t emphasize how easy and delicious it is. I’ve been upping the fruit portions, using those tired out peaches and dry nectarines. This dish makes them come alive again. Fresh apricots also a happy addition. Tote it to an evening get together and leave the leftovers (if any) with the host for morning coffee. You’ll be friends forever.

I love that this was so easy and also delicious. Made it for the kids/grandkids and it was a big hit (especially for my grandson who said he wasn't having dessert that night--and ended up having thirds!) The browned butter really makes a difference. A wonderful dessert with summer stonefruit (I used peaches and plums rather than peaches as that's what I had on hand.)

This was almost like my E. Lewis' recipe for Southern Peach Cobbler, but the browned butter and buttermilk were improvements. I didn't have buttermilk on hand so I substituted a combination of milk and greek yogurt. The result was delicious, though I may add vanilla or almond extract next time. Also, it was sweet enough without the 2 tbs. demerara sugar.

Very tasty. Made with nectarines and pears, and whole almonds. Could probably skip the sugar dusting at the end and it would still taste great.

Delicious and easy. I used the slivered almonds, but I'm not sure they added a lot, so if you don't have any on hand I think it would be fine to leave them off.

Made this today in my 12 inch cast iron. I doubled the recipe for everything except the fruits. I used peaches and frozen raspberries and added lemon and ginger zest to the fruit compote. Didn't have buttermilk, so I used 2%+lemon juice. Let me tell you, it was SO good. I think this might be the best thing I've ever made.

This is a wonderful, simple, late summer recipe that never disappoints. I disagree with some of the other commenters: I think that the sliced almonds, demarara sugar and nutmeg are key ingredients. When I make it, people always ask for the recipe. And something to make with that pesky quart of buttermilk you have to buy!

Delicious recipe; I don't keep buttermilk casually around so I mixed half sour cream and water as recommended for a substitute, which worked well. I also used a capful of almond extract in the dough, and a touch of nutmeg & cardamom. I used nectarines and raspberries; I think any ripe flavorful fruit would work for this versatile recipe. Easy, delicious, and seasonal!

After reading the comments, I used 1/8 cup sugar in the peaches, and 1/3 cup of sugar in the cake. I toasted the almonds for 10 minutes before sprinkling over the cake. I also added 1/2 tsp almond extract to the batter. Followed the rest of recipe as written. Cake was a hit with my family!